5-Ingredient Sweet Potato Curry

Written by Dietitian & Mom: Elis Halenko

Quick, cozy, and made for real-life weeknights.

If I had to pick one dish that tastes like a hug in a bowl, it’s this quick 5-ingredient curry. It’s warming, full of flavor, and made with just a handful of ingredients that come together in no time—perfect for busy weeknights, nap-time meal prep, or a quiet moment to yourself after the chaos.

The best part? My whole family loved it (yes, even Ella!). It’s veggie-packed, super budget-friendly, and made with pantry + freezer staples. Honestly—this is a no-fuss, no-stress dinner I find myself coming back to again and again.

Oh, and side note… I always hum while I cook. Didn’t even realize it until someone pointed it out. I guess it’s my version of being in the zone. And this curry definitely puts me there.

Why You’ll Love This Curry

Only 5 main ingredients
Cozy and comforting
Budget-friendly and freezer-friendly
Naturally plant-based and gluten-free
Easy to batch-cook or reheat later.

Ingredients (Serves 4)

1 small onion, finely chopped
2 tbsp orange curry paste (any mild or spicy blend you love)
2 tbsp curry powder
2 cups cubed sweet potato (fresh or frozen)
2 cups frozen spinach
1/2-3/4 tsp quality salt, or to taste
Optional: a splash of coconut milk or water if you want it saucier

Instructions:

1. Sauté the Onion

In a medium pot or deep skillet, add a drizzle of olive oil and sauté the chopped onion over medium heat until soft and translucent (about 4–5 minutes).

2. Add Flavor

Stir in the orange curry paste and curry powder. Let it cook for 1–2 minutes to wake up the spices.

3. Add the Sweet Potato

Toss in the cubed sweet potato and stir to coat with the spices. Add a small splash of water or coconut milk if needed to prevent sticking.

4. Simmer

Cover and simmer on low for 12–15 minutes, until the sweet potatoes are fork-tender. Stir occasionally.

5. Finish with Spinach

Add frozen spinach and cook another 3–5 minutes, until warmed through. Adjust seasoning to taste with salt.

How to Serve It

This curry is so versatile:

Serve over basmati rice, quinoa, or naan bread
Add a scoop of yogurt or a dollop of coconut cream
Pair with roasted chickpeas or lentils for extra protein
Sprinkle with toasted cashews, cilantro, or chili flakes if you’re feeling fancy

Real Life Notes

This is one of those meals I make when I don’t feel like cooking—but still want something cozy, comforting, and nourishing. The kind of dish you can hum your way through while the kids play nearby or you’re unwinding from the day.

It’s proof that simple food can be deeply satisfying, especially when made with love (and a little curry paste).

Bonus Tip

Double the batch and freeze a portion for future you. It reheats like a dream and tastes even better the next day. Trust me.

Let’s Cook Together!

Try this curry? Tag me @thefoodstylistrd and share how you serve yours. I love seeing your real-life dinners, messy counters, toddler-approved bites, and all 💜