Sweet Potato and Spinach Curry

Ideal for an quick, budget friendly midweek meal, this vegan curry only needs a few ingredients and is super easy to make. Did you know that sweet potatoes are known to promote a healthy gut and brain, making them one of natures superfoods!

25 minutes

10 minutes

Serves 4






Keep this recipe for later

Kohinoor Online Shop


  • Kohinoor Haleem Cooking Sauce – 1packet
  • Sweet potato – 300 grams
  • Baby spinach – 150 grams
  • Cumin seeds – 1/4 tablespoons
  • Cooking oil – 3 tablespoons
  • Lemon juice – 1/2 a lemon (squeezed)
  • Chopped coriander – 10 grams


Peel and dice the sweet potato in 1 inch cubes.

Heat the oil in a saucepan, add the cumin seeds, add the sweet potato dices and fry them for a couple of minutes.

Sprinkle a little water, cover the pan and cook on low heat for 5 minutes.

Add the Kohinoor Haleem sauce and 150ml of water, cook for 10 minutes till the sweet potato is tender. Mix in the spinach leaves and cook for a few minutes.

Serve sweet potato and spinach curry with naan or poppadum’s.

Email Images 15