Sweet Potato Chicken and Spinach Curry 

Let’s talk about comfort food that doesn’t leave you feeling sleepy or stuffed! This Sweet Potato, Chicken & Spinach Curry is one of my go-to recipes when I want something hearty but light, rich but healthy. It’s creamy, full of flavor, and packed with goodness from real ingredients. Best part? It takes just 8 ingredients and 5 easy steps, perfect for busy weeknights or lazy Sundays. Bonus it tastes even better the next day.

Method

Sauté the Onion

Start by heating 1 tablespoon of olive oil in a large non-stick pan over medium heat. Once the oil is warm, add your chopped onion. Stir it around and let it cook gently for about 5–7 minutes, or until it turns soft and slightly golden. This step builds a sweet, rich base for your curry, so don’t rush it low and slow is best here.

Brown the Chicken

Next, add your diced chicken breast to the pan. Cook it for about 5–6 minutes, stirring often. You want the chicken to be golden on the outside, but it’s okay if it’s not fully cooked through yet it’ll finish cooking in the sauce. Browning the chicken at this stage locks in the flavor and gives your curry a little extra depth.

Add Garlic and Korma Paste

Now stir in the crushed garlic and the korma paste. This is when the kitchen really starts to smell amazing. Keep stirring for about 2 minutes. This short step might seem small, but it’s super important it helps release the spices and flavors from the paste, giving your curry that bold, rich taste.

Add Veggies and Sauce Ingredients

Pour in 100ml of water, then add your cubed sweet potatoes, the tin of chopped tomatoes, and the optional peas if you’re using them. Give it all a good stir to make sure everything is coated in the curry paste and evenly mixed. The sweet potatoes will soak up all the delicious flavors as they cook, making them tender and slightly creamy.

Simmer to Perfection

Bring everything to a gentle simmer, then reduce the heat to low and pop a lid on the pan (if you have one). Let the curry bubble away for about 30–40 minutes. You’re aiming for sweet potatoes that are soft enough to be easily pierced with a fork. If you prefer extra-soft potatoes, you can microwave them for 5–10 minutes before adding them to the curry that’s a great shortcut!

Finish with Spinach

When your curry is nearly done, stir in the baby spinach. It only needs a minute or two to wilt down, so keep an eye on it. You’ll know it’s ready when the leaves have just softened and turned a deep green. Don’t add it earlier it cooks super fast and can turn mushy if left in too long.

Necessary Tools

• Large non-stick pan or deep skillet
• Chopping board
• Sharp knife
• Wooden spoon
• Garlic crusher (optional but helpful)
• Microwave (if pre-softening the sweet potatoes)

Serving Suggestions

This curry is super filling on its own (thanks to the sweet potatoes), but if you’re feeling extra hungry like I usually am, serve it with 

• 125g cooked basmati rice
• ½ plain naan
• A sprinkle of chopped cilantro or yogurt on top if you’re feeling fancy

Fun Fact

Sweet potatoes aren’t just tasty they’re loaded with vitamin A and fiber! Plus, they count toward your 5-a-day servings of fruits and veggies. This curry gives you 2.5 servings right in one bowl!

Conclusion: A Cozy Bowl That Does It All

There’s something so comforting about a warm bowl of curry especially when it’s this easy and good for you. Whether you’re meal prepping for the week or serving it fresh for dinner, this Sweet Potato, Chicken & Spinach Curry hits all the right notes. It’s rich, it’s healthy, and it makes you feel good after eating.