Jamaican sweet potato stew

Jamaican sweet potato curry

  • serves 2
  • A little effort

Make our vegan curry recipe for a quick midweek meal. This flavoursome, filling stew is packed with big chunks of sweet potato and handfuls of spinach. Bulk it up with rice on the side.


Make this sweet potato and spinach curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.



  • spring onions 4, including green bits
  • garlic 2 cloves, crushed
  • oil
  • Scotch bonnet chill i ¼ - ½, seeded and finely chopped
  • ground allspice ½ tsp
  • dried thyme ½ tsp
  • coconut milk 200ml 
  • sweet potato 1 large, peeled and chunked
  • spinach 100g, chopped
  • cooked rice to serve


  • Step 1

    Cook ¾ of the spring onion and the garlic in a little oil until softened. Add the chilli, spice, herb and coconut milk. Simmer for 10 minutes. Add the sweet potato and cook for 8-10 minutes, or until tender. Stir in the spinach and cook for a few more minutes. Season then serve with rice scattered with the rest of the spring onions.

Check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe

Nutritional Information

  • Kcals 356
  • Fat 20.5g
  • Carbs 34.6g
  • Fibre 7.2g
  • Protein 4.7g
  • Salt 0.3g