Sweet Potato + Spinach Curry

Never Curry Out Again

Sweet Potato + Spinach Curry

This soulful dish comes together quickly, uses pantry staples and tastes like you've been cooking all day. Loaded with flavor and with far less fat and calories than take out, you can cook this at home with ease with a little help from Spicemode. This dish is warming and decadent, we love serving it over brown rice. Enjoy!


1/2 Jar Madras Sauce
1 Can Organic Crushed Tomatoes
1 Cup Frozen Spinach, Chopped
1 Large Sweet Potato
1/2 Can coconut Milk
Ghee or Oil


  1. Peel and cut sweet potato into 1" pieces, toss in Ghee or oil and roast at 420 for 30 minutes until soft and slightly charred.
  2. Add Madras sauce to a sauce pot over medium heat, add tomatoes and 1/2 cup of water. Stir to combine and let simmer for a few minutes.
  3. Add coconut milk and simmer on low heat for 15 minutes, stirring occasionally until sauce thickens Then add spinach and sweet potato.
  4. Simmer and stir gently until all flavors blend and season with a pinch of salt.