Shakarkandi Palak (Sweet Potato and Spinach Curry)
Roasted sweet potato cubes in a creamy coconut and spinach sauce, a colourful, filling vegan supper.
Made with Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 mins
- LevelEasy
- Costabout £1.02 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the sweet potato with half of the oil and a pinch of salt on a large tray. Roast for 25 minutes, turning once, until tender and caramelised at the edges.
25 min - 2
Cook the basmati rice to the packet instructions.
- 3
Heat the remaining oil in a wide pan and add the cumin seeds and chilli flakes for 20 seconds.
0 min 20 s - 4
Pour in your ready made saag spinach base (see the base recipe) and the coconut milk. Simmer for 5 minutes.
5 min - 5
Fold in the roasted sweet potato and warm through for 3 minutes. Add the lime juice, taste for salt and serve with the rice.
3 min
Tips
- Roast the sweet potato, don't boil it. The browning adds sweetness that balances the spinach.
- Cut the cubes the same size so they cook at the same time.
- Add a drained tin of chickpeas for extra protein.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use butternut squash?
Yes. It roasts in the same time and gives a slightly less sweet curry.
Is this vegan?
Yes, as written, with coconut milk and no dairy.
Can I use cooked sweet potato?
Yes. Mash or cube leftover roast sweet potato and add at the end to warm through.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.