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Yellow Curry with Vegetables and Potatoes

Creamy yellow curry dish made with coconut milk, onion, garlic, ginger, tomatoes, spinach, and potatoes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian-inspired
Keyword: Curry, vegan
Servings: 4
Author: Gabriella @ Nutritious Minimalist


  • 2 tsps olive oil (or avocado oil or coconut oil)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon yellow curry powder
  • 13.5 oz. can of regular coconut milk
  • 14.5 oz. can of diced tomatoes, drained
  • 3/4 cup water
  • 2 medium Yukon potatoes, peeled and cubed
  • 4 cups baby spinach
  • 1/2 tsp salt, more to taste


  • Heat the oil in a large skillet over medium heat. Add the onions and cook for 5 minutes until they become translucent. Add the garlic, ginger, and curry powder and stir for about 30 seconds. 
  • Add the coconut milk, water, tomatoes, and potatoes. Bring to a simmer, then reduce the heat to medium-low and cover the skillet and cook for 15 minutes until the potatoes are soft.
  • Add the spinach and stir until it wilts. Season with salt to taste.