Butternut Squash and Sweet Potato Curry
Warm, comforting, and bursting with aromatic spices, this Butternut Squash and Sweet Potato Curry is a hearty vegetarian dish that’s perfect for cozy weeknight dinners. Roasted cubes of butternut squash and sweet potato are simmered in a rich, velvety sauce made with creamy coconut milk, fragrant garlic, ginger, and a medley of Indian spices like cumin, garam masala, and turmeric. Fresh spinach adds a pop of color and nutrients, while a squeeze of lime juice and a garnish of cilantro bring a fresh, zesty finish. Serve this one-pot meal with steamed rice or warm naan for a satisfying, plant-based feast the whole family will love. Ready in just over an hour, this easy curry recipe is wholesome, flavorful, and perfect for meal prepping or savoring as leftovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Butternut squash
- 500 grams Sweet potato
- 2 tablespoons Coconut oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 400 grams Canned diced tomatoes
- 400 milliliters Coconut milk
- 250 milliliters Vegetable stock
- 100 grams Fresh spinach
- 10 grams Fresh cilantro
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- optional Cooked rice or naan (for serving)
Instructions
Peel and dice the butternut squash and sweet potatoes into bite-sized cubes.
Preheat your oven to 200°C (390°F). Toss the squash and sweet potatoes with 1 tablespoon of coconut oil, a pinch of salt, and black pepper on a baking tray. Roast in the oven for 25-30 minutes, flipping halfway, until golden and tender.
While the vegetables are roasting, finely chop the onion, mince the garlic, and grate the ginger.
Heat the remaining 1 tablespoon of coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, and garam masala. Toast the spices for 1 minute to release their aroma.
Pour in the diced tomatoes and cook for 5 minutes, allowing them to break down and thicken.
Add the coconut milk, vegetable stock, and roasted vegetables to the pot. Stir well and bring the mixture to a gentle simmer.
Simmer the curry for 10 minutes, allowing the flavors to blend and the sauce to thicken slightly.
Stir in the fresh spinach and allow it to wilt for 2-3 minutes.
Add lime juice, salt, and black pepper to taste.
Garnish with freshly chopped cilantro and serve hot with cooked rice or naan.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 4593 mg | 200% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 87.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4755 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
