Butternut Squash Sweet Potato Curry
Indulge in the vibrant flavors of this creamy and nourishing Butternut Squash Sweet Potato Curry, a plant-based comfort dish that’s as wholesome as it is delicious. Featuring tender cubes of butternut squash and sweet potato simmered in a fragrant coconut milk and red curry paste base, this one-pot recipe is infused with garlic, ginger, and bold spices like turmeric and cumin to create a deeply satisfying meal. Cherry tomatoes add a burst of freshness, while a handful of spinach ensures a boost of leafy greens. Finished with a squeeze of lime juice and garnished with cilantro for a zesty, herby touch, this gluten-free and vegan curry pairs wonderfully with fluffy rice or warm naan bread. Ready in just 50 minutes and perfect for cozy weeknight dinners, this versatile dish is a must-try for curry enthusiasts and veggie lovers alike!
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Recipe Information
Ingredients
- 3 cups (peeled and cubed) butternut squash
- 2 cups (peeled and cubed) sweet potato
- 2 tablespoons coconut oil
- 1 medium (diced) yellow onion
- 4 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (13.5 ounces) coconut milk
- 2 cups vegetable broth
- 1 cup (halved) cherry tomatoes
- 3 cups (fresh) spinach
- 1 tablespoon lime juice
- 1 handful (chopped, for garnish) fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- (for serving, optional) cooked rice or naan bread
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the red curry paste, ground turmeric, and ground cumin, stirring well to coat the onions and release the spices' aroma.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the cubed butternut squash, sweet potato, and halved cherry tomatoes. Stir everything together and bring the mixture to a gentle boil.
Lower the heat to a simmer, cover, and cook for 20-25 minutes, or until the butternut squash and sweet potato are tender.
Remove the lid and stir in the fresh spinach, allowing it to wilt for about 2-3 minutes.
Season the curry with salt and black pepper to taste. Stir in the lime juice to brighten the flavors.
Serve hot, garnished with fresh cilantro, alongside cooked rice or naan bread if desired.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.0 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1580 mg | 34% | |
*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.
