Healthy Sweet Potato Butternut Squash and Apple Curry
Dive into the cozy, nourishing flavors of this Healthy Sweet Potato Butternut Squash and Apple Curry – the ultimate comfort food with a wholesome twist. Bursting with seasonal favorites like sweet potatoes, butternut squash, and crisp apples, this plant-based curry is spiced to perfection with warming curry powder, turmeric, and a hint of cayenne for those who crave a touch of heat. Simmered in creamy coconut milk with hearty vegetables and fresh spinach, it’s a delightful balance of sweet, savory, and aromatic goodness. Ready in under an hour, this one-pot vegan curry is perfect for weeknight dinners and comes together effortlessly. Serve it over fluffy quinoa or rice for a satisfying, nutrient-packed meal, and garnish with fresh cilantro for a bright, herbaceous finish.
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Recipe Information
Ingredients
- 2 medium (peeled and diced) Sweet potato
- 1 small (peeled, deseeded, and diced) Butternut squash
- 2 medium (peeled, cored, and diced) Apple
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon (optional, for spice) Cayenne pepper
- 1 can (400 ml) Coconut milk
- 1 cup Vegetable broth
- 1 can (400 g) Canned diced tomatoes
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 cups (packed) Fresh spinach
- 1 tablespoon Lime juice
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 4 servings (optional, for serving) Cooked rice or quinoa
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and cayenne (if using). Stir continuously for 1 minute to toast the spices.
Pour in the diced butternut squash and sweet potato. Mix well to coat the vegetable pieces in the spice mixture.
Add the diced apples, coconut milk, vegetable broth, and canned tomatoes. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, or until the sweet potato and squash are tender.
Taste and adjust the seasoning with more salt or pepper if needed.
Stir in the fresh spinach and lime juice, cooking for an additional 2-3 minutes until the spinach wilts.
Serve the curry warm, garnished with fresh cilantro. Optional: serve over cooked rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8155 mg | 355% | |
| Total Carbohydrate | 348.2 g | 127% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 118.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4450 mg | 95% | |
*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.
