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Sweet Potato And Butternut Squash Curry Recipe

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Butternut squash and sweet potato curry — Coop
Butternut squash and sweet potato curry — Coop from www.coop.co.uk

Description

This sweet potato and butternut squash curry recipe is a delicious and healthy meal that's perfect for vegetarians and vegans. It's a simple recipe that's easy to prepare and cook, and it's packed with flavor and nutrients. The combination of sweet potatoes and butternut squash creates a perfect balance of sweetness and creaminess that's enhanced by the aromatic spices and coconut milk.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 small butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can coconut milk
  • 1 tbsp olive oil
  • Salt and pepper

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Measuring spoons and cups
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and ginger and cook for another 2 minutes.
  4. Stir in the curry powder, turmeric, and cumin and cook for 1 minute.
  5. Add the sweet potato and butternut squash and stir to coat in the spices.
  6. Add the coconut milk and bring to a simmer.
  7. Cover and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
  8. Season with salt and pepper to taste.
  9. Serve hot with rice or naan bread.

Notes

  • You can adjust the amount of spices to your liking.
  • For a spicier curry, add some chili powder or red pepper flakes.
  • You can use any type of squash, such as acorn or kabocha.
  • This curry can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition Info

  • Calories: 235
  • Carbohydrates: 25g
  • Protein: 3g
  • Fat: 16g
  • Saturated Fat: 12g
  • Sodium: 34mg
  • Potassium: 542mg
  • Fiber: 4g
  • Sugar: 6g
  • Vitamin A: 17454IU
  • Vitamin C: 18mg
  • Calcium: 73mg
  • Iron: 4mg

Recipe Tips

  • Make sure to dice the sweet potato and butternut squash into similar sizes for even cooking.
  • You can use vegetable broth instead of coconut milk for a lighter version of this recipe.
  • Feel free to add some chopped tomatoes or spinach for added flavor and nutrition.
  • This curry is perfect for meal prep and can be stored in individual containers for easy grab-and-go lunches or dinners.

Enjoy this delicious sweet potato and butternut squash curry recipe!


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