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Creamy sweet potato and butternut squash curry

Prep Time:

10 minutes

Cook Time:

25 minutes

Serves:

Serves 4

Level:

Autumn

About the Recipe

This is a mild, creamy curry that’s sweet and hearty. It’s the perfect comfort food for chilly autumn days.

The curry will get more flavourful each day so it's a great recipe for batch cooking. Once cooled, pop in an airtight container and store in the fridge for up to 5 days. Gently warm up in a saucepan with a splash more water if the sauce has thickened.

Ingredients

600g butternut squash

300g sweet potatoes

Olive oil

Teaspoon of salt

1 head of pok choi

200 g baby spinach

 

For the sauce

240ml coconut milk

400ml water

Thumb-size piece of fresh ginger

2 cloves garlic, minced

1 tablespoon maple syrup

2 tablespoons garam masala

4 tablespoons soy sauce

 

To serve

3 spring onions

Handful fresh coriander

Preparation

Preheat your oven to 180°C fan

 

Peel the butternut, deseed and chop into bite-size pieced. Scrub or peel the sweet potatoes and cut into similar sized pieces. Place on a parchment lined baking tray. Drizzle with olive oil and salt. Bake for 20 – 25 minutes until soft.

 

While the veg is cooking, peel the ginger and finely chop or mince. Add, along with all the other sauce ingredients to a handheld blender. Blitz for a few seconds until smooth.

 

Pour the sauce into a large pan. Bring to the boil stirring frequently. Reduce the heat and leave to simmer. Stir regularly so it doesn’t stick.

 

Once the butternut squash and sweet potatoes are cooked add them to the pan of simmering sauce. Gently mix so they are coated in the sauce.

 

Finely chop the pok choi and add to the plan. Leave to simmer for 2 minutes. Stir through the baby spinach. As soon as it’s wilted, take off the heat.

 

Finely slice the spring onions. Roughly chop the coriander. Sprinkle both on top of the curry when you’re ready to serve. Yum! Yum!

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