Butternut Squash and Sweet Potato Curry

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This butternut squash and sweet potato curry recipe is an exuberantly colorful and substantial meal that’s decadent and soothing. With a blend of butternut squash, sweet potatoes, and a aromatic curry sauce, it’s a pleasing midweek supper.

I’m fond of a curry. Hearty, fulfilling, scrumptious, and a wonderful family meal.

I won’t kid you; we purchase jars frequently. Curries deserve the effort, but they can take considerable time, and achieving the right balance of flavors can be complex.

This particular one isn’t complicated.

Simply combine everything in a pan and let it cook until the vegetables are tender. It’s nearly as straightforward as opening a jar and certainly tastes superior.

I highly endorse it, whether you seek a vegetarian curry recipe or simply desire something different.

Why I Adore Butternut Squash and Sweet Potato Curry

I treasure this butternut squash sweet potato curry because:

• It’s incredibly swift and uncomplicated, requiring minimal effort.
• Butternut squash and sweet potato curry is an excellent midweek meal without meat.
• Even meat lovers will find it absolutely delectable; you won’t even notice the absence!
• It’s lively and colorful.
• The vegetables are extremely tender, making it easy to consume and suitable for very young children.
• Sweet potato and butternut squash curry is filled with nutrients.

Ingredients For Butternut Squash and Sweet Potato Curry

This recipe for butternut squash and sweet potato curry is remarkably straightforward, without any elaborate ingredients or methods. To create my simple butternut squash and sweet potato curry, I require:

Ghee – I completely love ghee, but you may substitute with butter, olive oil, vegetable oil, or another cooking fat if you’re lacking it.

Red Onion

Chilli Puree

Ginger Puree

Garlic Puree – I prefer purees for all three as I appreciate a time-saver. Fresh ingredients can be substituted if desired.

Curry Powder – I opt for mild curry powder.

Coriander

Cumin

Pinch of Salt and Freshly Ground Black Pepper

Sweet Potato – Choose either one medium to large, or two smaller.

Butternut Squash

Coconut Milk – Butternut squash and sweet potato curry made with coconut milk is delightful and creamy. However, I discourage the use of low-fat coconut milk, as it will lead to a split sauce.

Chopped Tomatoes

Vegetable Stock

Tomato Puree

You Will Also Require

I prepare this curry utilizing sweet potato and butternut squash in my cast iron Dutch Oven cooking vessel.

Nonetheless, any flameproof dish or pot will suffice.

You will also need a cutting board, potato peeler, and a sharp knife for chopping your ingredients,

and a spatula or spoon for stirring.

How to Prepare Butternut Squash and Sweet Potato Curry – Detailed Instructions

Comprehensive, easy-to-follow guidelines and measurements can be found in the recipe card at the end of this post.

Step One

Heat the ghee on the stove in a substantial, flameproof, non-stick skillet or dish over medium heat. I prefer using a large cast iron Dutch Oven.

Step Two

Incorporate the onions and sauté for 5 minutes until they begin to soften, stirring frequently. They don’t need to be entirely soft, but the color and texture should noticeably change.

Step Three

Introduce garlic, ginger, chilies, curry powder, coriander, cumin, salt, and pepper. Mix in until the onions become red and sticky.

Step Four

Cook for 5 minutes, stirring frequently.

Step Five

Add the sweet potato and butternut squash. If your pan has ample space, feel free to mix everything together. I often find it a challenge to fit everything, so I wait to stir until the liquid has been added.

Step Six

Pour in the coconut milk, diced tomatoes, and vegetable stock, then incorporate the tomato purée.

Your coconut milk may have separated in the can. Utilize a spoon to scoop out the firm white coconut and add it to your curry before pouring in the liquid from the bottom of the can. Aim to retrieve as much of the white portion as possible for a creamy sweet potato and butternut squash curry enriched with coconut milk.

Step Seven

Bring to a boil and then lower the heat to simmer gently for 30-45 minutes, until the vegetables soften and the sauce thickens, stirring occasionally. If your vegetables are softening but the sauce remains too thin, you can create a paste with cornflour and water to mix in. This will thicken the sauce in just a few minutes.

Key Tips

I don’t have many. It’s such a straightforward and delicious recipe!

• Avoid simmering for too long, or the veggies will become mushy. I’d recommend tasting at 30 minutes and only cooking until 45 if your vegetables still have some firmness.
• Also, check for seasoning. This is a family-friendly mild curry, but feel free to incorporate some spicy chili powder, chili flakes, or cayenne pepper if a spicier option is more to your liking.

Serving Recommendations

I enjoy all of the curry accompaniments!

On this occasion, I paired my butternut squash and sweet potato curry with brown rice and naan bread. Basmati rice, or long-grain white rice, is also excellent.

I also appreciate items such as onion bhajis and samosas.

All of them!

Variations

There are a few alternatives you can consider.

Preparing Sweet Potato and Butternut Squash without Ghee

I am a fan of ghee. The aroma of onions sautéing in ghee is wonderful!

I purchase a large can from the World Foods aisle at Asda, which lasts a long time. It’s definitely worthwhile if you frequently prepare curries at home.

However, if you don’t have ghee, you can substitute it with either butter or your typical cooking oil or spray. Butter is the closest alternative to ghee.

Using Fresh Ingredients

I tend to use many purées and ground spices for convenience, as I’m a working mom. All the time savers are a win!

However, you can opt for fresh ingredients. There’s a note at the bottom of the recipe card below with fresh ingredient quantities.

Incorporate Chickpeas

If you have small sweet potatoes and butternut squash or wish to add something extra, a can of chickpeas (drained) would make a fantastic enhancement. A sweet potato, butternut squash, and chickpea curry would be delightful.

Include Fruit

Dried fruits could also complement well, although I haven’t tried this personally. I may add raisins to my simple sweet potato and butternut squash curry.

Spice It Up

This is a family-friendly curry, so the spiciness is moderately mild. If you prefer a hotter curry, add extra chilies, some chili powder, chili flakes, or a teaspoon of cayenne pepper.

Leftover Storage

You can rewarm leftovers on the stove or in the microwave. Just keep in mind that the veggies will soften further as they cook.

Serve your leftovers with rice, naan bread, chips, or on a baked potato.

However, I don’t suggest keeping leftover rice, so I would recommend cooking fresh.

Storage Instructions

Transfer leftovers from the cooking vessel to a clean container or bowl to cool. Once cooled, seal or cover and store in the refrigerator for up to three days.

FAQ

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Recipe Card

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