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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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
• 0 (for serving, optional) cooked rice or naan bread

Directions

Step 1

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced yellow onion and cook for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the red curry paste, ground turmeric, and ground cumin, stirring well to coat the onions and release the spices' aroma.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 6

Add the cubed butternut squash, sweet potato, and halved cherry tomatoes. Stir everything together and bring the mixture to a gentle boil.

Step 7

Lower the heat to a simmer, cover, and cook for 20-25 minutes, or until the butternut squash and sweet potato are tender.

Step 8

Remove the lid and stir in the fresh spinach, allowing it to wilt for about 2-3 minutes.

Step 9

Season the curry with salt and black pepper to taste. Stir in the lime juice to brighten the flavors.

Step 10

Serve hot, garnished with fresh cilantro, alongside cooked rice or naan bread if desired.

Nutrition Facts

Serving size	(2523.2g)

Amount per serving	% Daily Value*
Calories	1644.4

Total Fat 57.0g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 8.5g
Cholesterol 15mg	0%
Sodium 5211.2mg	0%
Total Carbohydrate 269.3g	0%
Dietary Fiber 45.0g	0%
Total Sugars 84.2g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 636.4mg	0%
Iron 15.9mg	0%
Potassium 5359.8mg	0%

*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.

Source of Calories

Fat: 30.0%

Protein: 7.0%

Carbs: 63.0%