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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

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

Step 4

Add the curry powder, turmeric, cumin, and cayenne (if using). Stir continuously for 1 minute to toast the spices.

Step 5

Pour in the diced butternut squash and sweet potato. Mix well to coat the vegetable pieces in the spice mixture.

Step 6

Add the diced apples, coconut milk, vegetable broth, and canned tomatoes. Season with salt and black pepper.

Step 7

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.

Step 8

Taste and adjust the seasoning with more salt or pepper if needed.

Step 9

Stir in the fresh spinach and lime juice, cooking for an additional 2-3 minutes until the spinach wilts.

Step 10

Serve the curry warm, garnished with fresh cilantro. Optional: serve over cooked rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(2833.3g)

Amount per serving	% Daily Value*
Calories	1998.5

Total Fat 57.5g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 10.3g
Cholesterol 15.8mg	0%
Sodium 8154.7mg	0%
Total Carbohydrate 348.2g	0%
Dietary Fiber 45.7g	0%
Total Sugars 118.7g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 632.9mg	0%
Iron 23.8mg	0%
Potassium 4449.6mg	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: 25.4%

Protein: 6.2%

Carbs: 68.4%