By nigella.com
Butternut and Sweet Potato Curry
This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside.
Updated at: Sat, 28 Jun 2025 07:06:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories479.2 kcal (24%)
Total Fat27.4 g (39%)
Carbs58.5 g (23%)
Sugars13.4 g (15%)
Protein7.6 g (15%)
Sodium1034 mg (52%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1red onion
peeled and cut into chunks
2red chillies
stalks removed and cut into 3
50 gramsfresh ginger
piece, peeled and cut into thick coins
2 clovesgarlic
peeled and halved
15 gramsfresh turmeric
peeled and roughly chopped or 1 teaspoon of ground turmeric
1 teaspoonground coriander
½ teaspoonground cinnamon
1 teaspoonsea salt flakes
or to taste
2 x 15mlcoconut oil
or vegetable oil
1 x 400 millilitrestin coconut milk
350 millilitresvegetable stock
1 x 400 gramstin chopped tomatoes
500 gramssweet potatoes
peeled and cut into large bite-sized pieces
1butternut squash
peeled, seeds removed and cut into bite-sized pieces
rice
fresh coriander
limes
Instructions
View on nigella.com
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Notes
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