Butternut and Sweet Potato Curry

Name: Butternut and Sweet Potato Curry
Cuisine: Asian, Indian
Ingredients: 1 red onion (peeled and cut into chunks); 2 - 3 red chillies (stalks removed and cut into 3); 50 grams piece of fresh ginger (peeled and cut into thick coins); 2 cloves garlic (peeled and halved); 15 grams piece of fresh turmeric (peeled and roughly chopped or 1 teaspoon of ground turmeric); 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; 1 teaspoon Maldon sea salt flakes (or to taste); 2 x 15ml tablespoons coconut oil or vegetable oil; 1 x 400 millilitres tin coconut milk; 350 millilitres vegetable stock; 1 x 400 grams tin chopped tomatoes; 500 grams sweet potatoes (peeled and cut into large bite-sized pieces); 1 butternut squash (peeled, seeds removed and cut into bite-sized pieces); rice; fresh coriander; limes

Instructions

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: Sun, 21 Dec 2025 17:05:39 GMT