Nigella Butternut and Sweet Potato Curry

^pThis creamy butternut and sweet potato curry is full of rich flavors and spices, making it a comforting and healthy meal. With the sweetness of butternut squash, the creaminess of coconut milk, and a hint of spice from red chilies, this vegetarian dish is perfect for a cozy dinner. Serve it with rice, fresh coriander, and lime for the best flavor.

Ingredients Needed:

• 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 of vegetable stock
• 1 x 400 grams tin chopped tomatoes
• 500 grams of sweet potatoes (peeled and cut into large bite-sized pieces)
• 1 butternut squash (peeled, seeds removed and cut into bite-sized pieces)

To serve:

• rice
• fresh coriander
• limes

How To Make Butternut and Sweet Potato Curry?

1. Prepare the paste: Blend onion, chilies, ginger, garlic, turmeric, ground coriander, cinnamon, and salt into a paste using a stick blender.
2. Cook the paste: Heat the oil in a large pot or casserole. Fry the paste for 1-2 minutes while stirring.
3. Add coconut milk and liquids: Scoop the creamy top from the coconut milk tin into the paste and stir for a minute. Add the rest of the coconut milk, vegetable stock, and chopped tomatoes, stirring well.
4. Add vegetables: Add sweet potatoes and butternut squash. Stir everything, bring to a boil, then lower the heat to a gentle simmer. Cover with a lid and cook for 40–50 minutes, checking after 30 minutes, until the vegetables are soft.
5. Finish and serve: Turn off the heat and let the curry rest for 10 minutes. Serve with rice, fresh coriander, and lime wedges.

Recipe Tips:

• Cut Vegetables Evenly: Make sure the sweet potatoes and butternut squash are cut into similar-sized pieces. This ensures they cook evenly and are perfectly tender.
• Don’t Skip the Paste: Blending the spices, onion, and ginger into a paste creates the base flavor of the curry. Take your time to get a smooth consistency for the best results.
• Cook the Paste Properly: When frying the paste, make sure it’s fragrant before adding liquids. This step deepens the flavor of the curry and prevents a raw spice taste.
• Use Full-Fat Coconut Milk: For a rich and creamy curry, full-fat coconut milk works best. Light versions may make the curry less flavorful and thinner.
• Season at the End: Taste the curry before serving and adjust the salt, chili, or other spices. This final step ensures the flavor is just right.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Butternut and Sweet Potato Curry cool to room temperature. Then, store it in an airtight container and refrigerate for up to 5 days.
• Freeze: Allow the curry to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
• Reheat: Pour the curry into a saucepan and warm it over low heat, stirring occasionally, until piping hot.

Nutrition Facts:

• Calories: 270 kcal
• Total Fat: 16g
• Saturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 400mg
• Potassium: 550mg
• Total Carbohydrate: 28g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 4g

Try More Nigella  Lawson Recipes:

• Nigella Sweet Potato Curry​ ​Recipe
• Nigella Sweet Potato​ Macaroni Cheese
• Nigella Lamb Cutlet, Sweet Potato & Galbani Mozzarella Tray Bake