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Butternut and Sweet Potato Curry

by . Featured in AT MY TABLE
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Introduction

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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Butternut and Sweet Potato Curry
Photo by Jonathan Lovekin

Ingredients

Serves: 4-6

Metric Cups
  • 1 red onion (peeled and cut into chunks)
  • 2 - 3 red chillies (stalks removed and cut into 3)
  • 50 grams piece of fresh root 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 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)

To serve

  • rice
  • fresh coriander
  • lime
  • 1 red onion (peeled and cut into chunks)
  • 2 - 3 red chiles (stalks removed and cut into 3)
  • 3 inches piece of fresh gingerroot (peeled and cut into thick coins)
  • 2 cloves garlic (peeled and halved)
  • 3 inches piece of fresh turmeric (peeled and roughly chopped or 1 teaspoon of ground turmeric)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt (or to taste)
  • 2 x 15ml tablespoons coconut oil or vegetable oil
  • 1 x 14 ounces tin coconut milk
  • 1½ cups vegetable broth
  • 1 x 14 ounces tin diced tomatoes
  • 1 pound sweet potatoes (peeled and cut into large bite-sized pieces)
  • 2 pound butternut squash (peeled, seeds removed and cut into bite-sized pieces)

To serve

  • rice
  • cilantro
  • lime

Method

  1. Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender.
  2. Heat the coconut or vegetable oil in a wide heavy-based casserole that has a lid, and then fry the paste for about a minute or so, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
  3. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the chunked sweet potato and butternut.
  4. Give a good stir, bring to the boil and, once bubbling, turn down the heat, and when everything is gently simmering, clamp on the lid and cook for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
  5. Eat with the rice and put chopped fresh coriander and lime wedges on the table alongside, for sprinkling and spritzing respectively.
  1. Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender.
  2. Heat the coconut or vegetable oil in a wide heavy-based casserole that has a lid, and then fry the paste for about a minute or so, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
  3. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the chunked sweet potato and butternut.
  4. Give a good stir, bring to the boil and, once bubbling, turn down the heat, and when everything is gently simmering, clamp on the lid and cook for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
  5. Eat with the rice and put chopped cilantro and lime wedges on the table alongside, for sprinkling and spritzing respectively.

Additional Information

MAKE AHEAD / STORE:
Refrigerate cooled curry in an airtight container for up to 5 days. Reheat gently in a saucepan until piping hot. Reheat only once.

FREEZE:
Leftovers can be frozen in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat as above.

MAKE AHEAD / STORE:
Refrigerate cooled curry in an airtight container for up to 5 days. Reheat gently in a saucepan until piping hot. Reheat only once.

FREEZE:
Leftovers can be frozen in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat as above.

Tell us what you think

What 10 Others have said

  • Such a lovely, tasty yet light curry!! Highly recommend !

    Posted by Lukemartin3110 on 27th May 2020
  • Made this the weekend - great success, but too much for two of us. So I’ve added some vegetable stock and blitzed it up with a stick blender and it makes great soup too.

    Posted by Mrs. Spicer on 27th April 2020
  • its just like a Sri Lankan butternut squash curry....lovely and love the aroma when frying the paste....

    Posted by UDHITHI on 20th April 2020
  • I love this with king prawns or salmon added - a great recipe for entertaining.

    Posted by Bevva on 8th March 2020
  • This is excellent puréed into a soup as well. To make it a more creamy soup, I add coconut milk yoghurt to keep it vegan or blue cheese to not. It’s really a wonderful recipe as a curry or as a soup.

    Posted by Rossbeigh on 2nd November 2019
  • Lovely curry which the family adored.

    Posted by RicardoB on 18th August 2019
  • This is exquisite. I've made it twice and served it with rice, naan and raita. An absolute hit!

    Posted by Didoung on 9th February 2019
  • Lovely curry. We added some king prawns 5 minutes before the end and it was yummy.

    Posted by Bevva on 9th November 2018
  • my family say it is the best curry ever and they love the coriander, jalapeño salsa with it

    Posted by jillyho on 7th April 2018
  • Fabulous. Really easy to make, light and rich all at once. Gorgeous colour. With the black rice and limes it looks amazing. Thank you!

    Posted by alexatmontreuil on 28th November 2017
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