Butternut and Sweet Potato Curry
by Nigella. Featured in AT MY TABLEIntroduction
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.
Ingredients
Serves: 4-6
- 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)
To serve
- rice
- fresh coriander
- limes
- 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
- limes
Method
- Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender.
- 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.
- 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.
- 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.
- Eat with the rice and put chopped fresh coriander and lime wedges on the table alongside, for sprinkling and spritzing respectively.
- Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender.
- 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.
- 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.
- 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.
- 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.
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Show more commentsJust made this. I substituted cumin and green cardamom for the coriander (because I love the flavours...) and it worked great! Added some frozen peas at the end for a bit of contrasting colour. Yum!
So easy to make, even easier to eat - I’ve made this curry a million times, it’s so delicious and hearty- just right for the winter months. Thank you Nigella for this great recipe.
This is a beautiful and easy curry that even my toddler ( it yet 2) adores. I add chickpeas to boost the protein and my oldest takes leftovers for school lunches. Thanks Nigella!
Just made this curry for the first time... truly delicious & warming! The Venus rice makes it really earthy... a lovely hug in a bowl! Thank you Nigella!
Great Curry!!! Easy to do and simply delicious!! I am sure going to repeat it!
Ohhhh I made this tonight 16/2/2021 and it was absolutely delicious so I can only think I did a good job and I can't wait to have a dinner party and do this for my friends... Yummy!
I have loved this curry since the TV series it was on was first aired. We use Thai black rice as the rice Nigella uses is not available where we live. Usually serve with the jalapeño and coriander salsa (which she made on the program) and nan bread. Absolutely delicious.
Gorgeous curry, light and zingy with the spritzed lime. My husband has been wanting to cut back on eating meat-I had my reservations, but it was delicious! Nice with some naan for dipping!
Such a lovely, tasty yet light curry!! Highly recommend !
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.
its just like a Sri Lankan butternut squash curry....lovely and love the aroma when frying the paste....
I love this with king prawns or salmon added - a great recipe for entertaining.