This butternut and sweet potato curry is a vegan dream. Creamy, comforting, and with a spicy touch, it will make you travel after a long workday.
Let me tell you one thing, this is probably the BEST curry I ever made. To be honest, I ate this every day for a week because I just couldn’t believe how creamy and tasty this dish was.
If you never cooked butternut squash and sweet potatoes together, you are missing something! Both work so well together. I also made a winter salad with roasted squash and sweet potatoes, which is another recipe I can’t stop making in fall and winter.
In this curry, I also add chickpeas to add on some plant-based protein and vitamin B9. But if chickpeas are not your thing, you can pass on that. All ingredients presents already bring I nice amount of vitamines, minerals, ant antioxidants that will support your health trough the cold season.
I’m sure you will love this butternut and sweet potato curry as much as I love it. Let me know if you try the recipe!
🌱 Rich in antioxidants
🌱 Source of vitamin A, B, C
🌱 Rich in fibers
For 2 servings
1 garlic clove
1 sweet potato (approx. 200g)
1 butternut squash (approx. 500g)
- 3/4 (250 ml) canned chickpeas
2/3 cup (150 ml) coconut milk
2 tsp yellow curry paste
1 tsp cumin
1 tsp turmeric
salt and pepper
Start by heating a large pan with a little bit of coconut oil (or any other oil). Mince the garlic and add it to the pan once warm.
Remove skin from the sweet potato and cut in cubes. Add them to the pan along with 1 cup (250ml) water, the curry paste, cumin, and turmeric. Leave for 15 minutes.
In the meantime, remove the skin from the butternut squash and cut in cubes. Add them to the pan once the 15 minutes are over. Leave for an additional 10 minutes or until the butternut and sweet potato are tender. Use this time to prepare your potential side dish.
Finally, add the chickpeas, coconut milk, salt, and pepper to the pan. Mix everything together one last time and serve with your side dish. Top with peanuts, cashews, and/or cilantro.
Notes and variations
- Refrigerated, the curry can last up to 3 days
- If you struggle digesting chickpeas, remove the skin before adding them
If you make this butternut sweet potato curry recipe, make sure to tag me on Instagram @vlourish so I can see your recreations!