Butternut Squash & Sweet Potato Curry

Total Time
Prep 15 mins
Cook 25 mins

Good, clean, wholesome vegetable dish for anyone who likes the taste of curry to enjoy

Ingredients Nutrition


  1. Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
  2. Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
  3. Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
  4. Serve with boiled basmati rice.
Most Helpful

Great tasting meatless dish! Loved that it could be put together quickly - it simmered while I made coucous.

Brooke the Cook in WI November 28, 2011

My whole family loved this, so it's a keeper! I made some changes to suit our tastes -- left out the butternut squash, added drained & cubed tofu and green beans, and used only half the turmeric called for. It made it perfect for us. Thanks for the recipe!

Linorama February 04, 2011

This was the perfect curry for a cool fall evening. I doubled the recipe, but only used 3 cups of stock, which was plenty of liquid. As per another reviewer's suggestion, I added a can of chickpeas to increase the protein content. Next time I might try adding a few raisins for added sweetness. I served it over brown rice, and topped it with slivered almonds. Thanks for sharing a keeper.

Marina K October 13, 2010