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    You are in: Home / Recipes / Butternut Squash & Sweet Potato Curry Recipe
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    Butternut Squash & Sweet Potato Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    ResyopUK's Note:

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

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    Units: US | Metric


    1. 1
      Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
    2. 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. 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. 4
      Serve with boiled basmati rice.

    Ratings & Reviews:

    • on November 28, 2011


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

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    • on February 04, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Butternut Squash & Sweet Potato Curry

    Serving Size: 1 (396 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 409.6
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 67.0 mg
    Total Carbohydrate 78.8 g
    Dietary Fiber 12.2 g
    Sugars 18.0 g
    Protein 7.1 g

    The following items or measurements are not included:

    fresh ginger

    vegetable stock

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