Butternut Squash and Sweet Potato Curry 

Heading into the chillier months, we need comfort food – and we need it now! My Butternut Squash and Sweet Potato Curry is a nourishing, plant-based 30-minute meal that’ll warm you from the inside out throughout the fall and winter months.

There’s something about the fall and winter months that has my household begging for comforting soups and curries. Maybe you can relate! My spiced butternut squash soup gets a lot of love this time of year, but I knew I could take it to the next level and really wow my whole family. And so my butternut squash and sweet potato curry recipe was born, and I’m excited to be sharing the birth announcement with you.

Before we dive in, don’t let the name fool you. While the term “curry” can be intimidating, this curried sweet potatoes and squash recipe is surprisingly easy to make. I’m talking 30 minutes of prep time and simple, low-cost ingredients. 

Blended together with coconut milk and curry powder, sweet potato and squash curry makes a truly comforting, soul-warming, and fragrant dish. Oh, and it’s 100% vegan! But you don’t need to lead with this – non-vegans will be asking for seconds without even realizing. 

Served up with a baby spinach salad, air fryer brussel sprouts, and homemade bread for dunking, you have a healthy harvest-inspired meal that’s certain to please throughout the cold season. You’re welcome in advance. 😉 

For more soup recipes to warm you this season, check out my potato beer cheese soup, Panera chicken and wild rice soup, and vegan broccoli cauliflower “cheese” soup.

Why You'll Love It

Come fall and winter, you can catch me whipping this curry (squash and sweet potato edition) up at least once a week. The more I make it, the more reasons I find to love it!

• 30-Minute, One-Pot Meal: Busy parents, all that’s standing between you and this sweet potato curry recipe is 30 minutes and one big pot or skillet. Easy prep, even easier clean up. 

• Healthy & Plant-Based: Packed with nutrient-dense veggies, butternut squash curry will quiet grumbling tummies and keep you full for hours. Everyone at the table will ask for more – vegans and non-vegans alike.

• The Meal Prep of Your Dreams. My curry is easy to make in advance and store for easy weeknight dinners. It freezes beautifully, and somehow tastes even better when re-heated.

Important Ingredients

Winter squash, root vegetables, and chickpeas are the holy trinity of comfort meals. In addition to this iconic trio, you’ll also need…

• Sweet Potato - In my house, sweet potato is a superfood. This root vegetable is a complex carb that turns sweet and creamy when cooked or blended. And its orange color makes this curry look vibrant, warm, and inviting. 
• Butternut Squash - The perfect base for an earthy, hearty, filling curry. Its natural sweetness and soft texture pair effortlessly with the other vegetables and spices.  
• Chickpeas - A must in any vegan curry. They’re high in protein and fiber, and keep bellies full and satisfied between meals. Canned chickpeas are quick and easy, but don’t let me stop you from cooking dried chickpeas from scratch if you feel so inclined! 
• Vegetable Broth - This liquid base ensures all the ingredients combine fully and taste amazing. 
• Coconut Milk - Coconut milk is the backbone of any great curry. For the authentic experience, use full-fat coconut milk or coconut cream – the results are rich, creamy, and indulgent. Lite coconut milk is fine, but it’ll be thinner.
• White Onion - As the aromatic foundation, sautéed white onions can’t be skipped! 
• Diced Tomato - The bright tang of tomatoes cuts right through the sweetness of the coconut milk, squash, and curried sweet potatoes, perfectly balancing the taste. 
• Curry Powder - Perhaps even more critical to this dish than the vegetables is the curry powder! This spice gives the curry not only its name, but a full body of spiced, earthy, and fragrant flavors. 
• Other Spices & Seasonings - Add cloves of garlic or garlic powder for a sharp flavor kick, and kosher salt and pepper to taste to highlight all the flavors.

Swaps and Substitutions

Butternut squash and sweet potato curry is its name, and convenience is the game. Don’t have a specific ingredient on hand? Swap out for one you got in your pantry, without sacrificing the taste or texture of the dish.

• A spice medley. If you don’t have curry powder on hand, get inventive and make your own. A blend of cumin, turmeric, coriander, and chili powder will yield a very similar flavor profile. 

• Squash. Instead of butternut squash, sub in honeynut, koginut, or kabocha squash for a similar texture. If you’re making this out of season, frozen, pre-chopped squash will be your best friend.

• Sweet Potato. Other starchy vegetables like golden potatoes make excellent substitutes. You’ll lose a bit of natural sweetness, but it’ll be equally delicious.

• Beans. Use another variety of white beans, like Navy, Great Northern, or Cannellini. Lentils make another great substitution or addition to the dish.

Step by Step Instructions

1. Step 1: Prep the butternut squash by slicing the ends off so they are flat.

2. Step 2: Using a vegetable peeler, peel the skin off the squash. Slice the squash in half lengthwise and scoop out the seeds with a wooden spoon.

3. Step 3: Dice the squash into ½ inch cubes.

4. Step 4: In a large skillet, Dutch oven, or heavy-bottom pot, sauté the onion for 3-5 minutes. Add spices and stir for another 2 minutes.

5. Then add the vegetable stock, diced tomatoes, squash, and sweet potato. Bring to a boil and reduce to medium heat, and cook for 15-20 minutes or until the squash and potatoes are tender.

6. Add in the coconut milk and using a blender or immersion blender, blend until smooth.

7. Step 7: Return the mixture back to the pot and stir in the chickpeas.

8. Step 8: Simmer for another 10 minutes. Season to taste with salt and pepper and serve hot with extra coconut milk.

Tips for the Perfect Butternut Squash and Sweet Potato Curry

Keep these tips in your back pocket and pull them out when you’re ready to make a butternut squash curry recipe that will truly wow. 

1. Chop the squash and sweet potato into small bits, smaller than you think you should. Small pieces cook through faster than large bite-sized pieces, and they are the most tender – it’ll melt right in your mouth.
2. If you have more time, I suggest prepping the recipe ahead of time and letting it simmer for an hour before serving. This is technically a 30-minute meal, but cooking times can vary. Trust me though, curry bubbling over the heat for longer creates a more robust flavor!
3. To get an even richer curry, use coconut cream. Both the creamy top and the rest of the tin of coconut milk will thicken up the curry and make it truly decadent.
4. Enjoy this curry year-round and grab frozen and pre-chopped butternut squash from the freezer section at your local grocery store when it’s out of season. The curry will taste just as good, and you’ll save time on prep. Win-win!
5. For the most beautiful presentation, garnish the final dish with an extra sprinkling of coconut milk, olive or vegetable oil, fresh cilantro leaves, and extra chickpeas. 
6. Store leftovers in the fridge in an airtight container for 3-4 days, and in the freezer for up to 3 months. Reheat on the stove over medium heat, or in the microwave, before dishing up.

Recipe Variations

What I love about sweet potato and squash curry is its adaptability. I’ve made almost every variety of this dish you can name, and I don’t intend to stop experimenting anytime soon. 

• Indian-Style: If you love Indian cuisine as much as I do, you’ll want to give this curry sweet potato recipe a try with garam masala, cumin, fresh ginger, and/or ground coriander. It’s to die for!
• Thai-Style: Enjoy this curry Thai-style by incorporating red or green curry paste, lime wedges, and maybe some lemongrass.
• Spice It Up: Some people can never get enough heat in their dishes. If you can relate, dust some cayenne pepper, red pepper flakes, or even chillies into the curry for an extra kick. 
• Pumpkin Curry: Give your sweet potato curry a rustic edge and add pumpkin, or use pumpkin instead of the butternut squash, and add 1-2 tablespoons of maple syrup to add a touch of natural sweetness.

Related Recipes

If you tried this Butternut Squash and Sweet Potato Curry Recipe or any other of the delicious recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

📖 Recipe

Sweet Potato and Butternut Squash Curry

Heading into the chillier months, we need comfort food – and we need it now! My Butternut Squash and Sweet Potato Curry is a nourishing, plant-based 30-minute meal that’ll warm you from the inside out throughout the fall and winter months.

4.54 from 13 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 10 minutes mins

30 minutes mins

Total Time: 40 minutes mins

Servings: 6 servings

Author: Sara Ayesh

Equipment

• ▢
  large skillet or heavy bottom pot
• ▢
  blender

Ingredients

• ▢ 1 butternut squash diced (about 3 cups)
• ▢ 1 sweet potato peeled and diced
• ▢ 1 14-oz an chickpeas
• ▢ 3 cups vegetable broth
• ▢ 1 14-oz can coconut milk
• ▢ ½ large white onion diced
• ▢ 1 14-oz can diced tomatoes
• ▢ 1 tablespoon garlic powder
• ▢ ½ tablespoon salt
• ▢ 1 teaspoon pepper
• ▢ ½ tablespoon curry powder such as yellow curry powder

Get Recipe Ingredients

Instructions

• Prep the butternut squash by slicing the ends of it off so they are flat.
• Using a vegetable peeler, peel the skin off of the squash. Slice the squash in half lengthwise and scoop out the seeds with a spoon.
• Dice the squash into ½ inch cubes.
• In a large skillet or heavy bottom pot saute the onion for 3-5 minutes.
• Stir in the spices to get them nice and fragrant. Cook 1 minute.
• Add the broth, diced tomatoes, squash, and sweet potato.
• Bring to a boil and reduce to medium heat and let cook until the squash and potatoes are tender. (about 15-20 minutes if you cut them small enough)
• Transfer the mixture to a blender and add the coconut milk. (reserve a little coconut milk for topping)
• Blend until nice and smooth then add back to the skillet or pot.
• Stir in the chickpeas and simmer for another 10 minutes.

Notes

Storage Directions

• Refrigerator: Store in an airtight container for 3-4 days.
• Freezer: Keep in an airtight, freezer-safe container and freeze for up to 3 months.
• Reheating: Reheat on the stove over medium heat, or in the microwave, before dishing up.

Recipe Tips

• Store leftovers in the fridge in an airtight container for 3-4 days, and in the freezer for up to 3 months. Reheat on the stove over medium heat, or in the microwave before dishing up.
• Chop the squash and sweet potato into small bits, smaller than you think you should. Small pieces cook through faster than large bite-sized pieces, and they are the most tender – it’ll melt right in your mouth.
• If you have more time, I suggest prepping the recipe ahead of time and letting it simmer for 30 minutes, then letting it rest for up to 30 minutes before serving. This lets the flavors meld, creating a more robust flavor!
• To get an even richer curry, use coconut cream. Both the creamy top and the rest of the tin of coconut milk will thicken up the curry and make it truly decadent.
• Enjoy this curry year-round and grab frozen and pre-chopped butternut squash from the freezer section at your local grocery store when it’s out of season. The curry will taste just as good, and you’ll save time on prep. Win-win!
• For the most beautiful presentation, garnish the final dish with an extra sprinkling of coconut milk, olive or vegetable oil, fresh cilantro leaves, and extra chickpeas. 

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