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.
Servings: 6 servings
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
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.
- 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.