A vibrant and creamy vegan curry featuring tender sweet potato and butternut squash, simmered in a rich coconut milk sauce infused with aromatic ginger, garlic, turmeric, and warming spices. Perfect served with fluffy rice and a squeeze of fresh lime.

Servings: 4-6 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes

Ingredients

• 1 (peeled and cut into chunks) Red onion
• 2 (stalks removed, finely sliced, or to taste) Red chillies
• 30g piece (peeled and grated or finely chopped) Fresh ginger
• 2 cloves (peeled and minced) Garlic
• 10g piece (peeled and grated or finely chopped) OR ground turmeric, 1 teaspoon Fresh turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon (or to taste) Maldon sea salt flakes
• 1 tablespoon (15ml) Coconut oil or vegetable oil
• 1 x 400ml tin Coconut milk
• 350ml Vegetable stock
• 1 x 400g tin Chopped tomatoes
• 500g (peeled and cut into large bite-sized pieces) Sweet potatoes
• 1/2 (peeled, seeds removed and cut into bite-sized pieces) Butternut squash
• For serving Rice
• For serving (chopped) Fresh coriander
• For serving (wedges) Limes

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped red onion and cook until softened, about 5 minutes.
2. Add the finely sliced red chillies, grated ginger, minced garlic, and grated fresh turmeric (or ground turmeric). Sauté for 2-3 minutes until fragrant.
3. Stir in the ground coriander and ground cinnamon. Cook for another minute, stirring constantly, until aromatic.
4. Add the sweet potatoes and half of the butternut squash pieces to the pot. Stir to coat them in the spice mixture.
5. Pour in the coconut milk, vegetable stock, and chopped tomatoes. Add the Maldon sea salt flakes. Bring the mixture to a simmer.
6. Reduce the heat to low, cover, and let the curry simmer for 20-25 minutes, or until the sweet potato and butternut squash are tender. Stir occasionally to prevent sticking.
7. Taste and adjust seasoning if necessary.
8. Serve hot over steamed rice, garnished generously with fresh chopped coriander and a squeeze of fresh lime.