Butternut Squash and Sweet Potato Curry

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This butternut squash and sweet potato curry is a wonderfully energetic, rich, and satisfying meal. Thanks to butternut squash, sweet potatoes, and a fragrant curry sauce, it makes a lovely midweek dinner.

I’m a big fan of curry. It’s cosy, filling, full of flavour, and perfect for a family table.

I’ll be honest; we reach for jars pretty much all the time. Making curries from scratch is worthwhile, yet it can take longer, and it’s not always easy to nail the flavours.

But this one truly isn’t.

You simply add everything to a pan and let it simmer until the vegetables turn soft. It’s almost as effortless as opening a jar—and it tastes even better.

I strongly suggest it whether you’re looking for a vegetarian curry recipe or you just want something a bit different.

Why I Love Butternut Squash and Sweet Potato Curry

I adore this butternut squash sweet potato curry because:

• It’s incredibly fast and straightforward, with minimal effort.
• Butternut squash and sweet potato curry makes a brilliant midweek dinner when you don’t want meat.
• It’s completely delicious—if you enjoy meat, you still won’t feel like you’re missing anything!
• It’s bright and full of life.
• The vegetables become very tender, so it’s comfortable to eat and great for very young children.
• Sweet potato and butternut squash curry is packed with nutrients.

Ingredients For Butternut Squash and Sweet Potato Curry

This butternut squash and sweet potato curry recipe is wonderfully easy, with no complicated ingredients or special techniques. For my simple butternut squash and sweet potato curry, I use:

Ghee – I’m absolutely in love with ghee, but you can use butter, olive oil, vegetable oil, or another cooking oil if you don’t have it.

Red Onion

Chilli Puree

Ginger Puree

Garlic Puree – I go with purees for all three because I’m a fan of cutting down prep time. Still, you can switch to fresh versions if you’d rather.

Curry Powder – I use a mild curry powder.

Coriander

Cumin

Pinch Salt and Freshly Ground Black Pepper

Sweet Potato – Use either one medium-to-large, or two smaller ones.

Butternut Squash

Coconut Milk – Butternut squash and sweet potato curry with coconut milk is gorgeous and creamy. However, I don’t suggest low-fat coconut milk, as it can cause your curry sauce to separate.

Chopped Tomatoes

Vegetable Stock

Tomato Puree

You’ll Also Need

I cook this curry using sweet potato and butternut squash in my cast iron Dutch Oven.

That said, you can use any heat-safe dish or pan.

You’ll also need a chopping board, a potato peeler, a sharp knife to get your ingredients ready,

and a spatula or spoon to stir.

How to Prepare Butternut Squash and Sweet Potato Curry – Step-by-Step Instructions

Complete, simple instructions with amounts are provided in the recipe card at the very end of this post.

Step One

Melt the ghee on the hob in a large, flameproof, non-stick pan or dish over medium heat. I use a big cast iron Dutch Oven.

Step Two

Add the onions and cook for 5 minutes until they begin to soften, stirring regularly. They don’t need to be fully softened, but you should notice that the colour and texture have shifted.

Step Three

Add garlic, ginger, chilli, curry powder, coriander, cumin, salt, and pepper. Keep stirring until the onions turn red and become sticky.

Step Four

Cook for 5 minutes, stirring frequently.

Step Five

Tip in the sweet potato and butternut squash. If your pan is roomy enough, you can mix everything together. I always find it tight going, so wait to stir until I’ve added the liquid.

Step Six

Pour in the coconut milk, chopped tomatoes, and veg stock, then stir in the tomato puree.

Your coconut milk will separate in the tin. Use a spoon to lift out the thick white coconut and add it to your curry before you pour in the water from the bottom of the tin. Aim to scoop up as much of the white portion as possible for a rich sweet potato and butternut squash curry with coconut milk.

Step Seven

Bring everything to a boil, then lower the heat to a gentle simmer for 30–45 minutes, until the vegetables are tender and the sauce has thickened, stirring from time to time. If your vegetables are turning soft, but the sauce is still too thin, you can whisk up a paste with cornflour and water and stir it in. This will thicken the sauce within a few minutes.

Top Tips

I honestly don’t have many. It’s such an easy and delicious recipe!

• Don’t simmer for too long, or your vegetables will become mushy. I’d sample it at 30 minutes and continue only until 45 if your veg is still holding firm.
• Also check the seasoning. This is a mild curry for the whole family, but you can throw in extra hot chilli powder, chilli flakes, or cayenne pepper if you’d like it hotter.

Serving Suggestions

I’m a big fan of all the curry accompaniments!

On this particular occasion, I served my butternut squash and sweet potato curry with brown rice and naan bread. Basmati rice, or long-grain white rice, also works brilliantly.

I’m also keen on sides like onion hajis and samosas, though.

All of them!

Variations

There are a few simple swaps you can make.

Making Sweet Potato and Butternut Squash without Ghee

I love ghee. The scent when the onions are cooking in ghee is wonderful!

I purchase a large tin from the World Foods section in Asda, and it lasts for ages. It’s definitely worth it if you cook plenty of curries at home.

However, if you don’t have ghee, you can make this recipe using either butter or your usual cooking oil or spray. Butter is the nearest match to ghee.

Using Fresh Ingredients

I rely on lots of purees and ground spices because they’re easier, and I’m a working mum. Quick fixes win every time!

That said, you can use fresh ingredients. There’s a note at the base of the recipe card below with the amounts for fresh items.

Add Chickpeas

If you only have smaller butternut squash and sweet potato, or you want to add something extra, a can of chickpeas (drained) would be a fantastic addition. A sweet potato butternut squash and chickpea curry would be amazing.

Add Fruit

Dried fruit can also work really well, even though I haven’t tested it myself. I might include raisins in my easy sweet potato and butternut squash curry.

Make it Spicy

This is a family-friendly curry, so the spice level stays fairly mild. If you prefer a spicy curry, add extra chilli, some chilli powder, chilli flakes, or a teaspoon of cayenne pepper.

Leftovers

You can reheat leftovers on the hob or in the microwave. Just remember that the vegetables will keep softening as they warm through.

Enjoy your leftovers with rice, naan bread, chips, or alongside a jacket potato.

I don’t suggest saving leftover rice, though—so cook fresh.

Storage

Take leftovers out of the cooking dish and put them into a clean tub or bowl to cool. Once cooled, cover or seal and store in the fridge for up to three days.

FAQ

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