Best Butternut Squash And Sweet Potato Curry Recipes

Butternut Squash and Sweet Potato Curry image

Provided by Lene8655

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, roughly chopped
3 garlic cloves, crushed
500 g butternut squash, squash. seeded and cut into chunks
2 small sweet potatoes, cut into chunks
450 g potatoes, cut into chunks
1 apple, cored and cut into chunks
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
2 bay leaves
500 ml vegetable stock
50 g raisins
salt & freshly ground black pepper
4 tablespoons plain yogurt

Steps:

Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3

Healthy Sweet Potato, Butternut Squash and Apple Curry image

Provided by FirstChoiceHealthyF

Time 35m

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
1 large onion, chopped
3 garlic cloves, crushed
2 cups butternut squash, peeled and cut into chunks
2 cups sweet potatoes, peeled and cut into chunks
1 1/2 cups potatoes, peeled and cut into chunks
2 apples, peeled and cut into chunks
1 cup chickpeas (optional)
1/4 cup raisins (optional)
2 teaspoons curry paste
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
2 cups vegatable broth, low sodium

Steps:

Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
Stir in the curry paste, curry powder, turmeric, ginger and broth.
Bring to the boil, stir well.
Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
Serve over Basmati rice.

Nutrition Facts : Calories 116.5, Fat 2.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 368.1, Carbohydrate 23.7, Fiber 3.6, Sugar 7.1, Protein 2.2

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