This curry is a veggie-forward dish that is both delicious and satisfying. It’s also very budget friendly, coming out to less than $3 per person. And, last but not least, this curry is chock full of fiber and vitamins/minerals, has good-for-you complex carbs from the sweet potato and butternut squash and boasts healthy fats from the coconut milk. If you want to amp up the protein, add some lentils to simmer in the liquid or cook them separately.
Here are some tips to get you started on this dish.
Butternut Squash: If peeling and cutting a butternut squash is too laborious for you, many supermarkets now sell pre-cut butternut squash. Or, you can simply substitute more sweet potatoes or a different type of squash, like kabocha squash or acorn squash.
Chile peppers: If can’t tolerate spicy food, you can omit the chili peppers or, alternatively, remove all of the seeds. Spicy fans, leave in most or all of the seeds.
Coconut Aminos: coconut aminos are a soy-free, gluten-free substitute for soy sauce. If you can tolerate soy, feel free to use soy sauce or tamari instead.
Coconut sugar: the sugar balances out the heat and creaminess of the dish, but it is optional and can be omitted or replaced with a few tablespoons of unsweetened apple juice for those limiting added sugars.
Curry paste: pick your paste of choice and whichever color you prefer. Read the label to avoid artificial ingredients and added sugar.
Ginger: to easily mince fresh ginger, try using a microplane or check out one of these tips from The Kitchn.
Portions: This recipe makes quite a lot of curry, so cut the recipe in half if you don’t want leftovers. But why wouldn’t you want leftovers?
Serve with: Delicious served with rice, quinoa, millet, or cauliflower rice.
- 3 large sweet potatoes, peeled and chopped roughly
- 1 butternut squash, peeled and chopped roughly
- Coconut oil or olive oil for roasting vegetables
- Salt and pepper to taste
- 2 tablespoons coconut oil
- 2 large onions, chopped
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4-5 Thai/Bird’s eye chili peppers, split open
- 4 tablespoons of curry paste
- ½ teaspoon ground turmeric
- 2 cups canned coconut milk
- 1 tablespoon coconut sugar
- 2 tablespoons Sambal Oelek Chilli Paste
- 1 ½ tablespoons coconut aminos
- 24-32 ounces of frozen vegetables of choice
- Lime juice
- Garnishes: scallions, cilantro, avocado, purple cabbage, sesame seeds
- Preheat oven to 425 °F. Line baking sheets with parchment paper (optional).
- Toss chopped sweet potatoes and butternut squash with oil of choice and season with plenty of salt and pepper. Roast in the preheated oven for 30 minutes until browned, flipping halfway through cooking.
- While vegetables are roasting, heat 2 tablespoons of coconut oil over medium heat in a large Dutch oven.
- Add the onions and cook for a few minutes. Then, add the garlic and ginger. Cook until the onions are softened, approximately 8-10 minutes. During the last minute or two of cooking, add the chile peppers.
- Next, add the curry paste and turmeric. Stir and cook for 1-2 minutes.
- Add the coconut milk, coconut sugar, coconut aminos, Sambal Oelek, salt and pepper to taste, and frozen veggies, along with the roasted sweet potatoes and butternut squash. Stir and give it a taste for seasonings.
- Increase the heat and bring the curry to a boil. Once boiling, reduce the heat to medium-low or low to maintain a simmer. Let simmer for 15 minutes until the veggies are warmed through and the flavors have nicely melded.
- Finish with a few squeezes of fresh lime juice and top with desired garnishes.