Sweet Potato Curry with Lemongrass and Coconut

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A mildly spiced curry with an especially creamy sauce: butternut squash is cooked with coconut milk, lemongrass and aromatic spices and then blended until smooth. This makes the sauce velvety without any added thickener.

Meanwhile, the sweet potato cubes and chickpeas roast in the oven and only go into the curry at the end. Fresh spinach adds some green and makes this an easy main course.

Sweet Potato Curry with Lemongrass and Coconut

Creamy sweet potato and squash curry with chickpeas, spinach, lemongrass and coconut milk.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • 600 g sweet potatoes approx. 2 large, peeled and cut into small cubes
  • 240 g chickpeas drained, 1 can (400 g), rinsed
  • 1 pinch cumin ground
  • ¼ tsp turmeric ground
  • 500 g butternut squash approx. ½ squash, peeled, deseeded and diced
  • 1 bunch spring onion greens thinly sliced
  • 2 cloves garlic finely chopped
  • 2 sprigs lemongrass bruised with the back of a knife
  • 400 ml coconut milk 1 can, use approx. 300 ml at first
  • 60 g spinach fresh, washed
  • 2 tbsp olive oil for roasting and frying
  • salt to taste
  • pepper to taste

Equipment

  • 1 baking dish large
  • 1 baking tray
  • 1 frying pan large, or a pot
  • 1 blender or a stick blender

Instructions
 

Roasting the sweet potatoes, chickpeas and squash
  1. Preheat the oven to 180 °C fan. Put the sweet potatoes and chickpeas in a large baking dish.
  2. Toss with about 1 tbsp olive oil, the cumin, turmeric, salt and pepper. Roast for 35–40 minutes until golden, turning once halfway.
  3. Spread the squash cubes on a second tray and toss with a little olive oil and salt. Roast them in the oven as well for 25–30 minutes until soft.
Making the squash and coconut sauce
  1. Sweat the spring onion greens and garlic in the remaining olive oil over medium heat for 2–3 minutes.
  2. Firmly bruise the lemongrass with the back of a knife and add it to the pan. Sweat for about 5–10 minutes.
  3. Add the roasted squash cubes and fry briefly. Stir in about 300 ml coconut milk, bring to the boil and then simmer gently for 10–15 minutes.
  4. Remove all the lemongrass. Blend the sauce until smooth and thin it with the remaining coconut milk to the consistency you like.
Finishing the curry
  1. Stir the spinach into the hot sauce and let it wilt briefly.
  2. Add the roasted sweet potato cubes and chickpeas, heat everything through briefly and season with salt and pepper.

Notes

The nutritional values are estimates (600 g sweet potatoes, 500 g squash, 400 ml full-fat coconut milk) and vary depending on the products and the size of the vegetables.

Nutrition

PER SERVING
Calories 510 kcal
Protein 10.0 g
Carbohydrates 61.0 g
Fat 26.0 g
of which sugars 13.0 g
Saturated fat 17.0 g
Fibre 13.0 g
Salt 0.60 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • High histamine
  • Vegan
  • Gluten-free
  • Lactose-free
  • High FODMAP
  • Anti-inflammatory ingredients

Critical with histamine intolerance: spinach

In small amounts (moderate histamine): cumin, pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

Consistency: For a thicker sauce, use less coconut milk at first and only thin it after blending.

Lemongrass: The bruised stalks release their aroma, but be sure to remove them before blending.

Roasting time: This depends on the size of the sweet potato and squash cubes. Both should be soft; the sweet potatoes can brown slightly.

Timing: The oven and the sauce partly overlap – while the vegetables are roasting, you can already start sweating the spring onion greens and lemongrass.

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