Sir Lankan Curry

I have a thing for curries. They are such a good way to introduce plant based  meals to family and friends. This curry has so many different flavours and textures everyone will love it.

Serves: 4

Prep time: 10 min.

Cook time:  30 min.


  • 1 large sweet potato, peeled and cut into chunks.

  • 1/2 butternut squash , peeled and cut into chunks.

  • 3 tbsp coconut oil

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin

  • 1/2 tsp chilli powder

  • 1 tsp curry powder

  • 2 bell peppers

  • 1 chopped white onion

  • 1 tbsp coconut sugar

  • 2 cloves of chopped garlic

  • 1 400 gr tin of coconut milk

  • 1 tbsp maple syrup\j

  • juice of 1 lime

  • 2-3 cups spinach


  1.  Preheat oven to 240C

  2. Place potato and squash in a baking tray lined up with parchment paper.

  3. Add a pinch of salt, 2 tbsp melted coconut oil, turmeric, cinnamon, chilli and curry powder and toss well. 

  4. Cook for 30-35 min. Add the sliced peppers during the last 10 min of baking. In the mean time you are roasting your sweet potato and squash heat a large pan heat the rest of the coconut oil and cook onion and garlic for 5 min.

  5. Add sugar, coconut milk cook for 15 in in simmer.

  6. Add lime juice and cook 5 more min.Add sweet potatoes and squash and mix together  stir continuously.

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