Butternut and sweet potato curry from At My Table: A Celebration of Home Cooking (page 64) by Nigella Lawson

  • coriander leaves
  • ground cinnamon
  • coconut milk
  • ground coriander
  • fresh ginger
  • limes
  • coconut oil
  • red onions
  • butternut squash
  • sweet potatoes
  • tinned tomatoes
  • vegetable stock
  • red chillies
  • fresh turmeric

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil.

  • Foodycat on March 05, 2019

    I should have followed Lepa's note and served some lime pickle on the side. It needed more acidity (maybe some tamarind) and a bit more spice - maybe some fennel seed and black pepper - to round it out. It was good but I wouldn't make it as written again.

  • Lepa on May 10, 2018

    This was good- but not great. It needs something else to accompany it to make a whole meal. I made rice and also an Indian chickpea dish. We ate it with yogurt and Indian pickles. I would cook it longer without the lid next time, as the sauce was too watery at the end and probably would have been better if it had reduced a bit more.

  • LJStubbs on April 21, 2018


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