Sweet Potato, Lemon Grass and Coconut curry

I know we all love sweet potatoes, warming bowls of veggies and dishes with lots of flavours, so I hope this is going to be all of our new go-to! This curry is a lovely mix of sweet potatoes with butternut squash, chickpeas, lemongrass, cumin and coconut milk. It’s sweet and creamy and it never fails to make me happy. I love it topped with toasted cashew nuts, fresh chilies, chopped coriander and a dollop of yoghurt, and served with a big bowl of hot rice – such a perfect supper!

If you’re looking to make eating well a little easier on a busy schedule then dishes like this are ideal, as they’re easy to make and you can make a big batch, which can then go into your freezer, so that you have little ready-meals waiting for you after a long day. Our freezer is over flowing with bags of stews, curries and they’re total lifesavers 


Serves: 4

Prep: 20M

Cooking: 40M

Total: 60M

Difficulty: easy

For the curry

1 kg of butternut squash (about 2 large ones)

2-3 medium sweet potatoes

1 can (240g) of chickpeas, drained

2 onions

3 cloves of garlic

1 1/2 cans (600ml) of coconut milk

2 lemon grass stalks, bashed

Pinch of cumin

Olive oil

Salt and pepper to taste

To serve

Handful of roasted cashew nuts

Handful of chopped coriander

A side of wild rice

Optional: dollop of coconut yogurt

Fresh Chillies


Preheat your oven to 180C.

Start by cutting your sweet potatoes into cubes (about 1cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper – using your hands to ensure they all get a good coating. Roast in the oven for 35-40 minutes until golden.

While the sweet potatoes and chickpeas are roasting in the oven; cut your onions into little pieces and crush your garlic. Over a medium-low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10-15 minutes to sweat out until soft. While the onions are sweating; peel and cut the butternut squash into little pieces.

Once the onions are soft; bash the lemongrass stalks with a rolling pin and stir them into the onions and leave for 5 mins to release their flavour. Then add the diced butternut squash and stir for a few more minutes before adding the coconut milk. Bring the whole thing to the boil and leave to simmer for 30-45 mins until the sauce is thick to your liking. 

Once the butternut squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a hand blender until smooth – adding a splash of water if you want a thinner sauce.

When the sauce is ready; add in the roasted sweet potato chunks and chickpeas. Serve with sprinkle of roasted cashews, chopped coriander leaves and a side of wild rice.