Warm, aromatic, and deeply satisfying, this Sri Lankan-Inspired Curry is a plant-powered dish that brings together bold flavor and nourishing ingredients in every bite. Creamy coconut milk blends with warming spices and oven-roasted vegetables to create a comforting meal that’s both wholesome and naturally dairy-free.
This curry is more than just delicious—it’s packed with nutrients your body will thank you for. Butternut squash and sweet potato are rich in beta-carotene, which supports eye health and immunity. Red bell peppers add a boost of vitamin C and antioxidants, while spinach delivers iron, fiber, and a dose of plant-based calcium. Finished with coconut milk for healthy fats and a touch of lime juice for freshness.
Perfect for cozy nights or meal prep, this curry is proof that comfort food can be incredibly good for you.
Recipe
Serves 4
1.25 lbs. (570g) butternut squash, peeled & diced
1 sweet potato, peeled & diced
3 tbsp. coconut oil
1-2 tbsp. Sri Lankan curry paste (or red curry paste)
2 red bell peppers, sliced
1 large red onion, thinly sliced
3 cloves garlic
14 fl oz. (400ml) coconut milk, canned
1 tbsp. lime juice
3.5 oz. (100g) spinach
How to Prepare
Preheat the oven to 425°F
Toss squash and sweet potato with 2 tbsp coconut oil, and curry paste. Roast for 30-35 minutes, adding red bell peppers in the last 10 minutes.
In a pan, heat the remaining 1 tbsp coconut oil. Add onion and garlic. Cook for 5 minutes, then add coconut milk. Simmer for 10 minutes.
Stir in lime juice, then add roasted vegetables and cook for 5 more minutes, stirring.
Add spinach and stir until wilted. Serve.
