butternut squash curry in a pan

Sweet Potato & Squash Curry Recipe

By the wlr team

Enjoy this curry that’s filled to the brim with wintery flavours. The warmth of squash, apple and sweet potato means you’ll want to be making this low fat curry, again and again. Serve with rice or naan bread and enjoy.

  • Recipe makes: 6 servings
  • Prep time:
    20 mins
  • Cook time: 1 hr 10 mins
  • Calories: 89
    per serving


  • 1 small onion
  • 100g carrots
  • 400g butternut squash
  • 300g sweet potato
  • 200g cooking apples
  • 1 medium red chilli pepper
  • 5 sprays low cal oil
  • 1 tsp turmeric
  • 1 vegetable stock cube
  • 1 pint water
  • 1 tsp curry powder
  • 2g dry ground garam masala

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  1. Peel and chop the onions, carrot, squash, sweet potato and apple. De-seed and chop the pepper.
  2. Fry the chopped onion and pepper in the low cal oil spray and add the tumeric.
  3. Add the carrot, squash and sweet potato to the pan.
  4. Make up and add the stock to pan along with curry powder and garam masala.
  5. Add the apple to the pan.
  6. Cover and simmer for 1 hour, stirring occasionally. The potatoes and apple will disintegrate during cooking and make the sauce really thick and rich.
Nutrition information per serving
Calories (kcal)89
Carbohydrate (g)19.9
Fat (g)0.7
Protein (g)1.9
Fibre (g)3.1
Alcohol (g)0.0
Fruit & Veg2.2

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