Pumpkin, Sweet Potato & Coconut Curry (Vegan)

November 30, 2022

This is a Nuttelex take on a Nigella Lawson recipe from her fab book At My Table (2017)*. It's a super-easy, mild, yet vibrant curry that works equally well as a light summer supper or as part of a larger feast. To make this a more hearty meal simply add 1/2 can cooked chickpeas. Alternatively, for those that are not strictly plant-based,  add your fave protein to the curry paste just before you add the sweet potato & pumpkin.

It's also well worth the effort to serve this dish with your own home-made flat breads,  see our easy recipe here:

See Nigella's version here: https://www.nigella.com/recipes/butternut-and-sweet-potato-curry



The Curry Paste Base

1 large red onion peeled, chopped

2 chillies, chopped stalks removed

2 garlic cloves, peeled & halved

1 tsp ground turmeric

1 tsp ground coriander

1/2 tsp cinnamon

1 tsp sea salt flakes

50g ginger, peeled and sliced

1 tsp plant based Nuttelex (for frying)

2 tbsp sunflower oil (for frying)

The Veggie Mix

500g sweet potato, peeled and cubed into bite sized pieces

500g butternut pumpkin, peeled and cubed into bite sized pieces

400g chopped can tomatoes

400ml coconut milk

1 1/2 tbsp vegetable stock powder

350ml water

Serve With

rice, quinoa or cauliflower rice


coconut yoghurt (unflavoured)

lime wedges


coriander sprigs & leaves

whole fresh green and red chilli


stick blender

heavy based saucepan with lid


The Curry Paste

1Use a stick blender to blitz the ginger, cinnamon, garlic, ground coriander, sea salt, chilli and onion into a smooth curry paste.

2Melt together the Nuttelex & oil on a medium heat using your heavy based pan. Once heated, add the curry paste from the blender and saute for a couple of minutes, constantly stirring the paste.

The Veggie Mix

1Next, spoon out the thick creamy top from the canned coconut milk and stir this into the curry paste for a few minutes. Then add the rest of the coconut milk, the vegetable stock powder, water, canned tomatoes and cubed pumpkin & sweet potato. Bring this all to a boil, stirring occasionally, then add the pan lid, and reduce heat to simmer for 30 -40 minutes.

2Check the pumpkin and potato are cooked through, and that the seasoning is to your liking, before spooning into a serving bowl. Add fresh coriander on top and serve with a side dollop of coconut yoghurt, lime wedges, rice and flat breads.