Sweet Potato Philly Curry

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A recipe developed exclusively for Philadelphia Professional by Nicole Pisani
40 min
Prep time
1h 0min
Total time


    The makings of the

    Sweet Potato Philly Curry

    1. 1

      Preheat the oven to 180 °C.

    2. 2

      Add the first 7 ingredients into a blender and blitz.

    3. 3

      In a hot pan fry off the shallots in oil, add mustard seeds, carrots, sweet potatoes and miso and cook until soft. Add the stock and the diced cherry tomatoes and reduce by half.

    4. 4

      Lay your oven tray with half the butternut squash slices. Add your carrot and tomato mixture and pour over the blended ingredients. Lay the rest of the butternut squash on the top.

    5. 5

      Cover with foil, cook for 30 minutes in the preheated oven.

    6. 6

      In a small bowl mix the desiccated coconut, olive oil and maple syrup. Uncover the curry, pour this mixture over and cook for further 10 minutes.

    7. 7

      Garnish with red chilli, spring onion, baby cress and lime wedge (optional).

    8. 8

      Serve with rice as an optional side.


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    Sweet Potato Philly Curry

    Nutritional Information

    Typical valuesPer Serving
    Energy1106.0 kJ
    Energy264.3 kcal
    Fat15.9 g
    Carb27.7 g
    Protein5.7 g
    Saturated fat8.6 g
    Salt0.9 g
    Dietary fibre4.4 g
    Sugars12.1 g