Date posted: 01/08/2022

Sweet potato Philly curry with scotch bonnet

  • Serves 6
  • Timing: 1 hr
Votes: 0 Average: 0


Philadelphia Original 500g
Ginger 25g
Garlic 25g
Coconut milk 160ml
Everyday Favourites curry powder 25g
Scotch bonnet 3g
Oil 15ml
Banana shallots, finely diced 2
Mustard seeds 15g
Carrots, diced 600g
White miso 15g
Vegetable stock 600ml
Cherry tomatoes, diced 300g
Butternut squash, sliced on mandolin 600g
Everyday Favourites desiccated coconut 15g
Everyday Favourites olive oil 15g
Everyday Favourites maple syrup 15g
Red chilli, julienne 1
Spring onions, finely sliced 3
Baby cress (optional) 50g
Lime wedges (optional)


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  1. Preheat the oven to 180°C.
  2. Add the first 7 ingredients into a blender and blitz.
  3. In a hot pan fry off the shallot in oil, add mustard seeds, carrots and miso and cook until soft. Add the stock and the diced cherry tomatoes and reduce by half.
  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. Cover with foil, cook for 30 mins in the preheated oven.
  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 mins.
  7. Garnish with red chilli, spring onion, baby cress and lime wedge (optional).
  8. Serve with rice as an optional side.
  Why Philly? Adding Philadelphia to the curry-based sauce gives it a better depth of flavour and you can be sure that it won’t split when you’re cooking it.
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