Share this post


I love Curries so much as they are so comforting and the perfect dish to serve when you invite friends over. So I thought about sharing this delicious summer version.

It is easy to prepare and once its done cooking you can let it sit in the pot for a few hours and just heat it up before serving. That way the flavour is becoming even richer you have time to do other things.

I like to only use orange vegetables for this as the combination of sweet potato, carrots and butternut squash is so satisfying and the chickpeas go so well with that.

Try the topping of fresh cut cucumber as it is the best thing ever :-). It really makes it taste so fresh and crunchy.

I often make a big batch of this curry and use double the ingredients as it can be easily stored it in the fridge for up to 3 days.

Hope you like it as much as I do :-)!!

INGREDIENTS (serves 2-3)

1 small onion

1 small piece fresh ginger

2 sweet potatoes

1 butternut squash

3 large carrots

1 can chickpeas

1 can coconut milk

4 or more teaspoons curry powder

-> I like to use this one The flavour is amazing and it does not contain any salt. J

1 teaspoon smoked paprika



Fresh Cucumber

Fresh Coriander

Chilli Flakes/ pepper



  • Cut the onion, ginger in small pieces
  • Cut the sweet potatoes, squash and carrots in your preferred size -> I like to have bigger pieces and I don’t peel the sweet potato 🙂
  • Give 1-2 teaspoons curry powder to the vegetables to marinate them
  • Give a ¼ of the coconut milk to a non sticking pan or wok and add the onions and ginger. Add the rest of the vegetables,  add coconut milk and leave it on medium heat for minimum 30 minutes
  • Add curry powder, smoked paprika
  • Stir occasionally
  • Add chickpeas 5-10 minutes before the end
  • Cut cucumber and coriander to serve on the side

TIP: For anyone who is in a hurry here is a faster way to do it.

  • steam all the cut up vegetables for about 15 minutes
  • Place the onion, ginger, curry powder and smoked paprika in a pan, add some coconut milk and add the steamed vegetables
  • Add rest od coconut milk and chickpeas and let it cook for 5 minutes.

Bon Appetit :-)!_MG_5548



Kim May 30, 2018 Reply

What’s your go-to coconut milk or brand? I’m in the U.S. if that helps for a recommendation. I know it can be easy to grab what you think is coconut milk when really it’s not. I know pure coconut milk should never be found in the refrigerator isle at the store Thank you!!!

    Caroline Deisler June 21, 2018 Reply

    Hey Lovely:) I actually used to buy fresh coconut milk at Juice press in NY. Not sure if they still have it though:) Other than that, I would go for an organic one in a jar that has no additives. Hope that helps!!
    xx Caroline

Malene August 21, 2017 Reply

Hi Caroline

I made this the other day and it taste amazing!!
But how can it be hclf when you use coconut milk and that’s so high in fat like 18%??
Would it be better to make it with coconut milk light which is 9% fat?

    Caroline Deisler September 8, 2017 Reply

    Hi Malene

    A low fat diet doesn’t mean no fat :):) We still need healthy fats and I love Avocado and Coconut milk the most :):) You can def use a light coconut milk but I find it much creamer with the regular one. Hope that helps!:)

    xx Caroline

Barb April 18, 2017 Reply

Hi Caroline, thank you for this recipe, I made it today and it is simple, healthy and delicious!
Congratulations on a great blog 🙂

    Caroline Deisler May 2, 2017 Reply

    Hi Barb,
    thank youuuu:) So happy to hear that you like it!:-)
    xx Caroline

Jordan October 29, 2016 Reply


All your recipes look so amazing and I can’t wait to start making some this weekend! Thank you for sharing! Also where do you get your white antique looking bowls from (like the ones in this post)? They are gorgeous and I’m obsessed!

Xoxo, Jordan

    Caroline Deisler October 29, 2016 Reply

    Hi Jordan,
    thank you so much!:-) So happy to hear that! The bowls are from Nomliving.
    xx Caroline

Leave a Reply

Your email address will not be published. Required fields are marked *


Related stories