The Working Boat’s Sweet Potato & Squash Coconut Curry Recipe

The Working Boat’s Sweet Potato & Squash Coconut Curry Recipe

This vegan dish has become a firm favourite on our winter menu. The Working Boat’s Head Chef, Adam, has shared the recipe so you can impress your friends and family by making it at home.


[Makes 4 servings]

  • 2 diced onions 
  • 1 medium sweet potato chopped in bitesize chunks
  • Half a medium butternut squash chopped in bitesize chunks
  • 2 tablespoons of olive oil
  • 1 tablespoons Madras curry powder
  • 1.5 tablespoons of turmeric
  • 5 cloves of garlic
  • 1.5 tablespoons of cumin
  • 1.5 tablespoons of ground coriander
  • 1.5 tablespoons of ground ginger
  • 3 tins of coconut milk
  • 1 chopped green chilli
  • 250g of basmati rice
  • 1 lemon
  • naan bread (optional)
  • poppadoms (optional)
  • mango chutney (optional)

coconut curry


  • Pre-heat oven to 230c/210c fan
  • Coat sweet potato and squash chunks in olive oil and roast for 30-40 minutes
  • Sauté onion, garlic and chili until soft 
  • Add dry spices and fry for two minutes 
  • Add coconut milk and simmer for 20 minutes 
  • Cook the rice as per the packet instructions 
  • Add the juice and zest of the lemon to the rice 
  • Once sweet potato is cooked, combine with the coconut curry sauce 
  • Serve on top of the rice with a naan bread, poppadoms and mango chutney

crew classics

Fancy giving our recipe a go?

Show us your own sweet potato & squash coconut curry by tagging us in your photos @theworkingboat #theworkingboat