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  • Writer's pictureSusie Csorsz Brown

Roasted Butternut, Sweet Potato and Potato with Curry Leaves

I know I swore up and down I would not include recipes that had weird or hard-to-procure ingredients. I know! I'm sorry! But these veggies are so good I had to share. AND I did a little homework for you as to places you can find curry leaves on line. See below the recipe for some options. The dried ones won't be quite as good as the fresh ones, but ... better than none at all.

So this dish. These veggies. Wow! I am a huge fan of Curry leaves, which have a flavor that is rather hard to describe. They lend a hugely aromatic, very southern Asian taste to any dish they get mixed into. Some might tell you to fish them out before serving; please don't bother. They are definitely edible. We had this with a roast chicken recipe the first night, and then I had the veggies on top of a salad the next day for lunch. I'm not sure which was my favorite. I think you can play around with this one, and hopefully you find a favorite way to enjoy it.

So a quick note on the unorthodox use of pans: by covering the baking pan with a second pan, creating a 'lidded pot' sort of baking scenario, the veggies begin cooking in a steamy-super-hot sort of an environment, lending a lot of moisture to the final baked veggies. This is especially useful for potatoes, so they don't end up a rubbery mess. I like to start roasted potatoes this way, and then uncover them halfway and let the blazing hot oven really give them a nice brown color. If you find the two pan method intimidating, you can either use foil instead, or don't cover the pan at all, and just be sure to stir the potatoes often and check on them regularly at the end so they don't end up over-cooked and rubbery.

Roasted Butternut, Sweet Potato and Potato with Curry Leaves

Serves : 6


1 medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes

2 - 3 medium-large sweet potatoes, peeled, cut into 3/4-inch cubes

4 - 5 medium waxy potatoes (Yukon gold, or the like), peeled, cut into 3/4-inch cubes 11/2 tablespoons coconut oil, melted 2 teaspoons Aleppo pepper flakes 2 teaspoons fine sea salt 35 - 40 fresh curry leaves


Preheat oven to 425°F. Line a baking sheet with foil (for easy clean-up), and set aside. You'll need a second sheet pan, but that does not need to be lined.

Toss the veggies with coconut oil, Aleppo, salt and curry leaves in a large bowl until evenly coated. Transfer to the baking sheet, and flip the second sheet on top like a lid. Slide the pans into the oven to roast for 20 minutes. Remove the pans from the oven, and take the top pan off. Stir the veggies and slide the now-uncovered pan back into the oven until the veggies are tender and slightly browned, about another 20 to 30 minutes. Remove from oven. Serve warm. Enjoy!

To buy curry leaves:

Fresh: look in your Indian or World Food markets, if you happen to have one nearby.

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