This slow cooker potato curry is the perfect meat-free recipe that the whole family will enjoy. So it’s incredibly easy to make. Simply pop your ingredients into the slow cooker, set it and forget it, and let the flavours do the hard work for you. As it slowly cooks, the potatoes become tender and absorb the delicious spices. Creating a rich, flavourful dish that’s sure to satisfy even the pickiest eaters.
so once your curry’s ready, serve it with fluffy basmati rice and warm naan bread to soak up the incredible spicy sauce. This comforting meal is perfect for the colder months when you’re craving something hearty and warming. The curry is packed with the fragrant, earthy flavours of turmeric, cumin, and garam masala. Giving it a rich base that’s satisfying and vibrant. These spices not only elevate the dish but also offer a depth of flavour that makes each bite a comforting experience.
One of the best parts about this slow cooker potato curry is that it’s not only simple and tasty but also incredibly healthy. Potatoes are a great source of vitamins. And the combination of spices adds antioxidants and anti-inflammatory properties, making this curry as nourishing as it is delicious. Plus, since it’s meat-free, it’s a fantastic option for those following a vegetarian or plant-based diet. Or anyone looking to cut back on meat without compromising on taste.
Whether you’re preparing it for a weeknight dinner or a weekend gathering, it’s a meal that everyone can enjoy and will leave you feeling warm and satisfied.
So you can find this slow cooker sweet potato, butternut squash and spinach curry recipe on page 73 of The Ultimate Slow Cooker Cookbook.
PREP 5 minutes
COOK 4-5 hours on low
SERVES 4 people
KIT you will need a slow cooker.
Ingredients for slow cooker potato curry
2 sweet potatoes, peeled and cut into cubes
1/2 a butternut squash, peeled, deseeded and cut into cubes
1 onion, peeled and sliced
2 cloves of garlic, peeled and grated
A thumb-sized piece of fresh ginger, peeled and grated
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
A teaspoon of garam masala
1 x 400ml tin of coconut milk
1 x 400g tin of chopped tomatoes
200ml of vegetable stock
2 nuggets of frozen spinach or a handful of fresh spinach
sea salt and freshly ground black pepper
To serve:
a handful of fresh coriander leaves
basmati rice
4 naan breads
mango chutney
Method
To make this slow cooker potato curry, begin by preparing your base vegetables. Peel and cube a medium-sized sweet potato and a butternut squash, both of which will add a lovely sweetness and creaminess to the curry. Place these cubes directly into your slow cooker. The sweet potato and squash will break down beautifully during cooking, creating a rich, velvety texture.
Next, slice a large onion and add it to the slow cooker, followed by freshly grated garlic and ginger to infuse the curry with depth and warmth. For the spices, add ground cumin, turmeric, and a pinch of cinnamon – these spices work in harmony to create a warming, fragrant curry. To balance the flavours, pour in a can of creamy coconut milk, which gives the curry a luscious texture, along with a can of chopped tomatoes for a tangy, slightly acidic base. Finally, add vegetable stock to bring it all together. Stir everything well to combine, making sure the ingredients are evenly distributed.
Once the slow cooker is ready, set it to cook on low for 3 to 4 hours. During this time, the vegetables will soften, and the flavours will meld together beautifully. After the initial cooking time, stir in a generous handful of fresh spinach, which will wilt down and add a vibrant green colour and extra nutrients to the curry. Cook for an additional hour on low to allow the spinach to fully incorporate.
Once the curry is finished, taste and season as needed with salt and pepper. Serve your slow cooker potato curry hot, garnished with fresh coriander for a burst of flavour. Pair it with basmati rice, warm naan breads, and mango chutney for the perfect meal. This curry is not only comforting but also a satisfying dish that everyone will enjoy!
Tips for Slow Cooker Potato curry
1. Use Waxy or Baby Potatoes
Yukon Gold, red potatoes, or baby potatoes hold their shape better during long cooking. Avoid Russets as they tend to fall apart.
2. Cut Uniformly
Chop potatoes into even, bite-sized pieces so they cook evenly. About 1 to 1.5-inch chunks work well for most slow cooker recipes.
3. Sauté Aromatics First (Highly Recommended)
Sauté onions, garlic, ginger, and spices in a pan before adding them to the slow cooker. This enhances depth and avoids a raw or flat flavour.
4. Layer Wisely
Place potatoes at the bottom (closer to the heat) and more delicate ingredients like greens or soft vegetables, on top or add them later.
5. Spice It Up Early
Add whole and ground spices at the beginning so they infuse into the potatoes as they cook. Garam masala, cumin, turmeric, coriander, and chili powder are classics.
6. Coconut Milk or Cream at the End
If using coconut milk or cream, stir it in during the last 30 minutes to avoid curdling or thinning out the curry too much.
7. Don’t Overcook
On low: cook for 5–6 hours.
On high: 2.5–3.5 hours.
Check at the lower end of the range to avoid mushy potatoes.
8. Add Greens or Peas at the End
Stir in spinach, peas, or cilantro 10–15 minutes before serving to keep them fresh and vibrant.
9. Thicken If Needed
If the curry is too thin, mash a few potato chunks and stir them in, or cook uncovered for the last 30 minutes.
10. Finish with Acidity and Freshness
A squeeze of lemon or a dash of vinegar and some chopped cilantro at the end really brightens up the flavours.
Similar recipes
So if you love this warming slow cooker potato curry dish, you might also like my slow cooker chicken curry or my Thai inspired slow cooker prawn noodles recipe.
If you are still looking for more slow cooker or air fryer inspiration, then visit my Amazon shop front to order your copy of my best selling cookbooks.