This slow cooker potato curry recipe is from page 73 of The Ultimate Slow Cooker Cookbook. And this is such a perfect meat-free recipe that the whole family will enjoy. But all you need to do is pop your ingredients into the slow cooker and let the flavours do the hard work for you! Then serve your slow cooked sweet potato curry with basmati rice and tasty naan bread to soak up the incredible spicy sauce. This is a delicious, warming curry for the colder months. So the dish is packed with fragrant turmeric, cumin and garam masala for a punch of flavour.
Photo by Danielle Wood.
Essential Kit
You will need a slow cooker.
Ingredients
2 sweet potatoes, peeled and cut into cubes
1/2 a butternut squash, peeled, deseeded and cut into cubes
1 onion, sliced
2 cloves garlic, grated
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
Put the cubed sweet potato and butternut squash into your slow cooker. Then add the onion, garlic, ginger, spices, coconut milk, tinned tomatoes and vegetable stock and stir well. And cook for 3–4 hours on low.
Then add the spinach, stir, and cook for a further hour.
Season to taste and serve your slow cooker potato curry scattered with coriander, alongside basmati rice, warm naan breads and a dollop of mango chutney.
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