Sweet potato & coconut curry 2016

Sweet potato & coconut curry

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(27 ratings)

Prep: 20 mins Cook: 6 hrs, 30 mins - 8 hrs, 30 mins

More effort

Serves 6

Prep your veggies and let the slow cooker do the work with our filling sweet potato curry

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal434
  • fat22g
  • saturates12g
  • carbs47g
  • sugars25g
  • fibre10g
  • protein6g
  • salt0.2g
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Ingredients

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • thumb-sized piece root ginger, peeled
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp cayenne
  • 2 red chillies, deseeded and sliced
  • 2 red peppers, deseeded and sliced
  • 250g red cabbage, shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 1kg sweet potatoes, peeled and chopped into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 300g passata
  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tbsp peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

To serve

  • small bunch fresh coriander, chopped
  • cooked couscous (or gluten-free alternative)
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

Method

  1. Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.

  2. Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.

  3. Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.

  4. Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.

  5. Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.

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Comments, questions and tips

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CharlesWorthers
14th Jul, 2018
4.05
Very tasty recipe, I follow instructions but added more chilli, some curry powder and some ground cumin. I used the slow cooker method for 6 hours on low with 1inch cubed sweet potato - this was too long, the potato was mush!! Will do it for 4 hours on slow and check it every 30 mins next time. Would recommend :)
nicolatowle
15th Mar, 2018
Couscous, suggested as a gluten free accompaniment, is not gluten free.
flauffy
21st Feb, 2018
5.05
Having no slow cooker, I piled all the veg in to a pan and poured over the coconut milk and passata and left the curry simmer for nearly an hour. The result was delicious and my husband especially adored it. I added some ground coriander and cumin, so the curry was mild overall but still lots of flavour. And the above quantities make A LOT!
Vonni73
9th Nov, 2017
About to cook this tomorrow - I'm using this as a base recipe as it clearly needs more spices to kick it up - in fact I would say it needs 'a lot' more spices and I haven't even cooked it yet.
Ironlad
6th Oct, 2017
I would suggest that this is not intended to be a spicy curry. If you are a spicy curry lover it should be fairly obvious that two de-seeded red chillies, one tsp of paprika and half a tsp of cayenne is not going to create spicy! Also the coconut milk will cool things down anyway. Try leaving the seeds in the chillies and adding cumin and coriander.
Cookingmama90
27th Sep, 2017
3.05
I followed the recipe exactly, but added some chicken breast. It was a good base for a spicier curry, it really could do with kicking up a notch with curry powder etc. My 4 year old really enjoyed it and is mild enough for toddlers, but I would tweak it a bit more next time.
SueChef1
11th Aug, 2017
3.05
I usually agree 100% with the ratings and comments, but sadly in this case (unless I did something wrong), I found the taste pretty bland. It's called "curry" - but where is the spice? Even if I'd used hotter chilis I would have had a hot dish but not a trace of 'curry' flavour. I used chick peas and kale (in place of the suggested spinach).....
jrd656
1st Aug, 2017
General consensus in the comments seems to be to add stock, chickpeas and/or spinach. I'm tempted to add a bit of fish sauce too. I left mine in a slow cooker overnight. It looked a bit dry but I avoided the temptation to add more water. It looked fine. It did come out a bit oily though. I don't know if anyone else found this?
K322A
20th Jan, 2017
5.05
I was pleasantly surprised with this easy recipe it was lovely I made it for some friends who promptly went up for seconds. I did what some others suggested and added a tin of chickpeas and some spinach towards the end and served mine with rice. Delicious.
evil_angelwings's picture
evil_angelwings
17th Nov, 2016
5.05
Easy and tasty, the best combo! All I added in extra was 1 tbsp veggie bouillon. Next time I think I'll do a mix of root veggies in place of 1 kg sweet potatoes, just cos I'm not a big fan of sweet potatoes. I think it would be great with a handful of spinach mixed in at the end.

Pages

madspatula
10th Jan, 2018
Some people have said about adding spinach and chick peas to the recipe. When is the best time to add them - at the start with everything else towards the end?
goodfoodteam's picture
goodfoodteam
12th Jan, 2018
We haven't tried this but would recommend adding the drained chickpeas around half an hour before the end. You can stir in the spinach a few mins before serving.
marystephen
9th Dec, 2017
Haven't made this recipe yet but just wondered if I can cook and then freeze - if so how long can I leave it in the freezer? Thanks in advance
goodfoodteam's picture
goodfoodteam
10th Dec, 2017
Thanks for your question. Coconut milk tends to split when frozen so for best results we don't recommend freezing this dish.
carissa
17th May, 2017
How can you list couscous as an ingredient in a gluten free recipe?
goodfoodteam's picture
goodfoodteam
10th Dec, 2017
Thanks for pointing this out, we have amended this.
R M's picture
R M
23rd May, 2018
5.05
Didn't have any red cabbage. Just subbed it with 1 more pepper. My large wok couldn't fit all of the sweet potatoes so I used only 3 quarters of the sweet potatoes the recipe called for. Used a 400g tin of chopped tomatoes instead of passata as well. I added 1.5 tbsp of curry powder to the liquids. I made sure I salted it well - it wouldn't be nice if not salted adequately. I used birdseye chillies so it was pretty spicy. It was very very flavourful. Sweet and spicy. Thought I might need a stock cube or two if it was bland, but once I tasted it, realised it wasn't necessary. Boiled the lot for about 15 mins and it had thickened a bit and was ready. I added hard boiled eggs for good measure and it turned out a really hearty vegetarian meal for a family of 5. Would be even heartier if served with poppadums but I didn't have it at the time. Will definitely make again and I'm usually a frequent curry cook. This has to he one of the yummiest curries up there on our list, right up there with chicken drumsticks and spinach curry.
TracyGrosvenor
7th Dec, 2016
5.05
Short of some ingredients, I used a curry paste and green cabbage and a tin of chopped tomatoes - tasted absolutely fantastic, hubby loved it and so did I - 1st time I have used cabbage in a curry and it really adds something different, added a little extra water to slow cooker after 2 hours, was ready in 5 hours, cooked on Medium