Sweet potato & coconut curry 2016

Sweet potato & coconut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(15 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
Save to My Good Food
Please sign in or register to save recipes.

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
  • 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
    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
2.55
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
2.55
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.
reevey
10th Nov, 2016
3.8
Great meal but could do with chickpeas to give it a bit of crunch as it was all soft after cooking it in the slow cooker. I halved the quantity for the two of us which left a portion for lunch. 8/10 out of my husband who isn't a massive fan of veggie meals !!
tuesday4475's picture
tuesday4475
26th Oct, 2016
5.05
Easy to prepare and you don't even need a slow cooker. I tipped everything into a pot on low heat instead and simmer away for 40 mins. Added a tablespoon of bouillon powder. Changed nothing else and it was absolutely delicious!!! I highly recommend this dish. Big portion for 2 but plenty of left over for tomorrow's lunch.
egreenwood20's picture
egreenwood20
25th Oct, 2016
2.55
I changed this recipe a fair amount (mainly due to lack of ingredients!) but it came out beautifully. I halved all the ingredients which provideded me with 3 good-sized portions. I substituted fresh chillies for smoked chilli paste (gave it a lovely smokey taste), missed out the cayenne and added 2 tsp of curry powder, and added a little more coconut milk as I like a good saucy-curry! Forgot to add the peanut butter but didn't miss this! Also served with bulghar wheat instead of cous cous which worked really well and added some texture.
carissa
17th May, 2017
How can you list couscous as an ingredient in a gluten free recipe?
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