Sweet potato & coconut curry 2016

Sweet potato & coconut curry

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(70 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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  • 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



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

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



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

  • 1 tsp paprika



    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)



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


  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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11th Aug, 2017
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).....
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?
20th Jan, 2017
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
17th Nov, 2016
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.
10th Nov, 2016
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
26th Oct, 2016
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
25th Oct, 2016
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.


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