A Vegetable Curry cooked in a thick creamy tomato based sauce in the Slow Cooker for 4-8 hours depending on your schedule. This recipe can be customised to suit and will make enough for between 4 and 6 servings.
This Slow Cooker Sweet Potato Curry recipe really couldn’t be any simpler, more convenient or more delicious!
This is now a staple recipe in my house whether I'm strapped for time or I've got all day at home, I'll still stick the Slow Cooker on and enjoy this recipe for dinner. It's a recipe the whole family can enjoy as it's not too spicy, its creamy and tomatoey and can be customised depending on what ingredients you've got.
If you haven't got a Slow Cooker, I definietely recommend considering one (I have this 5.7 litre one which is ideal for a family). However, you can also make this recipe on the hob and it'll still be as delicious.
The recipe begins with a quick sauté of spices to bring out their flavours. You could also sauté your Onions and Garlic at this point too but if you’re short on time, it’s fine to skip that step.
The remaining ingredients are literally added into the Slow Cooker. I start with the sautéed Spices, Onions, Garlic, then the remaining Spices, Tomato Puree and then the Sweet Potato and Soy Chunks – give it all a good stir and then add the Tomato Passata, Coconut Milk and then you can judge how much Stock/Boiling Water you will need in order to almost cover your Vegetables.
Then you can kick back and let the Slow Cooker do it’s thing – the absolute beauty of a Slow Cooker.
You can customise this Slow Cooker Curry to use your favourite vegetables, meat-alternative and legumes. I’ve used my favourites which I always have to hand – Bell Pepper, Sweet Potato, Soy Chunks and Red Beans; a lovely combination with a bit of texture.
I checked my curry every hour to test this recipe for timings and after approximately 4.5 hours on High my Sweet Potato and Soya Chunks were tender and the dish was bubbling away in the Slow Cooker.
During the last 30 minutes is when you can add the Red Beans (or Chickpeas) as they just need warming through and after the full cooking time you can add the finishing touches to your curry by adding a Cornstarch Slurry to thicken (1 tablespoon Cornstarch and 2.5 tablespoons Water to make a paste) and then add a good 1/2 - 1 teaspoon of Garam Masala to finish it off.
- This recipe will make enough for 4-6 portions
- You could cook this on low for 6-8 hours and finish off as above
- I served mine with Wholegrain Rice and a sprinkle of Desiccated Coconut
- You can add all the trimmings to this Curry including Poppadoms, Naan Bread and Bhaji’s if you wish
- Leftovers store well in an air-tight container in the fridge for up to three days and in the freezer for up to three months
Slow Cooker Sweet Potato Curry Recipe
- 1 tsp cumin seeds
- 1 tsp mustards seeds
- 1 tbsp vegetable oil
- 1 onion, diced small
- 1 clove garlic, minced
- 1 tsp ginger paste
- 1 heap tsp red curry paste
- 1 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 can pasatta
- 1 can coconut milk
- 2\3 sweet potatoes, peeled and cubed
- 1 packet (300g) soya chunks or similar
- Stock as needed
- 1 can kidney beans, drained and rinsed
- 1 tbsp cornstarch + 2.5 tbsp water
- ½ tsp garam masala
- Wholegrain rice
- Add the vegetable oil to a pan over a medium heat and then add the seeds for 30 seconds until fragrant and browning. Then add the onion and garlic and saute for a few minutes.
- Place them in the slow cooker pot, followed by the ingredients as listed stirring as you go and adding enough stock to almost cover. Leave the remaining ingredients until the end.
- After 4 hours on high, the potatoes should be tender, then add the kidney beans for the remaining 30 minutes.
- Once the Curry has finished cooking, add the cornstarch slurry and stir it through, then sprinkle over the garam masala and stir that through too.
- Serve with wholegrain rice.
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