The first stage is the preparation stage. Finely chop the onion, grate the ginger and prepare the garlic for crushing.
Cube the sweet potato into pieces roughly 1.5cm x 1.5 cm. Cut the broccoli into small pieces and dice the carrots.
In a large pan, heat the coconut oil on a medium heat. Add the onion and fry for a couple of minutes, then add ginger and crush garlic.
Add sweet potato and stir for a couple of minutes. Add in the paste and stir for a minute, then add all of this to the slow cooker.
Add broccoli, carrots, tomatoes, vegetable stock, salt and pepper to the slow cooker and give a gentle stir. I add some additional turmeric here. The flavour is lovely without it, but I need the anti-inflammatory properties of turmeric so this is why I add extra.
Cook on high for 6 hours, or until the vegetables are tender.
minutes before serving, add the coconut cream. I like my curry thicker so only add the solid part and stir. Allow to heat through.
Serve on a bed of rice.
Notes:
I added turmeric paste for the extra boost of the anti-inflammatory properties it provides and used paste as turmeric wasn't in season. You could use fresh turmeric if you have it or leave it out altogether. I also add ground turmeric to my rice while it is cooking to make it the lovely yellow colour.
Recipe by Planning With Kids at https://planningwithkids.com/2015/04/28/slow-cooker-sweet-potato-curry-vegetarian/