Slow cooker sweet potato curry (vegetarian)
Recipe type: Slow cooker
  • 2 tbsp coconut oil
  • 1 onion
  • 1 ½ tbsp freshly grated ginger
  • 2 garlic cloves
  • 3 tbsp curry paste
  • 1.2kgs sweet potato (approx 2 large)
  • 500 grams broccoli (approx two small heads)
  • 250 grams carrots (approx 2 large)
  • 400 grams diced canned tomatoes
  • ¾ cup vegetable stock
  • 1 tbsp turmeric paste (optional)
  • Salt and pepper to taste
  • 440mls coconut cream
  1. The first stage is the preparation stage. Finely chop the onion, grate the ginger and prepare the garlic for crushing.
  2. Cube the sweet potato into pieces roughly 1.5cm x 1.5 cm. Cut the broccoli into small pieces and dice the carrots.
  3. 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.
  4. 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.
  5. 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.
  6. Cook on high for 6 hours, or until the vegetables are tender.
  7. minutes before serving, add the coconut cream. I like my curry thicker so only add the solid part and stir. Allow to heat through.
  8. Serve on a bed of rice.
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