This sweet potato curry is perfect for veggies and vegans alike – but it's so satisfying that meat eaters will love it, too. Or why not have it as a side dish? It's lovely and mild with a touch of natural sweetness from the potatoes. Prefer something with a little extra heat? Add in some extra chopped chili with the garlic.
You can make this in a slow cooker – but there's no reason not to make it on the hob in a heavy based pan, too. Interested in buying a slow cooker? The best deals are just below... For more food ideas and inspiration, head over to our food hub.
- Find more slow cooker recipes in our guide
Sweet potato curry recipe
- 2 tbsp vegetable oil
- 2 large onions, thinly sliced
- 2 large cloves of garlic, finely chopped
- 1 large red chilli, finely chopped
- 1 thumb sized piece of ginger, peeled and finely chopped
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 red pepper, deseeded and sliced
- 200g shredded red cabbage
- 1kg approx sweet potatoes, peeled and cut into 2cm pieces
- 400ml carton of passata
- 300ml vegetable stock
- 400ml coconut milk
- 400g can chickpeas, rinsed and drained
- 2 tbsp peanut butter
- To serve – 100g baby spinach leaves, roughly chopped coriander leaves, 300g couscous
1. Heat the oil in a large frying pan and add the onion, cook for approx five minutes. Add the garlic, chilli and ginger and continue cooking for a further few minutes.
2. Lower the heat, adding the spices, stirring well to prevent any burning.
3. If you're cooking in a slow cooker, spoon in the mixture now; otherwise continue in the pan.
4. Add the red pepper, red cabbage, sweet potatoes, lentils, passata, stock and coconut milk and stir to combine all the ingredients.
5. Cover and cook on high for at least an hour until the potatoes are tender in the slow cooker; bring to the boil on the hob, then reduce the temperature to low to medium heat on the hob – again, just until the potato pieces begin to turn tender, which will take about 25 to 30 minutes max.
6. Stir in the chickpeas.
7. Place the peanut butter into a small bowl, add a few spoonfuls of the hot curry sauce and mix to a smooth sauce before adding to the rest of the pot.
8. Continue cooking for a further 15 to 30 minutes until the potatoes are just how you like them and the sauce is just the right thickness to suit your taste.
9. Before serving – place the couscous into a heat-proof bowl, add 300ml boiling water and cover to steam for a few minutes. Remove the cover and fluff with a fork, adding a little olive oil and some salt and pepper.
10. Stir the spinach into the hot curry and serve alongside the couscous, scatter with the coriander leaves.