This recipe is one of those that is greeted by smiles and causes silence at the dinner table as we all absolutely demolish our bowl of Sweet Potato and Coconut Curry. This recipe, like many of the others, can be modified to suit your tastes, you can add more spices in or take them out completely if you want a very sweet and mild stew, however, I tend to leave a little spice in, just to give it that extra depth of taste. If I ever make it just for me and my husband I’ll add more but for the sake of the kids’ little tongues, I leave it pretty mild.
Every now and then we go completely meat free with our meals and that’s generally just so that I can use up all the leftover vegetables, before this recipe, I was met with eye rolls when the kids found out there was no chicken in this curry, but it’s the healthy option in our household and luckily it’s that much of a good recipe they’ve begun not to miss meat. Another highlight of this recipe is that it’s all mainly done in the slow cooker, so that’s a win if you’ve got a busy day on your hands.
- 2 ½ tbsp olive oil
- 1 large onion
- 1 red pepper
- 2 garlic cloves
- 150g shredded red cabbage
- 700g sweet potato
- Thumb sized piece of root ginger
- 200g passata
- 250ml coconut milk
- ½ tsp paprika
- ½ tsp cayenne
Using 1 tbsp of olive oil, fry off the chopped onion until it is soft and add the sliced garlic and grated ginger. Let them fry for a couple of minutes then add the cayenne and paprika. Transfer this mix over to the slow cooker.
Add 1 tbsp of oil back in the pan and add the red pepper sliced and shredded cabbage and allow to cook for 5 minutes until slightly softened. Transfer this mixture over to the slow cooker.
Use the rest of the oil to fry the sweet potato until the colour on the edges starts to go slightly brown, (don’t worry you haven’t burnt them, a little charring tends to add a really good flavour) then, you can tip these potatoes in the slow cooker with the rest of the ingredients.
Now for the easiest bit. Pour the passata and coconut milk into the slow cooker and make sure everything has been stirred through. Then pop on the lid and cook for around 6-8 hours.
This is why the slow cooker is one of the best tools for me, if I’m out it’s easy to pop all the ingredients into the slow cooker and let it do its work. I usually serve our curry with rice, but one of the other alternatives that I found works best is a bit of couscous, it’s even quicker to make than rice and still has a bit of substance to it. Enjoy!
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