Slow Cooker Sweet Potato Curry
This Slow Cooker Sweet Potato Curry is creamy, comforting, veggie packed and delicious. A simple vegan dinner idea!
This sweet potato curry is the perfect recipe to make when you are short on time, but want something filling & comforting. Add everything to the slow cooker, cook for 2-4 hours and then you are ready to serve. I like to eat this over hot rice with crispy naan on the side!
How to Make Slow Cooker Sweet Potato Curry
The best part about slow cooker recipes is how easy they come together. Other than doing a little peeling and chopping, there isn’t much to this recipe.
Prep the sweet potatoes – you want to peel them and cut them into cubes. Slice the bell pepper, onion & serrano, drain & rinse a can of chickpeas, and mince fresh ginger & garlic.
To the slow cooker, add broth, coconut milk, red curry paste and low sodium soy sauce. Add in all of the prepped veggies and give everything a good stir. Cover and cook on high for 2 hours or low for 4 hours.
More Veggies
Because we all love extra veggies, we’re not quite done. After the curry is done cooking, remove the lid and turn the slow cooker to high. Add in a bunch of chopped kale, cilantro and lime juice.
Let this cook for another 30 minutes. You want the kale to be wilted, but not mushy. That’s why I love using kale in this recipe – it holds up well in the broth.
How to Serve
Now it is time to serve! I like to give the curry one last taste. You can always add more lime juice for acid or another splash of soy sauce for umami. Make the curry your own and play around with it.
I like to eat this over hot rice with LOTS of fresh cilantro, more lime wedges on the side and some naan. This curry is so simple, so tasty and makes the BEST leftovers!
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Did you Make this Recipe?
If you made this Slow Cooker Sweet Potato Curry I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Slow Cooker Sweet Potato Curry
Ingredients
- 3 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons red curry paste
- 2 medium sweet potatoes peeled and cubed
- 1 15-ounce can chickpeas drained and rinsed
- 1 red bell pepper sliced
- 1 teaspoon fresh ginger minced
- 3 cloves garlic minced
- 1 small yellow onion sliced
- 1 serrano pepper diced, optional
- 1 lime juiced
- 1 bunch kale chopped
- 1/4 cup cilantro chopped
- rice, naan, lime wedges, cilantro for serving
Equipment
- slow cooker
Instructions
- Add all of the ingredients (through the serrano pepper) to a slow cooker. Stir to combine. Cover and cook on high for 2 hours or low for 4 hours.
- Remove the lid, turn the slow cooker to high and add the kale, cilantro & lime juice. Cook, uncovered, for another 30 minutes.
- Taste and adjust seasonings as needed. Serve hot over rice with more cilantro, lime wedges & naan.
Video
Notes
Hi. Recipe says ‘slow cooker’ but the video shows an Insta Pot which I don’t own. Which one is the recipe for?
Instant pot has a slow cook function – it is a 2 in 1. It is in fact a slow cooker recipe!