Sweet Potato Curry

This slow cooker sweet potato curry has transformed my weeknight dinner routine with its rich flavors and hands-off preparation. The creamy coconut milk and warming curry paste create a dish so satisfying that even dedicated meat eaters in my family request it regularly.

I first made this curry during a particularly busy work week when I needed something that could cook while I was in meetings. The incredible aroma that filled my house had everyone gathering in the kitchen before dinner was even served.

Ingredients

• Frozen sweet potato cubes essential for quick preparation and perfect texture after slow cooking
• Frozen cut spinach adds nutritional value without extra prep work
• Thinly sliced onion provides aromatic flavor foundation
• Curry paste red or yellow varieties both work beautifully choose red for spicier flavor or yellow for milder
• Canned coconut milk full fat preferred for the creamiest texture
• Vegetable broth enhances the depth of flavor
• Ground ginger brings warmth without the work of fresh ginger
• Salt enhances all the flavors
• Lime juice added at the end brightens the entire dish

Step-by-Step Instructions

Add Ingredients to Slow Cooker

Place all your frozen sweet potatoes, spinach, sliced onion, curry paste, coconut milk, vegetable broth, ground ginger, and salt directly into your slow cooker. No need to thaw anything first, which makes this recipe incredibly convenient.

Combine Thoroughly

Stir all ingredients until well mixed, ensuring the curry paste dissolves completely into the coconut milk and broth. This creates an even flavor throughout the finished dish.

Slow Cook to Perfection

Cover and cook on high for 2-3 hours or low for 4-6 hours. The sweet potatoes should be fork tender but still hold their shape. The longer cooking time allows the flavors to develop and meld together beautifully.

Finish with Citrus

After cooking is complete, stir in the lime juice. This final touch cuts through the richness of the coconut milk and brightens all the flavors in your curry.

Serve Thoughtfully

Spoon the curry over steamed white rice and garnish with fresh cilantro. The rice absorbs the delicious sauce and makes for a complete meal.

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My absolute favorite part of this recipe is the curry paste. I like to keep both red and yellow varieties in my pantry and sometimes combine them for a custom flavor profile that changes slightly each time I make it. My family can always tell when I've been creative with the curry paste blend.

Make It Your Own

This curry welcomes adaptation based on what you have available. Add a can of drained chickpeas during the last hour of cooking for extra protein and texture. Bell peppers, cauliflower, or green beans all work wonderfully when added from the beginning. For those who eat meat, cubed chicken thighs can be included with the initial ingredients for a non-vegetarian version.

Storage and Leftovers

The flavors in this curry actually improve overnight as they continue to develop in the refrigerator. Store leftovers in airtight containers for up to 4 days in the refrigerator. When reheating, add a splash of water or broth if the curry has thickened too much. The coconut milk may separate slightly when cold, but will reincorporate when gently heated.

Serving Beyond Rice

While white rice is traditional, this curry pairs beautifully with other grains. Try serving over quinoa for extra protein, or with warm naan bread for scooping up the sauce. For a lower carb option, cauliflower rice makes an excellent base. A side of cooling cucumber raita provides a nice contrast to the warm spices.

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Recipe FAQs

→ Can I use fresh sweet potatoes instead of frozen?

Yes, you can substitute fresh sweet potatoes. Peel and cube them into 1-inch pieces. The cooking time remains the same, but you might need to add slightly more liquid as frozen vegetables release some moisture during cooking.

→ What's the difference between red and yellow curry paste?

Red curry paste typically has a spicier profile with ingredients like red chilies and peppercorns, while yellow curry paste is milder and contains turmeric, giving it a distinct color and earthy flavor. Both work well in this dish - choose based on your heat preference.

→ Can I make this curry vegetarian or vegan?

This curry is already vegetarian and vegan as written! The creaminess comes from coconut milk rather than dairy, making it perfect for plant-based diets while still delivering rich flavor and texture.

→ How can I add more protein to this dish?

Adding drained and rinsed canned chickpeas is the easiest option as mentioned in the notes. You could also add firm tofu cubes in the last 30 minutes of cooking, or serve with a side of roasted chickpeas for texture contrast.

→ Can I freeze leftovers of this curry?

Yes, this curry freezes extremely well! Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave, adding a splash of broth if needed to reach desired consistency.

→ What can I serve with sweet potato curry besides rice?

While rice is traditional, this curry pairs beautifully with naan bread, quinoa, cauliflower rice for a lower-carb option, or a side of cooling cucumber raita. For a complete meal, add a simple side salad with lemon dressing.