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When I want something rich comforting and loaded with goodness this slow cooker sweet potato curry never lets me down. Every spoonful has creamy coconut layers and a gentle curry warmth perfect for busy nights or when I crave a nourishing bowl that will fill everyone around the table.
What Makes It Special
- Works straight from the freezer for ultra fast prep
- Packed with vitamin rich veggies and plant protein
- Hands free slow cooker method lets flavors develop while you get on with your day
- Cozy enough for picky eaters yet a hit with curry lovers in my house too
The first time I tossed everything in the slow cooker I was skeptical about skipping sautéing but the flavors developed beautifully and my kids now ask for this regularly even over their usual takeout favorites.
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What You’ll Need
- Frozen sweet potato cubes: These save time and hold their shape perfectly in the simmer choose deep orange sweet potatoes for the most natural sweetness
- Frozen spinach: Adds leafy nutrition and vibrant green color look for chopped variety so it melts seamlessly into the dish
- Sliced onion: Brings mellow flavor as it slowly cooks through choose fresh for the best balance if possible
- Curry paste: Red gives slight heat yellow offers a warmer sweetness use your favorite brand for best results
- Canned coconut milk: Makes the sauce thick and silky go for full fat coconut milk to make the curry extra rich
- Vegetable broth: Helps blend the sauce and adds savory backdrop low sodium is best so you can adjust salt to taste
- Ground ginger: Adds pep and a welcome hit of warmth use fresh ground for the brightest flavor
- Salt: Essential for bringing it all together try flake salt or fine sea salt for even seasoning
- Lime juice: A final squeeze brightens up all the flavors fresh limes make a big difference here
Let’s Cook This Together
- Combine Everything:
- Start by placing sweet potato cubes frozen spinach sliced onion curry paste coconut milk broth ground ginger and salt in your slow cooker Make sure everything is evenly spread out so all ingredients touch the sauce
- Mix Well:
- Take a big spoon and carefully stir the mixture in the cooker until the curry paste breaks up and everything is thoroughly combined This helps the flavors meld well from the start
- Slow Cook and Wait:
- Cover the slow cooker and set it on high for two to three hours or low for four to six hours Check about halfway through and give a quick stir if you can to make sure nothing sticks to the sides The sweet potatoes should become fork tender but not fall apart
- Finish with Lime Juice:
- Once done open the slow cooker and quickly stir in the lime juice The bright citrus lifts all the flavors and keeps the curry from tasting heavy
- Serve:
- For the best cozy experience spoon the curry over a bowl of hot white rice Let people top with chopped cilantro or even extra lime wedges
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Good to Know
- Plant based and naturally gluten free
- Heats up well for meal prep all week
- Loaded with fiber and vitamins from the veggies
- Coconut milk makes it luxuriously creamy without dairy
Sweet potatoes are my favorite part not just for their color but because they soak up the curry sauce in a way no other veggie does. My youngest always asks for extra and I love seeing empty bowls after dinner.
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Keeping It Fresh
Store your leftover curry in a tightly sealed container in the fridge for up to four days. When reheating add a splash of broth or water to loosen the sauce and protect the creamy consistency. This curry also freezes beautifully so you can keep portions ready for quick lunches or dinners.
Easy Ingredient Swaps
If you do not have frozen spinach swap in fresh baby spinach or even kale chopped small. Instead of sweet potato try butternut squash for a similar sweetness. For extra protein toss in a drained can of chickpeas during the last hour of cooking.
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How to Serve It Right
Pile this curry over fluffy white rice for the ultimate comfort pairing or try jasmine or basmati for a fragrant kick. Add a side of naan or flatbread to scoop up the sauce. A fresh cucumber salad or quick yogurt raita brings cooling contrast if you want to round out the meal.

Behind the Dish
I started making this as a way to introduce more veggies to my family without complaints. The coconut curry sauce is irresistible and makes any greens or hearty veg taste exciting. Now it is my trusty solution for weeknight dinners when everyone wants something that feels like takeout but is secretly healthy.
Kitchen Wisdom
- Let the slow cooker do the work do not rush this step
- Full fat coconut milk makes the curry extra creamy and satisfying
- Stir in the lime juice right at the end or else the flavor can fade during cooking
Recipe FAQs
- → Can I use fresh sweet potatoes instead of frozen cubes?
Yes, peel and dice fresh sweet potatoes into bite-sized cubes for even cooking in the slow cooker.
- → What curry paste works best in this dish?
Both red and yellow curry pastes are delicious. Use your preferred variety or combine both for extra depth.
- → How can I make this dish spicier?
Add a pinch of chili flakes, a bit more curry paste, or stir in diced fresh chilies for a spicy kick.
- → Can chickpeas be added for extra protein?
Absolutely! Stir in canned, drained chickpeas alongside the other ingredients for a heartier meal.
- → What should I serve with sweet potato curry?
Serve it over steamed white rice and top with chopped fresh cilantro or a squeeze of lime for extra freshness.
- → Can leftovers be refrigerated or frozen?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.