Slow Cooker Sweet Potato Curry (Printable Version)

Creamy sweet potato curry with coconut milk and spinach, slow-cooked for a hearty and flavorful vegetarian dinner.

# Ingredients:

01 - 20 oz frozen sweet potato cubes

02 - 1 cup frozen cut spinach

03 - 1/2 cup thinly sliced onion

04 - 3 tablespoons red or yellow curry paste

05 - 14 oz canned coconut milk

06 - 1/2 cup vegetable broth

07 - 1/2 teaspoon ground ginger

08 - 1/2 teaspoon salt

09 - 2 tablespoons lime juice

01 - Add all ingredients except lime juice to the slow cooker.

02 - Stir the ingredients to combine, then cover and cook on high for 2-3 hours or low for 4-6 hours.

03 - Once cooked, add lime juice and stir to combine.

04 - Serve over steamed white rice topped with fresh cilantro or as desired.

01 - Use frozen cubed sweet potatoes and spinach for quick preparation.

02 - You can use either red or yellow curry paste or combine both for a more complex flavor.

03 - Optionally, add canned chickpeas for extra protein. Be sure to drain the liquid first.