Slow Cooker Sweet Potato Curry (Printable Version)
Creamy coconut curry with tender sweet potatoes and spinach, simmered to perfection in your slow cooker for an effortless meal.
# Ingredients:
→ Main Ingredients
01 -
570g frozen sweet potato cubes
02 -
250g frozen cut spinach
03 -
1/2 cup thinly sliced onion
04 -
3 tablespoons red or yellow curry paste
05 -
400ml canned coconut milk
06 -
120ml vegetable broth
07 -
1/2 teaspoon ground ginger
08 -
1/2 teaspoon salt
09 -
2 tablespoons lime juice
# Steps:
01 -
Add all ingredients except lime juice to the slow cooker and stir to combine thoroughly.
02 -
Cover and cook on high for 2-3 hours or on low for 4-6 hours until sweet potatoes are tender.
03 -
Stir in lime juice just before serving to brighten the flavors.
04 -
Ladle over steamed white rice and garnish with fresh cilantro if desired.
# Notes:
01 -
Use frozen cubed sweet potatoes and spinach for quick preparation
02 -
Red or yellow curry paste both work well, or try a combination for unique flavor
03 -
Add drained canned chickpeas for extra protein if desired