Slow cooker vegetable curry with sweet potatoes is just packed with flavour. It's easy to make, vegan, budget and perfect for cold weather. This delicious curry will soon become one of your go-to curry favourites!
Folks, a round of applause please for this slow cooker sweet potato and vegetable curry.
Why? Well it's my first time published slow cooker vegetable curry recipe since I acquired a slow cooker (crock pot) and it's such a simple recipe too.
I know you're just going to love it as much as my other half and I do!
All you need to do to make this sweet potato slow cooker curry is to prepare the vegetables the night before and then leave them to marinate in the coconut milk overnight.
The next day you'll just need to cook it on low power for 4 - 5 hours, stir in the peas and serve. That really is it. It's perfect for a busy weeknight.
I've got my colleague at work to thank for donating her slow cooker to me, thanks Theresa! 🙂
Yes I could have gone out and easily bought one a long time ago but I didn't really see the point.
I've been so used to doing everything in my beloved red casserole pot in the oven, when it comes to slow cooking.
However, now I see what all the slow cooker fuss is about and I love it!
The slow cooker sits on my worktop bubbling away at weekends slowly tenderising tougher cuts of meat for curry dishes and /or making delicious home made stock for my soups.
Yes, I know there's so many other things you can do with a slow cooker but all in good time, I've only just started experimenting.
I just hope that Theresa doesn't now ask for the slow cooker back when she sees this tasty sweet potato and vegetable curry! 😆
You could serve this sweet potato curry in a slow cooker with rice. Or with some more steamed vegetables like kale.
Or as this recipe is such a time saver, whilst its cooking away you could be making your own home made naan bread.
At just 241 calories per serving, this slow cooker sweet potato and vegetable curry is the ultimate healthy veggie curry for helping us all to get right back in shape after all the recent Christmas indulgences.
There's a lot of flavour to this curry. You'll definitely want to add it to your list of easy recipes!
Jump to:
Ingredients
- Light Coconut Milk
- Mild Curry Powder
- Vegetable Stock
- Red Chilli
- Ginger
- Sweet Potatoes
- Red Pepper
- Courgette (Zucchini)
- Frozen Peas
- Salt & Pepper
- Fresh Coriander (Fresh Cilantro)
See recipe card for quantities.
Substitutions
- Light Coconut Milk - you could use full fat coconut milk but it will alter the Nutrition Label.
- Mild Curry Powder - you could use a curry paste of your choice instead.
- Vegetable Stock - as this is also a vegan curry I use vegetable stock but otherwise you could use chicken stock.
- Red Chilli - the chilli is optional if you want a less spicy curry. You could use red pepper flakes too.
- Ginger - you could also use ginger paste.
- Sweet Potatoes - you could use white potatoes instead. Cut them into small cubes.
- Red Pepper - any bell peppers of your choice could work.
- Courgette - spinach could be stirred into the recipe near the end of cooking if you don't want to use courgettes.
- Frozen Peas - you could use some hearty chickpeas instead.
- Salt & Pepper - freshly grated sea salt and black peppercorns are best for flavour.
- Fresh Coriander (Fresh Cilantro) - optional
Why This Vegetarian Curry Is Good For You
Just one portion of this amazing curry will provide you with :-
- 37% of your daily dietary fibre recommendation.
- 82% of your vitamin A and 118% of your vitamin C requirements.
- Sweet potatoes provide iron, calcium, selenium which are all essential and valuable nutrients for our overall health.
- Red peppers have been linked to reducing ‘bad’ cholesterol, controlling diabetes and bringing relief from pain.
- Courgettes/Zucchini can help improve digestion and are a good source of the mineral potassium.
Plus you know that eating a diet rich in vegetables may also reduce the risks of stroke, cancer and heart diseases too? Let's hear it for the veggies!
FAQ'S
What Vegetables Can I Use In A Slow Cooker Curry?
Why not try other vegetables of your own choice in this sweet potato curry? It makes an excellent healthy meal.
Just bear in mind that delicate vegetables like asparagus, spinach or peas do not require too long or will overcook in a slow cooker.
But this recipe is also a great way for using up any vegetables you may have left over from other recipes.
Can I Freeze Home Made Vegetable Curry?
Yes. Just make sure it has cooled completely before portioning it up into individual containers and then popping in the freezer.
How To Store Slow Cooker Curry?
Once cooled store it in an airtight container in the fridge for 2-3 days.
How Do I Re-heat Slow-Cooker Vegetable Curry?
Make sure your vegetable curry has thoroughly defrosted first. Then re-heat your curry in the microwave for approximately 3 minutes. Stirring in between each minute. Or re-heat on your stovetop stirring frequently.
Equipment
For this Slow Cooker Potato and Vegetable Curry you may need....
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
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This is the slow cooker I use. As you can see it's relatively inexpensive and its perfect for meals of up to 4 people!
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Other Popular Slow Cooker Recipes For You To Try
- Slow cooker beef curry is absolutely packed full of flavour. It’s an easy healthy recipe that makes the meat so tender it will melt in your mouth!
- Healthy slow cooker turkey chilli is a delicious lightly spiced and easy version of the Mexican classic recipe. This tasty dish is one all the family will love!
- Slow cooker budget bean burritos are the perfect recipe for feeding the family and letting you get on with other things in the meantime!
- Slow cooker lamb curry. This is an easy to make and delicious lightly spiced curry. Made with store cupboard spices and minimum ingredients it will soon become a family favourite!
Slow Cooker Vegetable Curry With Sweet Potatoes Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Ingredients
- 400 ml can light coconut milk
- 1 tablespoon mild curry powder
- 1 vegetable stock cube crumbled
- 1 red chilli deseeded and sliced
- 1 thumb sized piece of ginger finely chopped
- 2 medium sized sweet potatoes peeled and chopped
- 1 red pepper deseeded and sliced
- 1 medium sized courgette chopped into small chunks
- 150 g frozen peas
- Freshly ground salt and pepper
- 2 tablespoon coriander freshly chopped
Instructions
- Place all of the ingredients except the frozen peas and coriander into your slow cooker dish, stir well, cover and place in the fridge ideally overnight or for at least 6 hours.
- Once marinated cook on low for 4 – 5 hours until the vegetables are cooked to your liking.
- Switch off power and then stir in the frozen peas and leave to sit for 10 – 15 minutes until the peas are heated through.
- Season to taste and serve with the coriander scattered over.
Nutrition
Nutrition Label
Rate The Recipe
If you’ve made this slow cooker vegetable curry, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
David @ Spiced
Hooray for the slow cooker! Like you, I drug my feet for years on the slow cooker. I figured I've got some nice cast iron pots and they were working well. But the slow cooker just takes things to a whole new level of easy! And you could even have that thing going while you're at work...so you walk into dinner already made for you. 🙂 Speaking of dinner, I could go for a bowl of this curry right about now. It's a cold, rainy day (hey, at least it's not snowing) here, and a bowl of sweet potato and veggie curry sounds like just the thing I need!
neil@neilshealthymeals.com
David, I'm glad that I'm not the only one who was so in love with their pots and pans that they refused to consider trying out a slow cooker! LOL
But seriously, yes you're right it really does take things to a whole new level. I'm not quite at the stage where I have the confidence to leave it on for the 12 hours I'm away at work but I'll get there. I might buy a timer switch that maybe switches it on a bit later.
Glad you like the recipe. I'm sending virtual bowls of it your way right now! 😉
Rebecca @ Strength and Sunshine
YES! Slow cookers, curry, potatoes, ah, the goods things have aligned!
neil@neilshealthymeals.com
Total Vegan too Rebecca! Thought you would like it! 😀
Agness of Run Agness Run
This vegetable curry seems like an ultimate lunch recipe, Neil! This dish combines some of my favourite healthy ingredients!
neil@neilshealthymeals.com
Hi Agness, I'm really glad you like this and it has some of your favourite healthy ingredients in it! It certainly would make an amazing lunch! 🙂
Ashika | Gardening Foodie
I have been seeing so many recipes recently which use a slow cooker, and it really sounds like a great appliance to have. I love how easy and effortless it is to use and your recipe sounds amazing Neil. I love curries and this sweet potato and vegetable curry is such a great combination of flavours. Definitely going to be looking out for this amazing appliance.
neil@neilshealthymeals.com
Thanks Ashika, I'm definitely converted now that I have my slow cooker! 😀