📋 Slow Cooker Vegetable Curry With Sweet Potatoes

This slow cooker sweet potato and vegetable curry 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!

Course Dinner

Cuisine Indian

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

Calories 241kcal

Author Neil

Equipment

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

Metric - US Customary

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