This easy Slow Cooker Sweet Potato, Butternut Squash & Spinach Curry is a delicious, nutritious meal that’s full of creamy coconut flavor. With simple ingredients like sweet potatoes, squash, and fresh spinach, it’s a perfect vegetarian dish that’s both hearty and satisfying. Customize with your favorite spices and serve with rice and naan!

Recipe Ingredients

• 2 sweet potatoes, peeled and cut into cubes
• ½ butternut squash peeled, deseeded, and cut into cubes
• 1 onion, sliced
• 2 cloves garlic, grated
• A thumb-sized piece of fresh ginger, peeled and grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 x 400ml (14oz) tin coconut milk
• 1 x 400g (14oz) tin chopped tomatoes
• 200ml (¾ cup + 1 tbsp) vegetable stock
• 2 nuggets of frozen spinach or a handful of fresh spinach
• Sea salt and freshly ground black pepper

To Serve

• Handful of fresh coriander leaves
• Basmati rice
• 4 naan breads
• Mango chutney

How To Make Slow Cooker Sweet Potato, Butternut Squash & Spinach Curry

1. Prepare the base: Add the cubed sweet potato and butternut squash to the slow cooker. Stir in the onion, garlic, ginger, spices, coconut milk, chopped tomatoes, and vegetable stock.
2. Slow cook: Cover and cook on low for 3–4 hours until the vegetables are tender.
3. Add the spinach: Stir in the spinach and cook for a further hour.
4. Season and serve: Adjust seasoning with salt and pepper. Garnish with fresh coriander and serve with basmati rice, warm naan breads, and mango chutney.

Recipe Tips

• Cut the vegetables into even cubes: This ensures they cook at the same rate, giving you tender, perfectly cooked vegetables in every bite.
• Stir well before cooking: Mixing all the ingredients thoroughly helps the spices and coconut milk coat the vegetables, creating a richer flavor.
• Add spinach at the end: Spinach cooks quickly, so add it in the last hour to keep its vibrant color and nutrients.
• Adjust the spice level: Taste the curry towards the end and add more cumin, turmeric, or garam masala if you prefer a stronger flavor.
• Don’t skip the coriander garnish: Fresh coriander adds a burst of freshness and flavor that brightens the dish.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Sweet Javanese Beef Curry
• Slow Cooker Stuffed Sweet Potatoes
• Slow Cooker Sticky Pork Sliders With Fresh Slaw

Slow Cooker Sweet Potato, Butternut Squash & Spinach Curry

Recipe by Shili MohamedCourse: , DinnerCuisine: , IndianDifficulty: , Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

332.75

kcal

This easy Slow Cooker Sweet Potato, Butternut Squash & Spinach Curry is a delicious, nutritious meal that’s full of creamy coconut flavor. With simple ingredients like sweet potatoes, squash, and fresh spinach, it’s a perfect vegetarian dish that’s both hearty and satisfying. Customize with your favorite spices and serve with rice and naan!

Ingredients

• 2 sweet potatoes, peeled and cut into cubes

• ½ butternut squash peeled, deseeded, and cut into cubes

• 1 onion, sliced

• 2 cloves garlic, grated

• A thumb-sized piece of fresh ginger, peeled and grated

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 x 400ml (14oz) tin coconut milk

• 1 x 400g (14oz) tin chopped tomatoes

• 200ml (¾ cup + 1 tbsp) vegetable stock

• 2 nuggets of frozen spinach or a handful of fresh spinach

• Sea salt and freshly ground black pepper

• To Serve

• Handful of fresh coriander leaves

• Basmati rice

• 4 naan breads

• Mango chutney

Directions

• Prepare the base: Add the cubed sweet potato and butternut squash to the slow cooker. Stir in the onion, garlic, ginger, spices, coconut milk, chopped tomatoes, and vegetable stock.
• Slow cook: Cover and cook on low for 3–4 hours until the vegetables are tender.
• Add the spinach: Stir in the spinach and cook for a further hour.
• Season and serve: Adjust seasoning with salt and pepper. Garnish with fresh coriander and serve with basmati rice, warm naan breads, and mango chutney.