A delicious Bored of Lunch slow cooker Sweet Potato Curry with chickpea, spinach, coconut milk, curry powder, and sweet potato.

To cook Sweet Potato Curry in your slow cooker or crockpot, combine all ingredients except chickpeas and cook on low for 4-5 hours. Add chickpeas, and cook for another hour.

Enjoy this wholesome curry that blends simple ingredients into a special dish, ideal for relaxing evenings at home.

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Is It Necessary To Peel The Sweet Potatoes?

Peeling the sweet potatoes is recommended to ensure a smoother texture in the curry. However, if you prefer a more rustic feel, you can thoroughly wash and scrub the skins instead. This adds a bit more fiber to the dish.

Slow Cooker Sweet Potato Curry Ingredients

• 400g tin of chopped tomatoes
• 400ml tin of reduced-fat coconut milk
• 1 tsp vegetable bouillon powder
• 1 tbsp mango chutney
• 1 tbsp curry powder
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tsp honey
• 4 garlic cloves, crushed
• 3 large sweet potatoes, peeled and cut into small chunks
• 1 onion, thinly sliced
• 1 handful of spinach leaves
• 1 tsp peanut butter
• A handful of fresh coriander, chopped, plus extra for garnish
• 400g tin of chickpeas, rinsed and drained
• Salt and pepper, to taste

How To Make Slow Cooker Sweet Potato Curry

1. Prepare the vegetables: Peel and chop the sweet potatoes into small, even pieces to ensure they cook thoroughly. Slice the onion thinly.
2. Combine base ingredients: In the slow cooker, add the chopped tomatoes, coconut milk, vegetable bouillon powder, mango chutney, curry powder, ground cumin, garam masala, honey, and crushed garlic cloves. Mix these together to form the curry base.
3. Add vegetables and seasoning: To the slow cooker, add the prepared sweet potatoes, sliced onion, and a handful of spinach. Stir well to ensure the vegetables are evenly coated with the curry base. Season with salt and pepper to taste.
4. Cook: Cover the slow cooker and set it to cook on high for 2 hours or on low for 4–5 hours, depending on your schedule. This slow cooking process allows the flavors to meld beautifully.
5. Incorporate chickpeas: Once the initial cooking time is up, stir in the chickpeas and continue cooking for an additional hour on high to heat the chickpeas through without losing their texture. If preferred for convenience, chickpeas can be added with the other ingredients at the start, though they may become softer.
6. Final touches: Just before serving, stir in a teaspoon of peanut butter for a creamy texture and additional depth of flavor. Garnish with freshly chopped coriander.
7. Serve: Enjoy this hearty and flavorful curry on its own or accompanied by rice or naan bread.

Recipe Tips

• Check sweet potatoes: Ensure the sweet potatoes are cut into small, even chunks to promote uniform cooking and prevent some pieces from becoming mushy while others remain firm.
• Use fresh spices: For the best flavor, use fresh or recently purchased spices. Spices lose their potency over time, so fresh spices will give your curry a vibrant, robust taste.
• Adjust heat levels: If you prefer a spicier curry, consider adding a chopped chili pepper or extra curry powder when you add the vegetables to the slow cooker.
• Stir occasionally: If you’re around while the curry cooks, give it a stir once or twice during the cooking process. This helps the ingredients cook evenly and integrate their flavors more thoroughly.

How Can I Thicken The Curry If It’s Too Runny?

If your curry is too runny, you can thicken it by adding a cornstarch slurry (a mixture of cornstarch and water) or by mashing some of the sweet potatoes directly in the pot. Simmer for an additional 10-15 minutes to achieve the desired consistency.

Recipe Variations

• Add protein: To make this a heartier meal, you can add cubed chicken or beef at the beginning of the cooking time. Make sure the meat is submerged in the liquid to cook thoroughly.
• Swap spinach for kale: For a different nutrient profile and a heartier texture, replace the spinach with kale. Add the kale during the last 30 minutes of cooking to maintain its texture.
• Change the legumes: Instead of chickpeas, try using lentils or black beans. These will cook well within the allotted time and add a different texture and flavor to the curry.
• Include more vegetables: Enhance the nutritional value by adding carrots or bell peppers. Cut them into bite-sized pieces and add them with the sweet potatoes for a varied veggie mix.

What To Serve With Sweet Potato Curry

Serve your Sweet Potato Curry with sides like coconut-infused jasmine rice, cucumber raita, garlic naan, sautéed green beans, and mango salad.

You can also pair it with roasted cauliflower, a quinoa pilaf, or a simple spinach salad.

How To Store Leftover Sweet Potato Curry

In The Fridge:

Place the cooled Sweet Potato Curry in an airtight container. I prefer to use glass containers as they keep flavors intact.

Store it in the fridge for up to 5 days. Ensure the lid is tightly sealed to maintain freshness and prevent any fridge odors from seeping in.

In The Freezer:

Sweet Potato Curry can be frozen, making it a great make-ahead meal. To freeze, cool the curry completely and transfer it to a freezer-safe container.

I recommend using airtight containers or freezer bags. It can be stored for up to 3 months. Thaw in the fridge overnight when ready to use.

How To Reheat Leftover Sweet Potato Curry

Reheat your leftover Sweet Potato Curry by placing it in a saucepan over medium heat. Stir occasionally until heated through, which usually takes about 10 minutes.

For a quick alternative, microwave it in a covered dish, stirring every minute to ensure even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Curried Sausages
• Slow Cooker Chinese Chicken Curry
• Slow Cooker Keema Curry