Looking for a creamy flavorful and filling dish that will be the dinner of your dreams? Look no further than this Sweet Potato Curry! It’s nutritious and hearty enough that even the meat eaters will love it.
What is curry?
Curry is a traditional Indian dish that’s seasoned with spices such as turmeric, cumin, and curry paste or powder. Some cooks even add ginger to it. Fresh or dried chilies are also added to the mix to give it some heat.
Both curry paste and powder give a curry it’s distinctive flavor. They come from the leaves of the curry tree and come in three colors: red, yellow, and green. Curry paste is a wet ingredient that gets broken down during cook time to. Curry powder is a dry ingredient that needs oil and water when you add it to the dish. (This recipe uses curry paste.)
Is Sweet Potato Curry healthy? Yes, it’s very healthy! Sweet potatoes are FULL of antioxidants and fiber which help your immune and digestive systems function at their best. Ginger supports healthy digestion, as well. And, coconut milk supports a healthy cardiovascular system, weight loss, and balances your electrolytes. Sweet Potato Curry is a great choice for those who are health-conscious.
Do I have to use frozen veggies? No, you don’t have to. Fresh works just fine. However, frozen sweet potatoes and spinach will save you LOTS of time. And, the nutrient differences are negligible since both are frozen very soon after their harvested.
How can I add protein to my curry? Simply add a can of chickpeas to your Sweet Potato Curry to make it more filling. Just make sure you drain the chickpeas first!
Does it matter which color of curry paste I use? No, that’s up to you! I love either red or yellow curry paste in this recipe. You could even use a combination of the two if you’d like–mix things up a little.
How do I serve Sweet Potato Curry? Traditionally, curry is served with rice. If you have an Instant Pot, try my rice recipes: Instant Pot Brown Rice, Instant Pot Jasmine Rice, and Instant Pot Basmati Rice. You may also choose to serve Sweet Potato Curry with some flatbread or other type of bread.
Slow Cooker Sweet Potato Curry
- 20 oz frozen sweet potato cubes
- 1 cup frozen cut spinach
- 1/2 cup thin sliced onion
- 3 tablespoons curry paste red or yellow
- 14 oz canned coconut milk
- 1/2 cup vegetable broth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 tablespoons lime juice
- Add all ingredients except lime juice to slow cooker
- Stir to combine
- Cover and cook on high for 2-3 hours or low for 4-6
- Add lime juice and stir to combine
- Serve over steamed white rice topped with fresh cilantro or as desired
Use frozen cubed sweet potatoes and spinach for quick prep
Use red or yellow curry paste or a combination of the two
Add canned chickpeas, if desired. Drain liquid first!