Slow cooker sweet potato curry

Sweet potatoes can be a tough sell in my house, as I'm the only one who really loves them. (I don't understand...who doesn't crave sweet potato fries with curry sauce, which was a specialty at a few restaurants near our log house in Rhode Island?) However, I don't give up easily, and when I came across a recipe for sweet potato curry, made in the slow cooker, I knew might be a hit with at least one of my resident sweet potato skeptics.

I was right. The dish has just enough heat to balance out the sweet. It will keep for two days in the refrigerator, and any leftovers also can be turned into soup with a quick zap from an immersion blender (or potato masher). Nothing could be easier. You'll want to keep this dish in mind when you're serving an Indian buffet, or a simple roast chicken.

Slow cooker sweet potato curry {vegan}

From the pantry, you'll need: onion, garlic, turmeric, coconut milk, soy sauce, lemon, brown rice.

Adapted from 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes. Serves 4. 

Ingredients

1 onion, diced
3 cloves garlic, minced
2 long green chile peppers, minced (I keep the seeds in, for some heat; remove the seeds for a milder curry)
1 tsp ground turmeric
1 tsp ginger pureé
1 cup coconut milk
1 Tbsp soy sauce
Juice of half a lemon
1-1/2 lb sweet potatoes, peeled and cut into 3/4-inch cubes
1 cup boiling water
1/4 cup chopped fresh cilantro
Cooked brown rice, for serving

Directions

In a 4-quart slow cooker, combine onion, garlic, chile peppers, turmeric, ginger, coconut milk, soy sauce, and lemon juice. Top with cubed sweet potatoes, and pour 1 cup boiling water over everything.

Cover and cook on HIGH for 2-1/2 hours, until the potatoes are tender when pierced with a knife.

Stir in cilantro, and serve hot, over cooked brown rice.

[Printer-friendly recipe.]

More vegetable curry side dishes:
Curried green tomatoes, from The Perfect Pantry
Curried apple and pecan broccoli slaw, from The Perfect Pantry
Cashew curry, from 101 Cookbooks
Japanese vegetable curry, from Weelicious

Slow cooker sweet potato curry {vegan}

From the pantry, you'll need: onion, garlic, turmeric, coconut milk, soy sauce, lemon, brown rice.

Adapted from 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes. Serves 4. 

Ingredients

1 onion, diced
3 cloves garlic, minced
2 long green chile peppers, minced (I keep the seeds in, for some heat; remove the seeds for a milder curry)
1 tsp ground turmeric
1 tsp ginger pureé
1 cup coconut milk
1 Tbsp soy sauce
Juice of half a lemon
1-1/2 lb sweet potatoes, peeled and cut into 3/4-inch cubes
1 cup boiling water
1/4 cup chopped fresh cilantro
Cooked brown rice, for serving

Directions

In a 4-quart slow cooker, combine onion, garlic, chile peppers, turmeric, ginger, coconut milk, soy sauce, and lemon juice. Top with cubed sweet potatoes, and pour 1 cup boiling water over everything.

Cover and cook on HIGH for 2-1/2 hours, until the potatoes are tender when pierced with a knife.

Stir in cilantro, and serve hot, over cooked brown rice.

[Printer-friendly recipe.]

More vegetable curry side dishes:
Curried green tomatoes, from The Perfect Pantry
Curried apple and pecan broccoli slaw, from The Perfect Pantry
Cashew curry, from 101 Cookbooks
Japanese vegetable curry, from Weelicious

Comments

Oh yes, please. I love sweet potatoes and I love all these flavors so I know I'd be happy with this.

Love the simplicity of this recipe and the great flavors. I assumed there would be curry powder in the recipe but it looks like all the other spices will be quite enough! I just bought a big bag of sweet potatoes so I'll be giving it a try. :)

MMM -- if I make it now I can have it with lunch!

Kalyn, this is such an easy dish -- maybe it would be good in the casserole crock?

Janice, it really takes all the components of a curry and brings them together. Hope you like it!

Susan, can I join you???

MMM -- if I make it now I can have it with lunch!
(Later, after lunch)
Yes, that was really good. I made it on the stove, sweet potatoes and eggplant, and one of my precious New Mexico green chiles. A filling lunch with some dal and rice from the fridge.

Susan, I love the addition of eggplant!