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Slow Cooker Sweet Potato & Butternut Squash Curry

You can find this slow cooker sweet potato, butternut squash and spinach curry recipe on page 73 of The Ultimate Slow Cooker Cookbook. And this is such a perfect meat free recipe that the whole family will enjoy. But all you need to do is pop your ingredients into the slow cooker and let the flavours do all the hard work for you! Then serve your slow cooker potato curry with basmati rice and tasty naan bread to soak up the incredible spicy sauce. But this is such a delicious, warming curry for the colder months. So the dish is packed with fragrant turmeric, cumin and garam masala for a punch of flavour. Not only is it simple and tasty but it is healthy too!

Prep

4m

Cook

4h

Total

4h 4m

Shop

The Ultimate Slow Cooker Cookbook by Clare Andrews

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

First put the peeled and cubed sweet potato and butternut squash into your slow cooker.

Step 2

Then add the sliced onion, grated garlic and ginger, the spices, coconut milk, tinned tomatoes and vegetable stock and stir together well.

Step 3

And cook for 3 to 4 hours on low.

Step 4

Then add the spinach, give it another good stir, and cook for a further hour still on low.

Step 5

Finally season to taste and serve your slow cooker potato curry scattered with coriander, alongside basmati rice, warm naan breads and a dollop of mango chutney.

For

4

M

I

2

Sweet potatoes, peeled and cut into cubes

1/2

Butternut squash, peeled, deseeded and cut into cubes

1

Onion, peeled and sliced

2

Cloves of garlic, peeled and grated

1

thumb-sized piece

Fresh ginger, peeled and grated

1

tspn

Ground turmeric

1

tspn

Ground cumin

1

tspn

Garam masala

1

400ml tin

Coconut milk

1

400g tin

Chopped tomatoes

200

ml

Vegetable stock

2

nuggets

Frozen spinach

1

handful

Fresh spinach

Sea salt

Freshly ground black pepper

To serve:

1

handful

Fresh coriander leaves

Basmati rice

4

Naan breads

Mango chutney

+ Add all to shopping list

Per Serving

Calories

1026kcal

Fat

34g

Carbs

161g

Protein

20g

Comments

Cancel

homepage-image

Slow Cooker Sweet Potato & Butternut Squash Curry

You can find this slow cooker sweet potato, butternut squash and spinach curry recipe on page 73 of The Ultimate Slow Cooker Cookbook. And this is such a perfect meat free recipe that the whole family will enjoy. But all you need to do is pop your ingredients into the slow cooker and let the flavours do all the hard work for you! Then serve your slow cooker potato curry with basmati rice and tasty naan bread to soak up the incredible spicy sauce. But this is such a delicious, warming curry for the colder months. So the dish is packed with fragrant turmeric, cumin and garam masala for a punch of flavour. Not only is it simple and tasty but it is healthy too!

Prep

4m

Cook

4h

Total

4h 4m

Shop

The Ultimate Slow Cooker Cookbook by Clare Andrews

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

First put the peeled and cubed sweet potato and butternut squash into your slow cooker.

Step 2

Then add the sliced onion, grated garlic and ginger, the spices, coconut milk, tinned tomatoes and vegetable stock and stir together well.

Step 3

And cook for 3 to 4 hours on low.

Step 4

Then add the spinach, give it another good stir, and cook for a further hour still on low.

Step 5

Finally season to taste and serve your slow cooker potato curry scattered with coriander, alongside basmati rice, warm naan breads and a dollop of mango chutney.

For

4

M

I

2

Sweet potatoes, peeled and cut into cubes

1/2

Butternut squash, peeled, deseeded and cut into cubes

1

Onion, peeled and sliced

2

Cloves of garlic, peeled and grated

1

thumb-sized piece

Fresh ginger, peeled and grated

1

tspn

Ground turmeric

1

tspn

Ground cumin

1

tspn

Garam masala

1

400ml tin

Coconut milk

1

400g tin

Chopped tomatoes

200

ml

Vegetable stock

2

nuggets

Frozen spinach

1

handful

Fresh spinach

Sea salt

Freshly ground black pepper

To serve:

1

handful

Fresh coriander leaves

Basmati rice

4

Naan breads

Mango chutney

+ Add all to shopping list

Per Serving

Calories

1026kcal

Fat

34g

Carbs

161g

Protein

20g

Comments

Cancel