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.
2 Sweet potatoes
1/2 Butternut squash
Step 2
Then add the sliced onion, grated garlic and ginger, the spices, coconut milk, tinned tomatoes and vegetable stock and stir together well.
1 Onion
2 Cloves of garlic
1 thumb-sized piece Fresh ginger
1 tsp Ground turmeric
1 tsp Ground cumin
1 tsp Garam masala
1 400ml tin Coconut milk
1 400g tin Chopped tomatoes
200 ml Vegetable stock
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.
2 nuggets Frozen spinach
1 handful Fresh spinach
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.
Sea salt
Freshly ground black pepper
1 handful Fresh coriander leaves
Basmati rice
4 Naan breads
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
tsp
Ground turmeric
1
tsp
Ground cumin
1
tsp
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
Per Serving
Calories
1026kcal
Fat
34g
Carbs
161g
Protein
20g
Only visible to you
Made it?
Cancel
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.
2 Sweet potatoes
1/2 Butternut squash
Step 2
Then add the sliced onion, grated garlic and ginger, the spices, coconut milk, tinned tomatoes and vegetable stock and stir together well.
1 Onion
2 Cloves of garlic
1 thumb-sized piece Fresh ginger
1 tsp Ground turmeric
1 tsp Ground cumin
1 tsp Garam masala
1 400ml tin Coconut milk
1 400g tin Chopped tomatoes
200 ml Vegetable stock
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.
2 nuggets Frozen spinach
1 handful Fresh spinach
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.
Sea salt
Freshly ground black pepper
1 handful Fresh coriander leaves
Basmati rice
4 Naan breads
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
tsp
Ground turmeric
1
tsp
Ground cumin
1
tsp
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
Per Serving
Calories
1026kcal
Fat
34g
Carbs
161g
Protein
20g
Only visible to you
Made it?
Cancel
