By Clare Andrews
Slow Cooker Potato Curry
4 steps
Prep:5minCook:4h
So this 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!
Updated at: Wed, 05 Mar 2025 10:24:56 GMT
Nutrition balance score
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Ingredients
4 servings
2sweet potatoes
peeled and cut into cubes
0.5butternut squash
peeled, deseeded and cut into cubes
1onion
peeled and sliced
2 clovesgarlic
peeled and grated
fresh ginger
thumb-sized, peeled and grated
1 teaspoonground turmeric
1 teaspoonground cumin
garam masala
1 x 400mltin of coconut milk
1 x 400gtin of chopped tomatoes
200mlvegetable stock
2 nuggetsfrozen spinach
or a handful of fresh spinach
sea salt
freshly ground black pepper
fresh coriander leaves
basmati rice
4naan breads
mango chutney
Instructions
Step 1
So 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. Then add the spinach, give it another good stir, and cook for a further hour still on low.
Step 4
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.
View on airfryeruk.com
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