I honestly didn’t think I would enjoy cooking meals in my slow cooker but I’m obsessed. Another of our favorite dinners is Sweet Potato Curry, its so easy to make yet so filling and one of Daddy bears favorite lunches to have. As you may know, if you saw my Sausage Casserole recipe I am also loving quick and easy dinners now that our schedule has become busier. Let’s be honest anything that makes our lives easier is a win. Again I freeze this meal as only Daddy bear and I eat curry (Baby bear doesn’t like any curry) and it takes amazing once defrosted and cooked again. So here is how I make our Slow Cooker Sweet Potato Curry.
4 hours on High.
8 hours on Low.
- 1 Onion.
- 4 Sweet Potatoes.
- 2 Sweet Peppers.
- 3 Garlic Cloves.
- 1/2 Cup Vegetable Broth (2 Stock Cubes).
- 4tbsp Curry Powder.
- 1/2tsp Salt.
- 2tsp Basil.
Peel and chop the onion, peppers & potatoes into medium-sized cubes. Place them all into the slow cooker.
Mince the garlic cloves and add it to the vegetables in the slow cooker. Also, add the broth, salt, curry powder & basil.
Stir all the ingredients together in the slow cooker and put on to cook.
Once cooked, serve and enjoy. I usually serve with either white long grain rice or Cauliflower rice and Naan bread.
It can sometimes be a little runny so if you like a thicker curry simply add more of your curry powder in and stir through and it will thicken up.
To freeze I simply put any leftover slow cooker Sweet Potato Curry in a Tupperware box and once cooled place in the freezer. I usually get it out the morning we are going to have it for dinner then I place in the microwave for 4 minutes to reheat it and it tastes just as good as it did the first time.