Slow Cooker Sweet Potato, Butternut Squash and Spinach Curry
A delicious, warming curry for the colder months, this dish is packed with fragrant turmeric, cumin and garam masala for a punch of flavour.
Introduction
This is such a perfect mid-week recipe. All you need to do is pop your ingredients into the slow cooker and let the flavours do the hard work for you! Serve with basmati rice and tasty naan bread to soak up the incredible sauce.
Ingredients
| 2 | sweet potatoes, peeled and cut into cubes |
| ½ | butternut squash, peeled, deseeded and cut into cubes |
| 1 | onion, sliced |
| 2 cloves | garlic, grated |
| thumb-sized piece | of fresh ginger, peeled and grated |
| 1 tsp | ground turmeric |
| 1 tsp | ground cumin |
| 1 tsp | garam masala |
| 1 x 400ml tin | of coconut milk |
| 1 x 400g tin | of chopped tomatoes |
| 200ml | vegetable stock |
| 2 nuggets | frozen spinach or a handful of fresh spinach |
| sea salt and freshly ground black pepper | |
| To serve: | |
|---|---|
| a handful of | fresh coriander leaves |
| basmati rice | |
| 4 | naan breads |
| mango chutney |
Essential kit
You will need a slow cooker.
Method
COOK 4–5 hours on low.
Put the cubed sweet potato and butternut squash into your slow cooker. Add the onion, garlic, ginger, spices, coconut milk, tinned tomatoes and vegetable stock and stir well. Cook for 3–4 hours on low.
Add the spinach, stir, then cook for a further hour.
Season to taste and serve scattered with coriander, alongside basmati rice, warm naan breads and a dollop of mango chutney.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.