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Slow Cooker Sweet Potato, Butternut Squash and Spinach Curry

by Clare Andrews from The Ultimate Slow Cooker Cookbook

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.

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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.

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