Slow Cooker Sweet Potato Curry

Its that time of year again when our slow cooker is on overdrive. I never really fancy using it much in the summer , but as soon as the thermometer hits zero degrees, the trusty crockpot is dusted off and filled a good few times a week.

This recipe i originally found on Deliciously Ellas website. She's a wonderful foodie/blogger in London, who's made an empire of getting good food vibes spread across the globe.. Check out her website Deliciously Ella and her latest business venture here The Mae Deli (I wish I lived in London to sample some of the goodies they create there)

This is my slightly adapted version which goes into the slow cooker in the morning and is ready when you come home from work. Ta Da!
There is nothing like opening the front door after a long day and the smell of curry hits you on the nose, making you feel like Jamie Oliver is in your kitchen ready to pour you a glass of Shiraz while he serves up a steaming plate of yummy goodness. ......And back in the room Rachael! Ahem. Regardless, its so effortless and makes the winter nights a little more bearable.

Ingredients:-

• 1 can of chopped tomatoes (796ml or 2no 400ml cans)
• 1 can of chick peas (400g) drained
• 2 medium sweet potatoes chopped into inch pieces
• 1 Aubergine (aka Eggplant)
• 1 small can of tomato puree
• 1/4 cup Kombucha Vinegar / apple cider vinegar
• 2 level Tbs ground turmeric
• 1 1/2 tbs ground cumin
• 4 cloves of garlic chopped finely
• 2 cups of chopped kale or spinach
• 1 cup of green olives (de stoned)
• chilli flakes
• salt and pepper
• 1 can coconut milk

Alternatives - Leave out the aubergine. Add in frozen peas or parsnips (bumping up the sweetness). Olives aren't everyones cup of tea (my kids love them). Just leave them out, no biggie. You could also add in 2 breasts of chicken and leave out the chick peas. Swapping protein for protein.  Lots of variations on this one. Do what suits your family. I personally don't think you can go wrong with swapping veggies and proteins.

Put all of the above ingredients, except the coconut milk, in the slow cooker. (add the chilli flakes to your personal preference. A pinch is enough to give it a little heat) Give it a good stir around to incorporate all the flavours. Set the slow cooker to low for 6-8 hrs. Before serving, add the coconut milk and heat through.(around 5mins)
Garnish with a dollop of coconut yoghurt (or normal if your not dairy free), or just add a sprinkling of chilli flakes.
Serve up with brown rice, quinoa or get in and scoop it up with a whole wheat naan bread. 


This is perfect on its own, but for kiddos they need a little added grain in there, the naan bread being the easiest, quickest option.


If you choose to add organic into your meal, please choose the sweet potatoes. Potatoes are always on the 'Dirty Dozen list', partly due to the way they are harvested with chemicals.  Try and keep it clean!


(side note.............Walmart Canada has 2lb bags of Organic Sweet Potatoes on for 97c! Now I'm not the biggest Walmart fan, but if it means I can feed my family 'cleaner food' and it doesn't cost me the earth, then I'll be shopping there. Out of season of course)