Prep your veggies and let the slow cooker do the work with our filling sweet potato curry
Prep:20 mins
Serves 6
4 tbsp olive oil2 large onions, halved and sliced3 garlic cloves, crushedthumb-sized piece root ginger, peeled1 tsp paprika½ tsp cayenne2 red chillies, deseeded and sliced2 red peppers, deseeded and sliced250g red cabbage, shredded1kg sweet potatoes, peeled and chopped into chunks300g passata400ml coconut milk2 tbsp peanut butter
STEP 1Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.STEP 2Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.STEP 3Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.STEP 4Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.STEP 5Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.
