Prep 30 mins

Cook 6 hrs

Serves 6

Difficulty 3

Sweet potato curry

Sweet potato curry

Prep 30 mins

Cook 6 hrs

Serves 6

Difficulty 3

“You can easily double or triple this recipe and freeze portions for all those curry-in-a-hurry requirements down the track<” says Katrina Meynink. “It is nothing short of wondrous served with piping hot naan, some steamed rice and some quick-sautéed spinach. I even recommend blitzing the dregs, the leftover sauce and broken-down bits of pumpkin in a blender and enjoying it as a glorious soup.” This recipe requires a slow cooker.

2 tbsp coconut oil

1 red onion, finely chopped

1 tsp salt flakes

4 garlic cloves, crushed

2½ tbsp finely grated ginger

1 tbsp garam masala

2 tsp cumin seeds, toasted and ground

1 tsp panch phoran

2 tsp ground turmeric

½ tbsp coriander seeds, toasted and ground

½ tsp sweet smoked paprika

¼ tsp Kashmiri chilli powder

1 tsp ground cardamom

2 tbsp tomato paste (concentrated purée)

1 kg sweet potato, peeled and cut into large pieces

Drizzle of coconut cream, 1 tsp panch phoran, flash-fried in hot oil, coriander leaves, roughly torn, to serve


BROTH

400 g canned crushed tomatoes

250 ml (1 cup) pouring cream

500 ml (2 cups) vegetable stock

1. Set your slow cooker to the sauté function. Add the coconut oil and, once hot, add the onion and cook for 2–5 minutes, or until soft and fragrant. Add the salt and garlic and cook for another minute before adding the ginger and all the spices. Cook briefly, until the onion mixture is coated in the spices and becomes fragrant, about 1–2 minutes. Add the tomato paste and cook for 1 minute. (The mixture should take on a thicker consistency.)


2. Add the sweet potato and cook for another minute, stirring regularly so the pieces are coated in the onion and spice mixture. Next, add the broth ingredients, give everything a good stir to combine, then close the lid and cook for 6 hours on low.


3. Turn out into serving bowls, being gentle as the sweet potato will be soft, and drizzle with coconut cream. Top with the flash-fried panch phoran and coriander leaves to serve.

INGREDIENTS

METHOD

N O T E 

If you don’t have a slow cooker, alternatively, you can sauté ingredients in a casserole over medium-high heat and then cook covered in an oven at 90C.

This recipe has been extracted with permission as an extract from Slow Victories by Katrina Meynink, published by Hardie Grant Books, $35. It's available where all good books are sold. Photography ©Katrina Meynink, Kait Barker.