This hearty Slow Cooker Peanut and Potato Curry is the ultimate comfort food, perfect for chilly nights when you crave a warming and nutritious meal. Bursting with vibrant vegetables including kumara (sweet potato), potatoes, brown onion, cabbage, carrot, red capsicum, and silver beet, this curry is slow-cooked to let all the flavours meld together beautifully. Protein-rich cannellini beans and brown lentils add heartiness, while a creamy blend of peanut butter, curry powder, cumin, chilli, and crushed tomatoes creates a luxurious, aromatic sauce. Served over wholesome brown rice, every savoury spoonful is both filling and nourishing.

Health Benefits of Major Ingredients:

• Kumara (Sweet Potato) & Potatoes: Excellent sources of fibre, complex carbohydrates, vitamins A and C, and potassium. They help support eye health, immune function, and provide sustained energy.
• Beans & Lentils (Cannellini Beans, Brown Lentils): Packed with plant-based protein and fibre, they promote digestive health, support muscle repair, and provide long-lasting satiety.
• Peanut Butter: Adds a creamy texture and is a good source of healthy fats, protein, vitamins, and minerals like magnesium, which supports heart and muscle health.
• Vegetables (Cabbage, Carrot, Red Capsicum, Silver Beet): Loaded with antioxidants, vitamins, and minerals, these veggies support immune function, provide anti-inflammatory benefits, and deliver essential nutrients for overall health.
• Brown Onion & Garlic: Renowned for their immune-boosting and anti-inflammatory compounds, they also add depth of flavour and may support heart health.
• Spices (Curry Powder, Cumin, Chilli): These spices not only bring warmth and complexity to the dish but also have antioxidant and anti-inflammatory properties, supporting metabolism and digestion.
• Crushed Tomatoes: Rich in vitamin C and lycopene, a powerful antioxidant that may benefit heart health and protect against certain cancers.
• Silver Beet (Swiss Chard): A leafy green high in vitamins K, A, and C, as well as magnesium and iron, which are important for bone health, immunity, and energy.

Altogether, this Slow Cooker Peanut and Potato Curry is a satisfying, one-pot vegan meal that’s as nourishing as it is delicious. Packed with plant-based protein, dietary fibre, healthy fats, and essential nutrients, it’s the perfect way to keep cosy and well-nourished throughout the colder months.

Slow Cooker Peanut and Potato Curry

Catherine Barclay

A warming, hearty curry packed with sweet potato, potatoes, beans, lentils, and fresh veggies, simmered in a rich, spiced peanut and tomato sauce. Served with brown rice, it’s the perfect nourishing winter meal, full of flavor and plant-based goodness.

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Course Main Course

Servings 6 servings

Equipment

• 1 slow cooker

Ingredients

  

1x2x3x

• 4 cloves garlic minced
• 1 lrg kumara (sweet potato) cubed
• 4 potatoes cubed
• 1 brown onion diced
• ½ green cabbage shredded
• 1 carrot diced
• 1 tsp curry powder
• ½ tsp cumin powder
• ½ tsp chilli powder
• 2 cups vegetable stock
• ⅓ cup no salt peanut butter
• 1 can crushed tomatoes
• 1 can cannellini beans drained
• 1 can brown lentils drained
• 1 red capsicum (bell pepper) diced
• 1 cup silverbeet (swiss chard) shredded

Instructions

 

For a slow cooker

• In your slow cooker, add all ingredients, cover and place on high for 4 hours or low for 8 hours.
• Serve with brown rice or with your choice of dark leafy greens.

For an instant pot

• Add all ingredients, cook on high pressure for 2 minutes and then do a quick release of the pressure.
• Serve with brown rice or with your choice of dark leafy greens.

Keyword casserole, plant-based, slow cooker, stew, vegan, wfpb

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