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–+ servings

Slow Cooker Peanut and Potato Curry

Catherine BarclayCatherine 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.
Print Recipe Pin Recipe
Course Main Course
Servings 6 servings

Equipment

  • 1 slow cooker

Ingredients
  

  • 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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