Slow cooker sweet potato and kale curry
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Slow cooker sweet potato and kale curry
Recipe by Anna Glover
This tasty veggie curry can made in the slow cooker, or in a regular oven if you don't have one
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
621Kcal
Fat
19gr
Saturates
15gr
Carbs
82gr
Sugars
15gr
Fibre
19gr
Protein
23gr
Salt
1.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 thumb-sized piece of ginger, peeled and grated
- 1-2 red chillies, deseeded and finely chopped (optional)
- 300g red lentils, rinsed
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 x 400g tin coconut milk
- 600ml hot vegetable stock or water - use gluten-free if required
- 1 bay leaf
- 1 x 750g pack sweet potatoes, peeled and chopped into 5cm cubes
- 150g kale, chopped
Step by step
How to oven cook
Cook for 2 hours, then for a further 20 minutes after adding the kale.
- Add all the ingredients, except the kale, to the slow cooker pot and cook for 4-5 hours on low until the lentils have broken down and the sweet potatoes are tender. Add a splash of water, if you need to, during cooking.
- Season well, stir through the kale and cook for another 15-30 minutes, until wilted.
