Slow Cooked Sweet Potato and Veggie Coconut Curry

Name: Thermomix recipe: Slow Cooked Sweet Potato and Veggie Coconut Curry
Prep time: 10 min
Cook time: 3 h 5 min
Ingredients: 2 red chilli halved; 2 red onion peeled and halved; 6 cloves garlic; 20 Grams fresh ginger; 20 Grams Extra Virgin Olive Oil (EVOO); 2 Tablespoons ground turmeric; 1 Teaspoon smoked paprika; 1/2 Teaspoon cayenne pepper; 2 capsicum/bell pepper red, diced; 2 large sweet potato, cubed (5cm approx or larger); 300 Grams tomato passata; 400 Grams coconut milk; 2 Tablespoons Peanut Butter; 2 Tablespoons coconut sugar; pink salt flakes and pepper to taste; 50 Grams red wine vinegar; 250 Grams shredded red cabbage; Steamed couscous or rice to serve; fresh coriander or cilantro to serve

Serves 6 Prep Time 10 minutes Cook Time 3 hours 5 minutes Rated:

We love our slow cookers each winter and this can be done in the slow cooker or instant pot. Obviously cooking times will vary. How easy it it though?

When the nights are cold there is nothing more comforting than the fragrance of a curry cooking all day. This is such a curry. Delicious, fragrant, good for you, heart warming and meatless! You can really serve it with any starchy side, even roti would be fantastic to mop up all that amazing gravy. Of course you could also go the low carb cauliflower rice if you wish. We served it with couscous for something a little different to rice! Enjoy!

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Need

2 red chilli halved
2 red onion peeled and halved
6 cloves garlic
20 Grams fresh ginger
20 Grams Extra Virgin Olive Oil (EVOO) BUY
2 Tablespoons ground turmeric
1 Teaspoon smoked paprika
1/2 Teaspoon cayenne pepper
2 capsicum/bell pepper red, diced
2 large sweet potato, cubed (5cm approx or larger)
300 Grams tomato passata
400 Grams coconut milk Recipe
2 Tablespoons Peanut Butter Recipe
2 Tablespoons coconut sugar
pink salt flakes and pepper to taste BUY
50 Grams red wine vinegar
250 Grams shredded red cabbage
Steamed couscous or rice to serve
fresh coriander or cilantro to serve

Do

1: Place the chillies, onion, garlic, ginger and EVOO into the Thermomix bowl and chop 5 sec/speed 9. Add dry spices.
2: Saute 5 min/Varoma/speed 1/MC off.
3: Place capsicum and sweet potato into the slow cooker and top with sauteed aromatics mixture.
4: Place passata, coconut milk, peanut butter, sugar, seasoning and vinegar into the unwashed Thermomix bowl and blend 5 sec/speed 6. Pour over the veggies in the slow cooker. Cook 3 hours on high. Add the cabbage to the top of the curry and cook until cabbage is just softened.
5: Serve with either steamed rice or couscous and fresh coriander leaves to taste.

Served with

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!