You can easily double or triple this recipe and freeze portions for all those curry-in-a-hurry requirements down the track. 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.
Ingredients 20
2 tbsp coconut oil
1 red onion, finely chopped
1 tsp salt flakes
4 cloves garlic, crushed
2 1⁄2 tbsp ginger, finely grated
1 tbsp garam masala
2 tsp cumin seeds, toasted and ground
1 tsp panch phoran
2 tsp ground turmeric
1⁄2 tbsp coriander seeds, toasted and ground
1⁄2 tsp sweet smoked paprika
1⁄4 tsp Kashmiri chilli powder
1 tsp ground cardamom
2 tbsp tomato paste, concentrated purée
1 kg sweet potato, peeled, cut into large pieces
Broth
1 tin crushed tomatoes, 400 g
250 ml light pouring cream
500 ml vegetable stock
To Serve
coconut cream, for drizzling
1 tsp panch phoran, flash-fried in hot oil
coriander leaves, roughly torn
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Set your slow cooker to the sauté function. Add the and, once hot, add the and cook for 2–5 minutes, or until soft and fragrant.
Add the and and cook for another minute before adding the , , , , , , , , and . Cook briefly, until the onion mixture is coated in the spices and becomes fragrant, about 1–2 minutes. Add the and cook for 1 minute. (The mixture should take on a thicker consistency.)
Add the and cook for another minute, stirring regularly so the pieces are coated in the onion and spice mixture. Next, add the , , and . Give everything a good stir to combine, then close the lid and cook for 6 hours on low.
Turn out into serving bowls, being gentle as the will be soft, and drizzle with coconut cream. Top with the flash-fried and coriander leaves to serve.
