Slow Oven Yams Curry

 

Slow Cooker Sweet Potatoes

Video taken from the channel: As GOODe As It Gets


 

How to: Cook Sweet Potatoes in a Slow Cooker (Crock Pot)

Video taken from the channel: City Beauty


 

Silently Cooking Sweet Potato and Chickpea Curry

Video taken from the channel: Silently Cooking


 

Crockpot Sweet Potato Stew

Video taken from the channel: Chelsea


 

Vegan Sweet Potato Curry:: Slow Cooker/CrockPot Recipe

Video taken from the channel: NutriLiving


 

EASY VEGAN SWEET POTATO AND COCONUT CURRY RECIPE

Video taken from the channel: The Happy Pear


 

Slow-cooker sweet potato and coconut curry

Video taken from the channel: The Slimming Foodie


Place all ingredients (except the raw spinach) into your slow cooker insert and stir well to combine. Turn heat to low and cook for 7-8 hours or until the sweet potatoes and lentils are soft and cooked. Once cooked, stir in the raw spinach until it is wilted.

Season with salt to taste and serve. Vegan Sweet Potato Curry. This vegan sweet potato curry recipe is loaded with good stuff including red lentils, chickpeas, oodles of sweet potatoes, and a vibrant blend of spices. This vegan curry is easily made in the slow cooker. Course Main Course.

Cozy, satisfying and easy, this slow cooker sweet potato spinach curry is a simple weeknight dinner! Healthy, packed with flavor and made with creamy coconut milk, red lentils and bell pepper. Dairy free, gluten free and vegan.

Add the onion and fry for a couple of minutes, then add ginger and crush garlic. Add sweet potato and stir for a couple of minutes. Add in the paste and stir for a minute, then add all of this to the slow cooker. Add broccoli, carrots, tomatoe. Stir in the curry paste and cook, stirring, for 3 minutes.

Transfer the onion mixture to a slow cooker. Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker. Cook on HIGH for 6 hours, or until the. Place the cauliflower, sweet potato, onion, water, lentils, broth, curry paste, garlic, coriander, cumin, turmeric, ginger, cinnamon stick, salt, and tomato paste in the.

1 Combine the ingredients in the slow cooker: Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried. Then add the spices – curry powder and allspice, black pepper and stir.

Fold in the bell peppers along with the thyme and stir together. Add the bay leaves, coconut milk and lime and stir. Add the cho cho (chayote), kidney beans, ans sweet potatoes to the pan before finally adding everything to the slow cooker to slow for 4 hours on high heat. Rinse the lentils, then add them to the slow cooker.

Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7. Method Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion.

Fry gently for 10 mins until soft then add the Return the pan to the heat and add another 1 tbsp.

List of related literature:

Add the curry paste and cook, stirring, for 1 minute, or until aromatic.

“Yummy, Easy, Quick” by Matt Preston
from Yummy, Easy, Quick
by Matt Preston
Pan Macmillan Australia, 2017

When the oil is warm, add the curry paste, ginger, and lime zest and cook, stirring, just until heated through, about 1 minute.

“Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals” by David Tamarkin, Editors of Epicurious
from Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals
by David Tamarkin, Editors of Epicurious
Little, Brown, 2018

Stir in the curry paste or powder and cook for another 2 minutes, stirring continuously.

“Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby” by Neven Maguire
from Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby
by Neven Maguire
Gill Books, 2015

Add the green curry paste and cook for about 3 minutes, stirring often, until lightly colored and aromatic.

“Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life” by Oprah Winfrey
from Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life
by Oprah Winfrey
Flatiron Books, 2017

After 30 minutes, add the carrots and green beans, if using; otherwise, cook for 40 to 45 minutes, until the curry has thickened slightly and the chicken and potatoes are cooked through.

“The Food of Oman: Recipes and Stories from the Gateway to Arabia” by Felicia Campbell
from The Food of Oman: Recipes and Stories from the Gateway to Arabia
by Felicia Campbell
Andrews McMeel Publishing, 2015

Add the curry powder or paste and stir 30 seconds.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Add more curry powder to taste, if desired, and heat 5 minutes more over low heat.

“Your Body in Balance: The New Science of Food, Hormones, and Health” by Neal D Barnard, Lindsay Nixon
from Your Body in Balance: The New Science of Food, Hormones, and Health
by Neal D Barnard, Lindsay Nixon
Grand Central Publishing, 2020

Add the rice, remaining curry leaves, crushed garlic and ginger and stir for 1–2 minutes until fragrant.

“Spice At Home” by Vivek Singh
from Spice At Home
by Vivek Singh
Bloomsbury Publishing, 2015

Add the curry powder and stir about 1 minute more.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Add 2 tablespoons of the curry paste and cook until very fragrant, 3 to 5 minutes, stirring constantly.

“Weber's Greatest Hits: 125 Classic Recipes for Every Grill” by Jamie Purviance
from Weber’s Greatest Hits: 125 Classic Recipes for Every Grill
by Jamie Purviance
HMH Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

41 comments

Your email address will not be published. Required fields are marked *

  • Beautiful recipe, I am eating a sweet potato from my garden with ground smoked hickory salt and ground dried Thai chili as I watch this lol.

  • Ive been searching for a sweet potato recipe for awhile because I love sweet potatos but have no idea how to cook them. Im making this dish tonight, I’ll let you know how it turns out!

  • My partner and I have been vegetarian for the last 7 months. He has been having health problems for a few years and after doing a food intolerance test which basically showed up our entire diet, we had 2 options…..go back to meat or go vegan. OBVIOUSLY we went vegan. This weekend I had our first weekend batch cooking for our new life and this was the first meal I cooked, just had it for dinner

    ABSOLUTELY INCREDIBLE! No doubt it will become a staple in our weekly meals. Thank you for sharing this!

  • ooooooooooooffff holy snrg so eazy and svper vltradeliciovzzz i lovezzz to eat this all so fast wooooooffffff wooooofffffff ����������������������������������������������������������

  • I’ll do the sweet potatoes in the crock pot but when it’s done i’ll add cinnamon and honey and a bit of cold pressed olive oil. Thanks for sharing.

  • Yams and sweet potatoes are two different plants. The sweet potato is in the morning glory family, while yams are related to palms and grasses. And they grow in different parts of the world: yams in Africa, where they originated, and also Southeast Asia, the Caribbean, and Central America. -Epicurious.

  • not a bad non meat dish, of course every curry is better with some meat. I d say that adding sugar is a mistake, because the dish, besides having SWEET potato AND the coconut milk, is sweet enough, so no need for sugar, it is a bad suggestion, and the dish can burn easily with it. I must say that even the chickpeas are superficial in this dish. of course if anyone wants more protein in it, it calls for something like chickpeas, but if not, sweet potato on its own is just fine…and chickpeas I dont particularly fancy in this dish, they are very hard and potato so soft…not a good combo. I did not add coconut milk but regular cream (cow) and it s fine too. In any case, the measures are fine, dont overdo with quantities, every curry is a heavy dish and I personally like it only for one day. It s a nice blend of spices, that I will say.

  • so glad that you did this i am having more sweet potatoes now and hubby is getting more baked potatoes i can cook both at the same time lol

  • Ingredients:
    1 tbsp oil
    2 cloves garlic (minced)
    2 red onion (diced)
    1 thumb sized piece of ginger (minced)
    1 red chili (diced)
    1.75 lb (750g) sweet potatoes (diced into bite size pieces)
    1 generous pinch salt (1/4 to 1/2 tbsp)
    1/2 to 3/4 cup water
    1.5 tbsp curry powder
    1 can chopped tomatoes
    1 can coconut milk
    1 can lentils
    1 handful (about 2 cups) fresh baby spinach
    2 tbsp lime juice

    Preparation:
    1 Heat 1 tbsp oil on medium high heat in large sauce pan
    2 Add garlic, onion, ginger, and chili to pan and fry for 2 to 3 minutes
    3 Add sweet potatoes to pan and add the pinch of salt and stir potatoes to distribute salt.
    4 Add in water and place lid on pan to steam. Cook 10 to 15 minutes, opening occasionally to stir.
    5 After potatoes have been steamed stir in curry powder, tomatoes, coconut milk and lentils and heat.
    6 Add in spinach and lime juice and stir in allowing spinach to wilt and loose its water.

  • 1:23 the process he’s talking about when he mentions drawing the moisture out of the sweet potato is called disgorging. This is done by sprinkling salt on watery vegetables before cooking, leaving them for a decent period of time, then patting dry the veg. Salt will not disgorge vegetables during cooking, merely season them.

  • I absolutely love your recipes, especially this curry one. But, as a guy that needs to lose a lot of weight, I get very nervous at the thought of putting oil in the pan and then full fat or even partially fat coconut milk. Can you help me at all?

  • I made an altered version of this last night and it turned out amazing! I used small red potatoes instead of the sweet with sliced carrots and sauteed chicken. Thanks!

  • Just did the recipe with butternut squash instead of sweet potato and cashew milk instead of coconut milk and it was EXCELLENT:).. thank you so much, it’s been a while since I did one your recipes and now I remember why me and my family loves them so much.. keep up the good work:D

  • Hey guys! Just made my version of this with a Korean sweet potato, broccoli, a tired yellow bell pepper, leek, Vidalia onion, garlic, ginger, harissa, coconut sugar, S&P, curry powder, baby arugula, light coconut milk, canned diced tomatoes. It was clean out the fridge day. Oh My Stars is it delicious. Serving with a lime wedge for the sour and brown rice. Love how you can make this basic recipe your own! Much love from Atlanta, Ga.

  • This is a ninja multicooker. Then pan in essence is metal so I am assuming no water needed. But the ceramic ones need the water to avoid cracking. There are other videos on YouTube confirming this.

  • Hi! This sounds delicious and such a wholesome complete meal! Could you please give quatities of your tins of tomatoes, coconut milk and lentils for those of us making everything from scratch? Thank you!!

  • I live in Frankfurt am Main in Germany and can’t get tinned lentils locally. I have dried instead. How much should I cook to get to the equivalent of a can?

  • Just made this curry. This portion is enough for 3 medium serves. I used curry made up of Coriander Powder, Cumin powder, Turmeric powder and Garramasala powder. about 1/2-3/4 tsp of each. BUT, hold back on the salt. You guys used too much. 1/2-1 tsp total is plenty. The end result, a sensational curry, very easy to make. You don’t even need to write down the recipe. Another one for my repertoire. Many thanks guys.

  • I must needs try this!!! I like a small dab of Organic Unrefined Coconut Oil on my sweet potato, and all the stuff Mikey’s putting on his.

  • I don’t know if you have seen him, but your channel gives me primitive technology vibes. You are the best cooking channel on youtube IMO.

  • Love this and all your other videos. Keep up the great work and good luck on the cookbook.

    What’s your recipe for the rice here? I don’t yet see it in the description?

  • Hi Mikey and Cris, it’s Kim from Lexington, North Carolina. I keep watching all your fun shows! I have the same cookers you are using today!! They are both on my counter right now. LOVE THEM!! I would be delighted to have a sweet tater like that. Hubby doesn’t care for them. Go figure….. Guess I could use a Mini crock. Love you guys!! See you later…sweet potater. lol

  • Dish turned out nicely, but I would definitely recommend removing the skin of the sweet potatoes first, because it comes off anyway during the cooking process ��

  • Don’t understand why people say “I eat junk food because it’s cheaper “gone non processed and a day of three meals is £3. Uk,including bits of frickin fruit

  • I combined this recipe with the chick pea curry recipe and made my first “quarantine” meal using canned goods, that I’d been stocking up on. Grocery stores are still open, but I wanted to start testing out recipes to see what I should continue to buy, so thanks happy pear. (I didn’t have fresh chilis or ginger, so powder it was!)
    Thankfully coconut milk isn’t the first thing to disappear off shelves, when they’re restocked anyway

  • I made this today. I didn’t have a few ingredients like aniseed, clove, allspice and cinnamon but it didn’t matter. It was so yummy, I added spinach as we had some to use up and did some rice in veg stock and turmeric. Thanks for the recipe, I’ll be making this again ��
    Oh just to add, I love the silent bit. I find myself having to skip through rambling to get to recipes and get very irritated by the way some people go on, must be my age haha.

  • I love sweet taters too! I had to look up online to see if there really was a difference between sweet taters and yams, and surprisingly there is a difference. The yams have a different texture of skin ( black, dark brown and purple ) and are not as high in nutrition as a sweet tater is, but they are sweeter in taste than a sweet tater. Looking forward to viewing more of your videos, love listening to you guys:-)

  • I do mine the same way. I love my ninja. Also, I’m like Mike, I love a lot of light brown sugar and butter, cinnamon lol Every now and then I mix it all up with some marshmallow fluff. Heaven!

  • Just made this for the second time. I used coconut cream instead of milk. A bit thicker but should still be good. The masala is very tasty.

  • this is me and my husband’s fav side, butter cinnamon and brownsugar! yummm! i cant wait to make this. question, how many quarts is your hamilton beach?

  • I love this channel. It is perfect. It cannot improve. No intro, no 2 minutes talking about what we’re going to do before showing us what to do, and no small talk around a boiling pot. This channel is perfect. It retains you with jaunty camera angles and pulls you in with a macro shot of the work or the food. No sound track to distract from the sounds of meditative cooking. It is pure cooking pleasure.

    Never change.

  • I’m gonna have to try one in my 1 1/2 qt crockpot. I love sweet potatoes but it’s over 100 here and don’t want to turn the darn oven on. Not a fan of them in the microwave. Thanks for this. You all are so much fun! I even enjoy watching your videos for things I don’t like at all and will never make!

  • I didn’t add the the lime juice and this curry tastes great. It’s a little hot for the whole family, but great taste. Definitely a new favourite.

  • I like the way they made this a less than 5 minute video. I hate cooking videos where I have to keep searching forward in the chit-chat to get to the next step.

  • When you are shopping, you have to watch which ones you grab. There are two types; ones like you cooked in the crock pot with nice orange flesh and the lighter coloured skinned sweet potatoes that have a yellow flesh (like a rutabaga) and are not as sweet as the orange ones and seem much drier. I order our groceries in and got surprised at Thanksgiving. Ended up throwing them way…

  • That sweet, orange-colored root vegetable that you love so dearly is actually a sweet potato. Yes, all so-called “yams” are in fact sweet potatoes. Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes.

  • I was planning on making something like the coconut and lentil Dahl this weekend, so this recipe is ideal. Love the sweet potato and coconut combination!!

  • I would like you to know your channel is one of a handful that i look forward to every single time a new video came out.

    Bless this channel and man behind it!

  • I made this for dinner tonight and it was absolutely delicious! My husband kept complimenting and of course got seconds. Great video and recipe! I’ll make again. Keep up the good work and the videos coming ����

  • Can you do this and your other recipes without oil? If so, would you replace it with anything else? I’m trying to keep fat down because of my weight.

  • This is perfect! I am a huge Sweet Tator fan!!! I never thought of using a crock pot for my sweet potatoes!!:D None of my sweet potatoes come out of the oven that creamy!!! That looks amazing! And yams are very similar, just dryer and have more starch than sweet potatoes do. But they do taste the same to me so I consider them the same thing as well:P   And I love that Ninja! i’m hoping I am entered in the drawing for a chance to win one. (Fingers Crossed) Just 9 more days!!! I’ve been counting down the days haha AND FYI I’m thankful we don’t have smell-evision because I would be drooling at my desk everyday when I watch these videos!!! LOL