Dinner
Slow Cooker Cashew Sweet Potato Curry
Recipe by What Luce Eats
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This curry will melt in your mouth. The slow cook function is a dream to use and this recipe is fabulous for autumnal cosy nights in.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1 tbsp extra-virgin olive oil
- 1 white onion (diced)
- 2 garlic cloves (minced)
- 1kg sweet potato (peeled and cut into chunks)
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 2 tbsp soy sauce
- 1 can of full fat coconut milk
- 600ml vegetable stock
- 1/2 tsp salt
- 120g smooth cashew butter
To serve
- Brown rice
- Toasted cashew nuts
- Fresh coriander
- Chilli flakes
Utensils
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Step 1
Begin by sauteing the onion. This can be down on the hob or using the sauté function on the ninja foodi. Sauté with the olive oil.
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Step 2
Once sautéed add the rest of the ingredients to the ninja foodi adding the onion if you used the hob to sauté it. Give everything a mix.
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Step 3
Place the correct lid on and set to low for 4 hours.
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Step 4
Give the curry a stir before serving with cooked brown rice and top with toasted cashew nuts, fresh coriander and a pinch of chilli flakes should you wish.
