Yes, this is yet again another slow cooker recipe. I've been using it so much more recently and finding out many new ways of using it. This week I cooked a sweet potato, prawn and spinach curry which turned out amazing! I do love a good curry, however I've never made one from scratch myself before because I'm lazy. I kind of just threw the recipe together and made it up as I went along but I'll try my best to remember everything! This would also make a lovely vegetarian curry without the prawns of course! I'll definitely be making more curries soon.
1 tin of chopped tomatoes
200g coconut cream
2 sweet potatoes
Defrost your prawns in plenty of time before hand. I used the raw king sized ones and used about half a bag.
Cut up your sweet potato, onion and tomatoes and throw in the slow cooker. Add in your tin of tinned tomatoes and coconut milk along with two tablespoons of curry powder, a teaspoon of cumin and any other spices you wish. Chuck in a chicken stock cube and leave to cook away for an hour on high and then 3-4 hours on low until the sweet potato has started to soften.
Throw in the cauliflower and any other vegetables you wish, along with half a bag of spinach and some coriander leaves. I added the prawns in raw for the last half hour until they were cooked through and served with rice and naan bread.
Next time I think I will use potatoes instead of sweet potatoes as I'm not a huge fan of them usually but it was still really nice.
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