Shred’s sweet potato and coconut curry

Shred’s sweet potato and coconut curry
  • STEP 1

    Heat 1 tbsp olive oil in a large frying pan and add the onion. Fry for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.

  • STEP 2

    Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.

  • STEP 3

    Use the remaining oil to fry the sweet potatoes. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.

  • STEP 4

    Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 3hrs or longer or until the sweet potatoes are tender.

  • STEP 5

    Stir the peanut butter through the curry, season well with salt and pepper and serve with rice and chopped coriander scattered over the top.