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Home > Vitafriendspku > Recipes > Slow Cooker Sweet Potato and Coconut Curry
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Slow Cooker Sweet Potato and Coconut Curry

  • RECIPE MAKES: 4 serves | 7g protein total recipe | 2g protein per serve.
  • PREP TIME: 15mins
  • COOK TIME: 6-8hrs
Step 1

Place all ingredients into a slow cooker, stir.    


Step 2

Cook for 6-8 hours on low heat.    

Step 3

Cook low protein rice according to manufacturers’ instructions.  Drain, rinse with water. 

Step 4

Divide curry into 4 equal portions and serve over a portion of low protein rice, garnish with chopped coriander if desired.

Top Tip:

If you want to make this recipe lower in protein use Jarrahdale pumpkin instead of Butternut pumpkin. 

Store any leftover portions in the refrigerator for up to 2-3 days.  Curry develops flavours over time and so tastes even better, when re-heated, the day after preparing.   If you prefer, freeze leftovers for up to 2 months, in a clearly labelled container.

This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information. 

  • Curry:
  • 180g peeled Sweet potato, chopped into 2cm chunks
  • 200g peeled Butternut pumpkin, chopped into 2cm chunks
  • 1 Red onion, chopped into 2cm chunks
  • 1 capsicum (colour of choice), chopped into 2cm chunks  
  • 2-3tsp crushed Ginger (or fresh grated ginger)
  • 1 small Red chilli, finely chopped
  • 2-3tsp Garlic, finely chopped (or 2-3 Garlic cloves, crushed)  
  • 1/2 bunch Coriander, chopped
  • 2 tsp Chinese 5 spice
  • 300ml Light coconut milk
  • Low protein rice:
  • Low protein rice (cook 1-4 serves)