Craving a meal that’s both incredibly comforting and ridiculously easy? Look no further! This Slow Cooker Sweet Potato and Edamame Curry is the ultimate ‘set it and forget it’ dinner. Imagine coming home to the warm, fragrant aroma of curry, ginger, and cumin filling your kitchen. We’re talking tender sweet potatoes, protein-packed edamame, and a creamy coconut finish, all cooked to perfection in one pot. It’s a vibrant, nourishing bowl of goodness that will make your weeknights feel like a weekend treat.
Ingredients
• PREP: 20 minutesCOOK: 4½ to 5 hours (low) or 2 to 2½ hours (high) + 10 minutes (high)MAKES: 6 servings
• 4 cups / 950 ml vegetable broth
• 3 cups / 450 g frozen shelled sweet soybeans edamame
• 3 cups / 680 g sweet potatoes, peeled and cut into 1-inch or 2.5 cm pieces
• 1½ cups / 180 g thinly sliced carrots
• 3 cloves garlic, minced
• 1½ teaspoons / 3 g curry powder
• ½ teaspoon / 1 g ground cumin
• ½ teaspoon / 1 g ground ginger
• 3 cups / 540 g uncooked instant brown rice
• ¾ cup / 180 ml unsweetened light coconut milk
• 3 tablespoons / 12 g snipped fresh cilantro
• ⅓ cup / 45 g chopped cashews
Instructions
1. In a 3½- or 4-quart slow cooker, combine the vegetable broth, edamame, sweet potatoes, carrots, garlic, curry powder, cumin, and ginger. Stir everything together.
2. Cover the slow cooker and cook on the low-heat setting for 4½ to 5 hours or on the high-heat setting for 2 to 2½ hours, until the vegetables are tender.
3. If you used the low-heat setting, turn the slow cooker to high. Stir in the uncooked instant brown rice. Cover and cook for an additional 10 to 15 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Gently stir in the coconut milk and fresh cilantro. Serve warm, sprinkled with chopped cashews.
Nutritional Information
• PER SERVING: 364 cal., 11 g total fat (2 g sat. fat), 0 mg chol., 697 mg sodium, 53 g carb., 9 g fiber, 15 g pro.
Pro Tips
• For a richer flavor, toast the curry powder, cumin, and ginger in a dry skillet for 30-60 seconds until fragrant before adding them to the slow cooker.
• Add delicate fresh herbs like cilantro at the very end of cooking to preserve their bright flavor and color.
• Don’t have instant brown rice? You can cook regular rice separately on the stovetop and serve the curry over it. Just skip adding rice to the slow cooker in step 3.
• A squeeze of fresh lime juice just before serving will brighten up all the flavors and cut through the richness of the coconut milk.
FAQ
Q: Is this sweet potato edamame curry a good source of plant-based protein
A: Yes, this curry is an excellent source of plant-based protein. The edamame (sweet soybeans) and cashews provide a substantial protein boost, making it a complete and satisfying vegetarian meal with 15 grams of protein per serving.
Q: Can I make this slow cooker curry vegan and gluten-free
A: Absolutely! This recipe is naturally vegan as written, using vegetable broth and coconut milk. To ensure it’s completely gluten-free, simply use a certified gluten-free vegetable broth and confirm your curry powder blend contains no gluten additives.
Q: What can I substitute for edamame in this vegetarian curry
A: If you don’t have edamame, chickpeas (garbanzo beans) are a fantastic substitute that also provides great protein. Add one can, drained and rinsed, during the last 30 minutes of cooking. Cubed firm tofu or lentils would also work well.
Q: How do I store and reheat leftover sweet potato curry
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of broth or water if it has thickened.
