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Slow Cooker Sweet Potato and Edamame Curry – vegetarian recipe
Stav Kogan

Slow Cooker Sweet Potato and Edamame Curry

Craving a meal that’s both incredibly comforting and ridiculously easy? This Slow Cooker Sweet Potato and Edamame Curry is the ultimate 'set it and forget it' dinner. Tender sweet potatoes, protein-packed edamame, and a creamy coconut finish, all cooked to perfection in one pot.
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Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Servings: 6 serving
Calories: 364
Ingredients Method Nutrition

Ingredients
  

  • 4 cups (950 ml) vegetable broth
  • 3 cups (450 g / 15.9 oz) frozen shelled sweet soybeans edamame
  • 3 cups (680 g / 24 oz) sweet potatoes, peeled and cut into 1-inch or 2.5 cm pieces
  • 1½ cups / 180 g (6.3 oz) thinly sliced carrots
  • 3 cloves garlic, minced
  • 1½ teaspoons / 3 g (0.11 oz) curry powder
  • ½ teaspoon (1 g / 0.04 oz) ground cumin
  • ½ teaspoon (1 g / 0.04 oz) ground ginger
  • 3 cups (540 g / 19 oz) uncooked instant brown rice
  • ¾ cup (180 ml / 6.1 fl oz) unsweetened light coconut milk
  • 3 tablespoons (12 g / 0.42 oz) snipped fresh cilantro
  • ⅓ cup (45 g / 1.59 oz) chopped cashews
  • 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.
  • A squeeze of fresh lime juice just before serving will brighten up all the flavors and cut through the richness of the coconut milk.

Method
 

  1. In a 3½- or 4-quart slow cooker, combine the vegetable broth, edamame, sweet potatoes, carrots, garlic, curry powder, cumin, and ginger.
  2. Stir everything together.
  3. 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.
  4. If you used the low-heat setting, turn the slow cooker to high.
  5. Stir in the uncooked instant brown rice.
  6. Cover and cook for an additional 10 to 15 minutes, or until the rice is tender and has absorbed most of the liquid.
  7. Gently stir in the coconut milk and fresh cilantro.
  8. Serve warm, sprinkled with chopped cashews.
  9. Add delicate fresh herbs like cilantro at the very end of cooking to preserve their bright flavor and color.
  10. 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.

Nutrition

Calories: 364kcalCarbohydrates: 53gProtein: 15gFat: 11g

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