Curried Crockpot Sweet Potatoes

by katerina on January 16, 2014

We eat a lot of root vegetables this time of year: parsnips, yams, beets, turnips… Usually I roast them with a bit of honey and rosemary, but for something a bit different try this recipe for potatoes and sweet potatoes cooked with Indian spices in the crockpot.

Slow Cooker Curry Potatoes

Because of the variation of heat in the slow cooker and the lack of stirring, you will end up with a nice medley of textures and a side dish that is ready when you are. If you have it, add some fresh cilantro or scallion at the end for brightness.

Print Recipe

Curried Crockpot Sweet Potatoes

(serves 4)

1 teaspoon oil
1/2 cup sliced onion
4 cups potato
4 cups sweet potato
1 garlic clove, minced
1 tablespoon ginger threads
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon saffron
1 cup water
3 cloves
4 cardamom pods
1 stock cinnamon

1. In a frying pan brown the onions in oil and transfer to the crockpot.

2. Chop potato and sweet potato into thick half moon shapes and add to the pot along with all remaining ingredients.

3. Cook on low for 6-8 hours.

Prep Time: 15 minutes | Cooking Time: 360 minutes | Total Time:375 minutes
Calories(approximate per serving): 260

{ 4 comments… read them below or add one }

Lin January 16, 2014 at 4:39 pm

Looks good! Pinned it! But saffron is so expensive; what can you use in place of it? Thanks!!!


katerina January 16, 2014 at 6:28 pm

It is hard to replace, I would omit it.


sf January 16, 2014 at 8:04 pm

I like the recipe, but what are ginger threads – do I make them or buy them?


katerina January 17, 2014 at 1:19 am

Sorry, consider it the same as ginger chopped into julienne (or very thin 1″ long pieces). Minced fresh ginger would also be fine.


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