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Slow Cooker Pumpkin & Sweet Potato Curry

180 Minutes
4 Servings
15 Ingredients


Set your slow cooker to work during the afternoon and come dinner time, you can sit down to this hearty and flavourful curry.


1. Heat oil in a large pot and fry onion and spices until soft and fragrant.

2. Add sweet potato and pumpkin and fry for 5 minutes.

3. Place all ingredients in a slow cooker and add the garlic, coconut milk and stock. Stir to combine, set to medium and cook for 3 hours or until tender.

4. Stir through lime juice and chopped coriander, then season just before serving with roti or naan.

Nutritional Information

Not Available


  • 2 tbsp. (30 ml) olive oil
  • 1 onion; peeled & chopped
  • 1 tbsp. (15 ml) medium curry powder
  • 2 tsp. (10 ml) ground cumin
  • 1 tsp. (5 ml) ground coriander
  • ½ tsp. (3 ml) turmeric
  • ½ tsp. (3 ml) chilli flakes
  • 1.25 kg peeled & chopped sweet potato & pumpkin cubes
  • 2 garlic cloves; peeled & crushed
  • 1 can (410 g) coconut milk
  • 1½ cups (375 ml) vegetable stock
  • Juice of 2 limes
  • Handful fresh coriander
  • Salt & pepper
  • Rotis or naan, heated according to packet instructions; to serve