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Slow Cooker or Instant Pot Sweet Potato Curry Stew

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6
Author Amy Rains


  • 1 tbsp olive oil or avocado oil
  • 1/2 large onion diced
  • 2 inch piece of fresh ginger peeled and minced
  • 2 cloves garlic minced
  • 2 small sweet potatoes peeled and diced
  • 1 large zucchini diced
  • 1 red or orange bell pepper diced
  • 1 14 oz can diced tomatoes
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 2 tbsp thai red curry paste
  • 1 14 oz can full fat coconut milk + 1/2 cup
  • Juice of 3 limes
  • Cilantro for garnish


  1. For the Instant Pot:
  2. Begin by selecting the saute function on your Instant Pot. Once hot, add oil and onion. Cook for 3 minutes or until onion is fragrant and translucent. Add ginger and garlic, cook for another 1-2 minutes.
  3. Add remaining vegetables, and diced tomatoes. Mix in spices, salt and curry paste.
  4. Slowly fold in coconut milk and continue to mix until everything is well incorporated. Press cancel on your Instant Pot.
  5. Secure the lid. Select the manual function and cook on high pressure for 5 minutes. Use a quick release. Open lid once pressure is released, stir in lime juice.
  6. Garnish with cilantro and serve hot.
  7. For the Slow Cooker
  8. Place all vegetables: onion through bell pepper into your slow cooker.
  9. Mix spices, salt, and paste in a bowl with diced tomatoes. Pour on top of your vegetable mixture. Now mix in the coconut milk.
  10. Top with the lid and cook for 4 hours on low or until vegetables are softened.
  11. Stir in lime juice and serve with garnished cilantro.