Slow Cooked Sweet Potato, Cauliflower & Lentil Curry

Dive into a bowl of pure comfort with this aromatic and wholesome dish. Tender sweet potatoes and hearty lentils simmered in a rich blend of spices create a curry packed with flavour and warmth, perfect for cozy evenings and satisfying meals.

Serves 4              Prep time: 15 mins         Cook time: 4hr 10 mins


  • 1 tbsp olive oil
  • 1 brown onion, chopped finely
  • 4 cloves garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp ground ginger
  • 500g sweet potato, peeled, cut into 3cm cubes
  • 250g cauliflower, cut into florets
  • 1L Campbell’s Real Stock Salt-Reduced Vegetable
  • 1½ cups (300g) red lentils, rinsed
  • 50g baby spinach leaves


  1. Heat oil in a large frying on high. Cook onion for 3-4 mins until softened. Add garlic and cook for 2 mins. Stir in spices and cook for 1 min until fragrant.
  2. Remove from heat and add vegetables, stirring to coat in spice mixture. Transfer to a 4.5L (18-cup) slow cooker with Campbell’s Real Stock and lentils. Cook on high for 4 hrs (or 6hrs on low) until vegetables are tender and lentils soften.
  3. Stir through spinach just before serving. Season to taste.

Tip Serve with natural yoghurt.

Pin It on Pinterest

Share This