Adapted from 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes. Serves 4-6.
Ingredients
1 onion, diced
3 cloves garlic, minced
2 long green chile peppers, minced (I keep the seeds in, for some heat; remove the seeds for a milder curry)
1 tsp ground turmeric
1 tsp ginger pureé
1 cup coconut milk
1 Tbsp soy sauce (use gluten-free soy sauce if needed)
Juice of half a lemon
1-1/2 lb sweet potatoes, peeled and cut into 3/4-inch cubes
1 cup boiling water
1/4 cup chopped fresh cilantro
Cooked brown rice, for serving
Directions
In a 4-quart slow cooker, combine onion, garlic, chile peppers, turmeric, ginger, coconut milk, soy sauce, and lemon juice. Top with cubed sweet potatoes, and pour 1 cup boiling water over everything.
Cover and cook on HIGH for 2-1/2 hours, until the potatoes are tender when pierced with a knife.
Stir in cilantro, and serve hot, over cooked brown rice.