Slow Cooker African Peanut Curry Recipe | Yummly
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Slow Cooker African Peanut Curry

Kathy P.: "Delicious! BUT made some changes: I used my slow…" Read More
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Slow Cooker African Peanut Curry

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  • 1 Tbsp. coconut oil
  • 4 cloves garlic (minced)
  • 2 yellow onions (small, diced)
  • 2 sweet potatoes (cubed)
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 2 cups vegetable broth
  • 1/3 cup peanut butter
  • 796 mL crushed tomatoes
  • 1 can chickpeas (drained and rinsed)
  • 1 red pepper (chopped)
  • 2 cups spinach (chopped)
  • 1/2 cup chopped cilantro (plus more for garnish)
  • 1/4 cup peanuts (chopped)
  • 3 cups basmati rice (cooked, optional side)
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    NutritionView More

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    Calories680Calories from Fat130
    Total Fat14g22%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate120g40%
    Dietary Fiber11g44%
    Vitamin A180%
    Vitamin C80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Kathy P. 2 years ago
    Delicious! BUT made some changes: I used my slow cooker, doubled the curry and cumin, and used a lot more peanut butter, about a cup. Also added some red curry powder (for a bit of heat). Used diced tomatoes instead of crushed.
    Reviewer Profile Image
    LauraKai Rowsell 3 years ago
    Great! Used the instructions for the instant pot. Since the recipe calls for canned (cooked) chick peas, the recipe is fine as is for 2min at high pressure. I did use dried chick peas, cooked them separately first, and then cooked the recipe as written.
    Reviewer Profile Image
    Sephy 3 years ago
    DO NOT FOLLOW THE INSTANT POT INSTRUCTIONS. If you undercook chickpeas, it may make you sick. Do not just "bung it all in" and pressure cook for two minutes, you'll get ill. Under normal circumstances, chickpeas need 2.5 hours of cooking; in an Instant Pot, under pressure, they need at least 15-30 minutes. Sautee the onions, pepper and spices in coconut oil until the onions are golden brown. Add the rest of the ingredients, and pressure cook for around 30 minutes (15 minutes for the Instant Pot to warm up; 15 to thoroughly cook the ingredients). The recipe itself is really nice, but the Instant Pot instructions are a joke. Please be sensible if you're cooking this in an Instant Pot.
    Reviewer Profile Image
    Jordyn Smith 3 years ago
    Pretty good. Like many others it needs double the cumin, salt, and peanut butter. I also added red pepper flakes for a kick.
    Reviewer Profile Image
    Hayssen 3 years ago
    excellent. doubled cumin and curry powder. will make again and put more peanut butter in.
    Reviewer Profile Image
    Chris B 3 years ago
    Good. Next time may use the immersion blender
    Reviewer Profile Image
    Vignolini 3 years ago
    this was great. good flavor
    Reviewer Profile Image
    Susan Gosnell 3 years ago
    Very good! Next time I’ll add some spice. It doesn't keep well. It tended to lose is flavor after a day or so, so I recommend eating it for freezing it quickly.
    Reviewer Profile Image
    Carla 3 years ago
    Tasted pretty good but needed a kick of spice
    Reviewer Profile Image
    YO 3 years ago
    So simple and delicious. Added extra peanut butter, but otherwise stuck to the recipe 🙂
    Reviewer Profile Image
    Sean MacMillan 3 years ago
    Tasty, but not very peanut-y. I added extra peanut butter, but think it could’ve used even more. Still very good!
    Reviewer Profile Image
    Jessica 4 years ago
    Carnivore Family raved over this vegan meal— will definitely make again!
    Reviewer Profile Image
    Kristina B 4 years ago
    This was ok. It made 8 servings so I would definitely cut in half if I make it again, but keep the same amount of spices and double the salt. Couldn’t taste peanut butter. Couldn’t really taste anything in particular, but my boyfriend was a fan.
    Reviewer Profile Image
    Bita 4 years ago
    This dish is a favorite now Will definitely make it again ♥️
    Reviewer Profile Image
    Kuhn 4 years ago
    Not enough peanut butter
    Reviewer Profile Image
    Supreme Ruler 4 years ago
    This is a total keeper. It takes a bit of chopping the night before in order to make it easily during the week. Sweet with rich spices lots of texture but not hot. Don’t skip on the garnish it works well with the dish. Loved it! Some cayenne balanced w a dollop of Greek yogurt would be interesting too.
    Reviewer Profile Image
    Birgitte 4 years ago
    Wonderful! I doubled the curry and cumin and added ground coriander. It was a success! I used half a bottle of stout beer instead of the broth, and it was even better.
    Reviewer Profile Image
    Paula Becker 4 years ago
    My husband really liked this, but I thought it could use more curry. Either I'll put in more spices or try to find a special curry for this dish.
    Reviewer Profile Image
    Villagran 4 years ago
    Pretty good. Not super memorable but still good. My husband added lime and an avocado (not super authentic) but it added a little more flavor. My kids took a few bites too which is always a plus!!
    Reviewer Profile Image
    Mosch 4 years ago
    Fantastic recipe! did use more of the spices and it turned out great. Delicious!
    Reviewer Profile Image
    Diana Carter 4 years ago
    This is great! A hearty meal that I'm definitely going to be making again
    Reviewer Profile Image
    Lee 4 years ago
    This dish is!!! I made it for a dinner with special friends (not all were vegetarian) and they all LOVED it!!! Defs going to make it again! It’s so tasty and easy to make!
    Reviewer Profile Image
    Marie 5 years ago
    Mis des courgettes et des carottes à la place des patates douces pas d’épinards
    Reviewer Profile Image
    Donald Winkeler 5 years ago
    It was a hit with the whole family and a couple of coworkers the next day!
    Reviewer Profile Image
    Courtney Bilodeau 5 years ago
    Delicious. Used Farro instead of rice.
    Reviewer Profile Image
    Sue Collins 5 years ago
    Made this recipe using the Instant Pot instructions and I was very pleased. Oh, I did add green peas, as I wanted to have lots of veggie. This was served to my husband and guests who quite enjoyed it. Love the flavour f the spices used! I will make this recipe again....
    Reviewer Profile Image
    Alicia H. 5 years ago
    Delicious after I doubled the spices.
    Reviewer Profile Image
    McDermott 5 years ago
    It was delicious, but had to double the spices, triple the fresh cilantro and add red pepper flakes and black pepper... was bland. Spice it up and enjoy!
    Reviewer Profile Image
    Alanna Miller 5 years ago
    Really good for how easy it was. I'll probably adjust the spice and salt level more when I make it again because it was a bit sweet for me.
    Reviewer Profile Image
    Melissa Strawn 5 years ago
    So delicious! I like more yams though!