Poppy says: “Mmmm, yes please – a lovely, nutty satay curry. I love a good nut. The peanuts in this dish make for a delicious savoury curry that proves a satay doesn’t just have to be a chicken on a stick. Cook this up for your veggie friends and the meat-eaters won’t be complaining either.”

Serves 4

2–3 hours on high/6 hours on low

Ingredients

1 vegetable stock cube, plus extra if needed
200ml boiling water
2 sweet potatoes, peeled and cut into 2cm dice
3 garlic cloves, crushed
1 lime, zested and juiced
1 x 400g can of chickpeas, drained
400ml full-fat coconut milk
150g peanut butter
2 tablespoons runny honey
2 tablespoons dark soy sauce
2 teaspoons mild curry powder
½ teaspoon ground turmeric
150g kale, stems removed and sliced
salt and black pepper

To serve:

thumb-sized piece of ginger, peeled and julienned
4 spring onions, sliced
handful of coriander leaves, chopped
2 red chillies, deseeded and thinly sliced

Method

First, dissolve the stock cube in the boiling water. Then add it to the bowl of your slow cooker with everything else except the kale.

Season with 1 teaspoon of salt and plenty of pepper and stir to combine. Put the lid on and cook on high for 2–3 hours or on low for 6 hours, until the sweet potato is completely tender. When the timer has 15 minutes left, stir in the kale.

Once the curry is cooked, taste to check the seasoning and adjust as needed. If you prefer curry a little more loose, stir in more stock to your preferred consistency.

Divide the curry between four bowls and scatter over the ginger, spring onions, coriander and chillies.

My suggestions

This curry is delicious served with simply steamed white rice.

I love having some extra salted peanuts on top of my satay curry for a bit more of a crunch. Toss them in some curry powder and roast off in a hot oven (about 200°C/180°C fan) for 15–20 minutes with a drizzle of oil (or use your air fryer at 200°C for 7–10 minutes), then roughly chop them and sprinkle them over the finished curry.

The Actually Delicious Slow Cooker Cookbook: 3 comforting veggie meals you can make in the slow cooker