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Slow Cooker Sweet Potato & Black-Eyed Bean Curry

This warming slow cooker sweet potato & black-eyed bean curry from Bintu over at Recipes from a Pantry is perfect for autumn. An African twist on a vegetable dish, serve with plenty of rice, warm flatbreads and plantains.

Sweet potato and black-eyed bean curry4


  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 600g sweet potato chopped into 1 cm cubes
  • 2 red pepper deseeded and chopped
  • 400g tin black-eyed beans drained and rinsed
  • 2 garlic cloves minced
  • 2 tsp minced ginger
  • Chopped scotch bonnet chilli to taste
  • 1 ½ tbsp curry powder
  • 1 tsp ground coriander
  • 1/2  tsp ground allspice
  • Ground black pepper
  • 4 cardamom pods split
  • 1 jumbo maggi cube*, crumbled
  • 400ml coconut milk
  • 125ml warm water



  1. Heat the oil in a large frying pan over medium heat and fry the onion for up to 8 mins until soft
  2. Then mix in the sweet potatoes, peppers, black-eyed beans, garlic, ginger, chilli and spices and fry for 1 min until fragrant
  3. Transfer the vegetable mixture into the bowl of the slow cooker and stir in the maggi cube, coconut milk and water, cover and set the slow cooker to high and cook for 4 hours
  4. Adjust the seasoning when the curry is done and serve with some steaming hot rice and plantains

*Maggi is a stock cube commonly used in Africa and is found in ethnic shops. You can also use another stock cube of your choice

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