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Heat the oil in a large frying pan, then brown the beef all over in batches.
Meanwhile, peel the sweet potatoes and cut into small chunks.
Add the browned beef and sweet potatoes to your slow cooker with the remaining ingredients (crumble the stock cube first), except for the cornflour and rice.
Pour in 150ml water and mix well.
Pop the lid on and cook for 3-4 hours on high or 7-8 hours on low, stirring a couple of times.
To thicken the sauce, mix the cornflour with 1 tablespoon of water.
Strain the curry sauce into a saucepan, bring to a simmer, then slurry in the cornflour mixture.
Simmer for a few minutes, stirring constantly, until thickened.
Stir the beef and vegetables back into the curry, then serve with jasmine rice.