This delicious and hearty vegan stew is made with tender red lentils, sweet potatoes, and creamy coconut milk, slow-cooked with warming spices like turmeric, cumin, and curry powder.
Perfect for an easy weeknight dinner or meal prep, this coconut curry lentils slow cooker recipe delivers rich flavor without requiring much hands-on time.
The natural sweetness of the potatoes pairs beautifully with the spice blend and creamy coconut milk, creating a comforting and nutritious plant-based meal.
Why You’ll Love This Recipe
- Using red lentils allows for a creamy texture without pre-soaking, perfect for slow cooking.
- Sweet potatoes add natural sweetness and bulk, making this stew satisfying and wholesome.
- Slow cooker cooking melds the coconut milk and spices deeply into the lentils for intense flavor with minimal effort.
Slow Cooker Coconut Curry Lentils with Sweet Potatoes
This easy vegan slow cooker recipe combines creamy coconut milk, red lentils, and sweet potatoes with warming spices for a flavorful and comforting stew.
- Prep time
- 15 minutes
- Cook time
- 240 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 cup (200g) red lentils, rinsed
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz/400 ml) coconut milk
- 3 cups (720 ml) vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or coconut oil
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prep and sauté aromatics In a pan, heat the olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Combine ingredients in slow cooker Transfer the sautéed onion mixture to the slow cooker. Add the rinsed red lentils, diced sweet potatoes, curry powder, turmeric, cumin, chili powder if using, salt, and black pepper. Pour in the coconut milk and vegetable broth and stir to combine.
- Slow cook the stew Cover the slow cooker and cook on low for 4 hours or until the lentils and sweet potatoes are tender and the stew has thickened slightly.
- Final seasoning and serve Taste and adjust seasoning with additional salt or spices as desired. Garnish with chopped cilantro if using before serving.
Helpful Tips
- Rinse red lentils thoroughly to remove any dust or debris before cooking.
- If you prefer a thicker stew, cook uncovered for the last 30 minutes to reduce liquid.
- Use fresh spices if possible to enhance the aroma and flavor of the curry.
- For mild flavor, omit the chili powder; add extra for more heat.
- Serve over steamed rice, quinoa, or with warm naan bread for a complete meal.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave until steaming hot, reaching an internal temperature of 165°F (74°C).
This dish can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating safely.
Frequently Asked Questions
Can I use other types of lentils?
Red lentils work best for creamy texture, but green or brown lentils can be used. They may require longer cooking time and have a firmer texture.
Is this recipe gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Can I make this recipe on the stove instead of a slow cooker?
Yes, combine all ingredients in a pot and simmer gently for about 30-40 minutes, stirring occasionally until lentils and sweet potatoes are tender.
What allergens does this recipe contain?
This recipe contains coconut, which can be an allergen for some individuals. It is otherwise free from common allergens like dairy, nuts, eggs, and gluten.
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