This slow cooker lentil and sweet potato curry is a flavorful and nutritious vegetarian meal that requires minimal effort.
Lentils and sweet potatoes blend perfectly with aromatic Indian spices to create a warming and hearty curry.
Using a slow cooker makes the cooking process easy and hands-free, ideal for busy weeknights.
Why You’ll Love This Recipe
- Slow cooking allows the lentils and sweet potatoes to become tender and absorb the rich flavors of the spices.
- The blend of cumin, turmeric, coriander, and garam masala gives the curry authentic Indian taste.
- Using red lentils enables the curry to thicken beautifully, enhancing the texture without the need for added thickeners.
Slow Cooker Lentil and Sweet Potato Curry
A delicious and hearty slow cooker lentil curry with sweet potatoes and warming Indian spices, perfect for an easy and nutritious weeknight dinner.
- Prep time
- 15 minutes
- Cook time
- 360 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 1/2 cups dried red lentils, rinsed
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 (14 oz/400 g) can diced tomatoes
- 4 cups (960 ml) vegetable broth
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Fresh cilantro leaves, chopped (for garnish)
- Cooked basmati rice, to serve
Instructions
- Prepare the aromatics Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for an additional 1 minute until fragrant.
- Add spices and slow cooker ingredients Transfer the cooked onion mixture to the slow cooker. Add cumin, coriander, turmeric, garam masala, chili powder, rinsed lentils, sweet potatoes, diced tomatoes, vegetable broth, salt, and pepper. Stir to combine.
- Cook the curry Cover and cook on low for 6 hours, or until the lentils and sweet potatoes are tender and the curry has thickened.
- Finish and serve Stir in the lemon juice. Taste and adjust seasoning if necessary. Serve hot over cooked basmati rice, garnished with fresh cilantro.
Helpful Tips
- Use red lentils as they break down and thicken the curry nicely during slow cooking.
- Adjust chili powder to your preferred heat level or omit for a milder flavor.
- If the curry is too thick after cooking, add a little water or vegetable broth to reach desired consistency.
- Make sure to rinse lentils before use to remove any debris and reduce foaming during cooking.
Storage and Make-Ahead
Refrigerate leftover curry in an airtight container for up to 4 days.
Reheat thoroughly to at least 165°F (74°C) before serving.
This curry can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown or green lentils instead of red lentils?
Brown or green lentils hold their shape better and take longer to cook. You can use them but increase cooking time and note the texture will be less creamy.
Is this curry vegan?
Yes, this recipe uses only plant-based ingredients and is suitable for vegans.
Do I need to soak the lentils before cooking?
No, red lentils do not require soaking and cook well directly in the slow cooker.
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