Description

A comforting, flavorful, and easy Slow Cooker Sweet Potato and Lentil Tikka Masala recipe that’s entirely vegan. Perfect for a healthy and satisfying meal.

Ingredients

Scale

1 tablespoon olive oil or coconut oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric powder
¼ teaspoon cayenne pepper (or to taste)
½ teaspoon salt, plus more to taste
1 (15-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can full-fat coconut milk
1 cup vegetable broth
1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
1 cup dried red lentils, rinsed
1 cup baby spinach (optional)
Fresh cilantro, for garnish
Cooked rice or naan, for serving

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Instructions

1. Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant, being careful not to burn them.
3. Stir in the cumin, coriander, garam masala, turmeric, cayenne pepper, and ½ teaspoon of salt. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. Transfer the onion mixture to your slow cooker. Add the undrained diced tomatoes, full-fat coconut milk, and vegetable broth. Stir to combine.
5. Add the cubed sweet potato and rinsed red lentils to the slow cooker. Stir everything together to ensure the sweet potatoes and lentils are submerged in the liquid.
6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the sweet potatoes are tender and the lentils are cooked through and have thickened the sauce.
7. About 10 minutes before serving, stir in the baby spinach, if using. Let it wilt into the hot curry.
8. Taste and adjust seasoning, adding more salt if needed. Serve hot, garnished with fresh cilantro, alongside cooked rice or naan.

Notes

Storage: Store cooled curry in airtight containers in the refrigerator for up to 4-5 days. Freezing: Freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed.

Prep Time: 20 minutes
Cook Time: 3-8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: Approximately 350-400 calories (will vary based on specific ingredients)
Sugar: 10-15g (will vary)
Sodium: Varies greatly based on broth and added salt
Fat: 15-20g (will vary)
Carbohydrates: 40-50g (will vary)
Fiber: 8-12g (will vary)
Protein: 10-15g (will vary)