Slow Cooker Indian-Spiced Lentil and Sweet Potato Curry
A comforting and nutritious curry made with red lentils, diced sweet potatoes, and warming Indian spices slow-cooked to a velvety texture. This indian-inspired vegan (vegan) ready in about 375 minutes pairs rinsed red lentils, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed red lentils
- 1 large (about 1 lb), peeled and diced into 1/2-inch cubes sweet potato
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 14 oz can coconut milk
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp garam masala
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: In a slow cooker, combine 1 cup rinsed red lentils, 1 large peeled and diced sweet potato (1/2-inch cubes), 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger.
- Step 2: Add 14 oz canned coconut milk, 2 cups vegetable broth, 2 tbsp tomato paste, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp garam masala, 1/4 tsp cayenne pepper, and 1 tsp salt. Stir well to combine all ingredients.
- Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until lentils and sweet potatoes are tender and curry is thickened.
- Step 4: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve hot with basmati rice or warm naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Indian-Spiced Lentil and Sweet Potato Curry take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Indian-Spiced Lentil and Sweet Potato Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Slow Cooker Indian-Spiced Lentil and Sweet Potato Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Indian-Spiced Lentil and Sweet Potato Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Indian-Spiced Lentil and Sweet Potato Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
