Slow Cooker Indian-Spiced Lentil and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 recipe, ready in about 375 minutes, pairs red lentils, sweet potato, onion 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

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve hot with basmati rice or warm naan bread.