This vegan sweet potato curry recipe is loaded with good stuff including red lentils, chickpeas, oodles of sweet potatoes, and a vibrant blend of spices. This vegan curry is easily made in the slow cooker.
With fall rapidly approaching (ugh), I wanted to get some more cozy comfort food on the blog. This Crockpot sweet potato and chickpea curry recipe fits that nicely. It’s definitely the best vegan curry I’ve ever made.
It’ll definitely warm you up, and there’s nothing quite like the familiar texture of stew. This is the perfect vegan winter comfort food recipe.
This one happens to be pretty healthy and vegan, so it can be enjoyed by all.
How to make vegan slow cooker curry
Like Crockpot recipes should be, this vegan Crockpot curry is easy, and you just chuck everything in the slow cooker and let it do its thing.
A note on cooking time: the photos were taken between 5-6 hours of cooking time. You can see there is quite a bit of liquid. My light was running out, so I had to take the photos ASAP. To fully test the recipe, I put it back in the Crockpot and gave it the 8 hours, and it does thicken up considerably (from the starch in the sweet potatoes mostly), so keep that in mind.
I prefer it with the slightly thicker consistency, which is good if you leave it on while you’re at work all day. It’s fine to eat after 5-6 hours if you’re in a pinch, basically.
I used medium curry powder, so it isn’t crazy hot, but it definitely does pack some heat. Mild or hot curry powder would work as well… whatever suits your preferences. If you want this vegan sweet potato curry to be even hotter, you can always add in some cayenne pepper.
You can make this recipe on the stove if you don’t own a slow cooker. I included some tips in the recipe card.
I think it’s pretty apparent by now that I love sweet potatoes. They’re so versatile, and I just can’t get enough of that sweetness.
I particularly enjoy my recent stuffed sweet potatoes recipe. They’re stuffed with a lot of good stuff (I have a way with words), basically, and you may like them too. π
I don’t make nearly enough Crockpot recipes. I tend to forget about my Crockpot for months on end, then I use it and I’m like why don’t I use it more often? Vicious cycle.
My husband absolutely loves curries, and he definitely relished all the leftovers. They reheat very well.
If you like this vegan slow cooker recipe, you may also like my Thai sweet potato curry recipe (also vegan) and my vegan southwest sweet potato meal prep bowls.
Let me know in the comments below if you’ve made this vegan sweet potato curry.
Questions? Don’t hesitate to ask!
Vegan Sweet Potato Curry
This vegan sweet potato curry recipe is loaded with good stuff including red lentils, chickpeas, oodles of sweet potatoes, and a vibrant blend of spices. This vegan curry is easily made in the slow cooker.
Ingredients
- 1 medium to large sweet potato cut into 1" pieces
- 1 small onion diced
- 1 (19 fluid ounce) can chickpeas drained
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1/2 cup red lentils
- 4 cloves garlic minced
- 2 tablespoons curry powder
- 1/2 tablespoon ground cumin
- 1 tablespoon garam masala
- 2 cups vegetable brothΒ
- Salt & pepper to taste
For serving:
- Chopped cilantro (optional)
- Naan bread (optional)Β
Instructions
- Prepare your sweet potato (I didn't peel it, but feel free to - there's lots of nutrients in the skin) and onion.
- Add all ingredients to your slow cooker (you may want to go easy on salt & pepper until after it's cooked, then season to taste). Give it a good stir then cook on low for 6-8 hours. The photos pictured show what it looks like after 5-6 hours of cooking. The full 8 hours makes it more of a thicker stew consistency because the sweet potatoes release more of their starch.
- Serve with freshly chopped cilantro and naan bread (optional). Makes great leftovers!Β
Recipe Notes
- I haven't tried cooking it on high, but I would give it 3-4 hours.Β
- This is the 7-quart Crockpot that I use.Β
- Stove top cooking tips:Β SautΓ© the onion in a large pot in about a tablespoon of olive oil until itβs lightly browned. Add the remaining ingredients, bring it to a boil, and then reduce the heat to medium-low and let it simmer with the lid slightly ajar. Test the tenderness of the veggies after about 30-45 minutes. You may need to cook it longer. Cooking time will vary depending on size of pot and other factors. Adjust seasonings to taste before serving.
Amy says
We didnβt care for this at all. Despite all the seasonings and a lot of ground pepper, it was bland. Threw out the leftovers and I made only a half recipe.
Natasha says
Sorry to hear that, Amy! Possibly a silly question, but did you add enough salt? I find that especially veggie dishes can taste very bland if you under salt them.
Jamie says
Looks and sounds lovely! Want to try it your way, but I am curious if you think it would taste good if I substituted the sweet potatoes for yellow/golden potatoes? My husband doesn’t like sweet potatoes. π
Natasha says
Hmm… I think you could for sure give it a try. I can’t say that the properties are exactly the same, but it probably will still taste good. Let me know!
chuck says
I make curry with white/yellow potatoes all the time (goes great with cauliflower and coconut milk); would probably work fine, though I’d expect the white potatoes to end up a bit softer than the sweet potato in this recipe.
Natasha says
Makes sense! Thanks
Andrea says
Love this recipe! Even my food snob uncle liked it. My dad and sister loved it too. I usually have a lot leftover and I’ve had no problems eating it after defrosting.
Natasha says
That’s great! Thanks so much for leaving me a comment!
Noelle says
My family and I loved it! I made it on the stove and had it at a low simmer for almost 2.5 hours before the sweet potato was soft enough. Incredibly easy to make! This will definitely be in rotation. Thanks!
Natasha says
I’m so glad you and your family liked it! Thanks for the stovetop tip!
Barb says
Fall is settling in and I find myself craving comfort food that warms the soul, all day cookers that are ready to go at the end of the day…. This recipe was the perfect answer !
So easy to mix together, stir and let the crockpot do the rest. A little bit of heat with the slightest sweetness from the potatoes, served over brown rice. Delicious, look forward to the leftovers!
Natasha says
I am so pleased you liked it, Barb! π
Denise T says
This seems like a simple and delicious recipe. The lentils and garbanzos give it a nice kick of protein but to make it a complete protein I would add a can of corn or serve it with some fresh baked corn bread. Being a confirmed omnivore myself, I might add some chicken or lean pork cubed and browned in olive oil. Yum!
Natasha says
Sure! Let me know if you make it!
Allan says
Just wanted to say thanks for posting this recipe! I’ve made it a few times now and have really enjoyed it each time. Very easy and very yummy. I have no problem living off it for a few days straight. π The only significant deviation I’ve made is using more lentils for added protein content. I have no doubt I will continue to return to this now and again, as it’s an excellent addition to this longtime vegan’s repertoire, so thanks once more!
Natasha says
That’s wonderful!! I am so happy you enjoy it, Allan! π
Catherine Sargent says
This recipe was delicious. I added a bunch of chopped kale about 1/2 way through and the juice of 1/2 a lemon and it was perfect. We ate it with rice and quinoa and my 10yo asked for seconds!
Natasha says
Yay I’m so happy it worked out and your kid liked it too! π
Jasmin says
Hi!! I made it and it was sooo good!! Do you have the macros and calories for this recipe π
Natasha says
Hi Jasmin! So happy you liked it. Sorry, I don’t have the nutrition info for this particular recipe. I’m not a trained nutritionist, so I don’t really 100% trust the online calculators out there, so I never include anything beyond calories if I’m including any info at all. With that said, plugging the exact ingredients you used into a calorie calculator should give you a pretty good idea of how many calories it is. I know that calories can vary a lot based on some factors e.g. the size of the sweet potatoes, for example, so any estimate I would provide would only be a guess.
Angela says
Just to say this receipe is still going strong in the UK in 2019! My wierd slow cooker only does 100degC (212degF) so even 6 hours is too much. 4-5 hours is plenty. It may be worth putting your slow cooker temperature on the instructions so people can judge cooking times accordingly. It’s a really tasty dish, so easy to make and great for a healthy January start! Thanks for the receipe!
Natasha says
Yay! So pleased you liked it. Thatβs a good question – I have never investigated what the actual temp of my slow cooker is. I just have a high and low setting.
Andria says
Can you freeze this recipe?
Natasha says
Hi! I think it should be fine to do that. It may end up a little bit mushier, but I’ve frozen similar recipes and never had an issue. Hope you enjoy the recipe! π
Stephanie says
How would you need to vary the instructions if you were to use frozen sweet potato?
Thanks!
Natasha says
Since it cooks for so long, I don’t think I’d change anything. You mean frozen sweet potato pieces, right?
Amy says
Hi! Looks great! MY husband is allergic to lentils and all legumes (except chickepas !) – can I use barley, rice or buckwheat groats instead?
Natasha says
Hi Amy! Sure, I think you could definitely give it a try. Let me know how it goes!
Tina says
This was delish!! As a new vegan I love trying new and easy dishes and this one was a real winner!! Going to be in my regular dinner rotation for sure!! Keep up the good work <3
Natasha says
Yay! So happy to hear it, Tina! Thanks for letting me know. π
Mike says
Hi Natasha,
I made this yesterday, and it was delicious! I cooked for 8 hours and the sweet potato chunks were a bit mushy, so I might try for 7 hours next time. Perhaps intuition told me this was going to be a tasty dish, so I doubled the recipe. This one is a keeper! I’ll provide a photo to you within a day or two. Can’t wait to try your Thai Sweet potato Coconut Red Curry.
Natasha says
I’m so glad you liked it, Mike! Yeah, getting slow cooking right for your personal preferences can sometimes take a little bit of trial and error for sure. Hope you like the red curry too. π
Kristas says
From what I have heard Naan is very high in calories and carbs (the “bad” ones). Any suggestion on something else to serve it with to scoop it or dip into it like you would with the Naan?
Natasha says
Hi! This is hearty enough that you can eat it without anything. I usually just eat it by itself. Pita bread is a little healthier, but again, it does have carbs obviously.
debbi says
This looks delicious. I’m going to try it in my Instant Pot!!
Natasha says
Thanks! Let me know how it goes! π
Sophie says
Hey I don’t have a slow cooker would it work in a big pan?
Natasha says
You bet! I did give another reader a tip on how to do this in one of the comments below – check that out to see if it helps. π
Helen says
Hi, can I use brown lentils instead? It is all I have in the pantry :-(!
Natasha says
Hi Helen! Yes, those should work. π Let me know how it goes!
Isabelle says
I’m a vegetarian and would love to try this recipe, however, I don’t own a crockpot. Do I still cook for 8 hours?
Natasha says
Hi Isabelle, I think it definitely would work to cook this outside a slow cooker. This is how I’d do it: fry up the onion in a large pot in about a tablespoon of olive oil until it’s lightly browned. I would then add the other ingredients, bring it to a boil, and then reduce the heat to medium-low and let it simmer with the lid slightly ajar. As for as how long this would take, I would test the tenderness of the veggies after about 30-45 minutes. You may need to cook it longer. This is just me guessing, so you may have to adjust cooking time a little… or a lot depending on several factors such as how much liquid is covering the veggies (depending on the size of your pot etc.). And as always, adjust seasonings to taste before serving. Let me know how it goes! Hope it’s delicious. π
Danielle says
I have never tried Curry, but I am all over this recipe. I love sweet potatoes and loved when I find a new recipe that incorporates them!
Thanks for this!!! Can’t wait to try it!
Natasha says
Thanks, Danielle! Let me know if you do try it. π
Ben Myhre says
oooo.. this one looks great and I always look to sweet potatoes as fall rolls around.
Natasha says
Thanks, Ben!!
Jennifer @ Show Me the Yummy says
LOVE curry!!!
Natasha says
Thanks!!
lindsay Cotter says
This is curry of my dreams. SLOW COOKED to perfection
Natasha says
Aww thanks, friend!
Mary Ann | The Beach House Kitchen says
This is the PERFECT fall comfort food dish Natasha! I love all the spices!
Natasha says
Thank you!! It definitely warms you up. π
Matt Robinson says
Loaded with so much goodness, this looks absolutely awesome!
Natasha says
Aww thanks, Matt!
Alice @ Hip Foodie Mom says
This looks so delicious!!! I’m all over this!!!
Natasha says
Thanks, Alice! Have a lovely weekend.