Salt & Lavender

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Vegan Sweet Potato Curry (Crockpot Recipe)

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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.

This vegan sweet potato curry is made easy in the Crockpot! You will love this easy vegan slow cooker recipe. It's full of healthy ingredients including chickpeas and red lentils. 

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.

Vegan sweet potato curry in the slow cooker collage photo.

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. 🙂

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.

This sweet potato curry is made easy in the Crockpot! You will love this easy vegan slow cooker recipe. It's full of healthy ingredients including chickpeas and red lentils. 

Let me know in the comments below if you’ve made this vegan sweet potato curry.

Questions? Don’t hesitate to ask!

This Crockpot sweet potato curry is loaded with good stuff including red lentils, chickpeas, oodles of sweet potatoes, and a vibrant blend of spices. This is the best vegan stew I've ever made!
5 from 3 votes
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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.

Course Main Course
Cuisine Indian
Keyword vegan slow cooker curry, vegan sweet potato curry
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Author Salt & Lavender

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 broth 
  • Salt & pepper to taste

For serving:

  • Chopped cilantro (optional)
  • Naan bread (optional) 

Instructions

  1. Prepare your sweet potato (I didn't peel it, but feel free to - there's lots of nutrients in the skin) and onion.
  2. 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.
  3. Serve with freshly chopped cilantro and naan bread (optional). Makes great leftovers! 

Recipe Notes

  • I haven't tried cooking it on high, but I would give it 3-4 hours. 
  • This is the 7-quart Crockpot that I use. 
  • Stove top cooking tips: Sauté the onion in a large pot in about a tablespoon of olive oil until it’s 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.

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.

Try more of my tasty recipes:

Vegan Rice Noodles
Vegan Spinach and Mushroom Pasta
15 Minute Kung Pao Zoodles

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Comments

  7. 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!

    Reply

    • 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. 🙂

      Reply

    • 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. 🙂

      Reply

  12. 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?

    Reply

    • 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.

      Reply

  13. 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.

    Reply

    • 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. 🙂

      Reply

  14. 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

    Reply

  15. Hi! Looks great! MY husband is allergic to lentils and all legumes (except chickepas !) – can I use barley, rice or buckwheat groats instead?

    Reply

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