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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.
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. 🙂
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
Ingredients
- 1 medium to large sweet potato cut into 1" pieces
- 1 small onion diced
- 1 (14 ounce) can chickpeas drained
- 1 (28 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
- 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!
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.
- I live in Canada and sometimes use a larger 19 oz. can of chickpeas (they are commonly found here in that size). You can feel free to add more than the 14 oz if you like. This curry is very flexible.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I wanted to like this, but I couldnāt. Itās in no way an authentic curry.. it tastes raw and one-note. I love so many of your recipesā¦ maybe revisit this one. ā¤ļø
Hi Erin! I’m sorry you didn’t like it. I am not sure how it could taste raw after being cooked for 8 hours. Did you use all the suggested ingredients? It is a highly rated recipe with many reviews, so no need to revisit this one. I definitely don’t consider it to be “authentic” and don’t label it as such.
Added some carrots my friend had from the last harvest and a can of coconut milk and spinach towards the end, it was delicious!
That’s great to hear!!
Made it on the stove top, cooked in 40 minutes! Was so flavourful and delicious!
Served with warmed Naan bread.
I’m so glad you enjoyed it, Joey!
Made this yesterday it was so delicious!!! Did it on high for 3 hours. Didn’t have garam masala so omitted that. Already looking forward to the next time I make this. Great recipe especially during these cold winter days!
Fantastic!! Thank you so much! š
I am wondering what I can substitute for the garam masala?
Thank you!
Ahh I’d probably just leave it out and maybe increase the other spices. It has a unique flavor, so I don’t really know…
Garam Masala is actually just an Indian spice blend that consists of coriander, cumin, ginger, cardamom, pepper, cinnamon, and cloves. So if you have any of those spices you can add them to your crockpot!
This curry was simple to prepare and delicious to eat! Absolutely loved it!! I made two modifications: 1. Added an additional sweet potato, 2. Folded in some spinach at the end. I think you could easily add some cauliflower, zucchini, carrots, etc. — whatever you fancy! Thanks for the great recipe! It’s definitely going on my list of new favorites!
And I should mention – I made this on the stove, and it was ready in about 45 min!
I’m so glad you liked it! š
I really liked this recipe. I forgot to put it in the crock pot early so I tried it in my instapot. It turned out great with a 10 minute cook time on the soup setting. Thanks for the recipe!
I’m so glad that it worked out in the Instant Pot! š
It only took 10 minutes in the Instant pot? That’s awesome. I sometimes forget about dinner until it’s too late so that’s something I could definitely use!
My favorite dish. I can eat it everyday
I love that! Thanks for commenting! š
A terrific “Meatless Monday” recipe that is simple and amazing. If you like Indian food, you will not be disappointed. I followed the recipe to a “t” which is unusual for me. This has a very authentic curry flavor that can be made milder or hotter depending on your personal preference. I didn’t make rice, but I believe this would be terrific over or served with it and that completes the protein profile perfectly. This would also be a great side dish to accompany other Indian dishes. Note: We have Indian immigrant friends and instead of Naan, they use flour tortillas.
I’m so glad you enjoyed it! š
Are the lentils dried or canned?
I used dried ones.
Are they soft after cooking?
Yes… everything softens up.
Hi Natasha !! This recipe looks so amazing I am trying it today. However my husband doesnāt like chickpeas, will it alter anything if I donāt add them ??
Hi!! Thank you! It should be fine without… they just add a bit more protein, flavor, and texture. You could always replace with another type of bean if he likes some other kind (e.g. kidney). I think it should be fine to leave them out, though.