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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!

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