Go Back
–+ servings
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!
Print Recipe
4.69 from 16 votes

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.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: Indian
Keyword: vegan slow cooker curry, vegan sweet potato curry
Servings: 6
Author: Natasha Bull

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

Calories: 258kcal | Carbohydrates: 49g | Protein: 12g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 543mg | Potassium: 850mg | Fiber: 14g | Sugar: 11g | Vitamin A: 8411IU | Vitamin C: 17mg | Calcium: 121mg | Iron: 6mg