Crockpot Sweet Potato Lentil Curry
Crockpot Sweet Potato Lentil Curry is a cozy, hands-off dinner that cooks low and slow until the sweet potatoes turn tender and the lentils soak up all the warm curry flavor. It's hearty, filling, and great for meal prep because the texture gets even better as it sits. Serve it with rice, naan, or on its own for an easy plant-based meal that feels comforting but still works for a busy weeknight.
Equipment
- Crockpot
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1½ cups red lentils (rinsed)
- 2 medium sweet potatoes (peeled and diced)
- 1 14.5-oz can diced tomatoes
- 1 small onion (finely chopped)
- 3 cups vegetable broth
- 2 cups water
- 1 tablespoon grated ginger
- 3 cloves garlic (minced)
- 1½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- Salt to taste
- 3 cups baby spinach
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
Instructions
- Add red lentils, sweet potatoes, diced tomatoes, onion, vegetable broth, ginger, garlic, cumin, coriander, turmeric, chili powder, and salt to the crockpot. Stir well to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lentils are soft and the sweet potatoes are tender.
- Stir in the spinach and garam masala during the last 15 minutes of cooking.
- Finish with lemon juice, taste, and adjust salt if needed before serving.
Notes
- Adding garam masala at the end keeps its aroma more pronounced.
- Red lentils break down as they cook, creating a naturally thick curry.
- For a deeper flavor, sauté the onion, ginger, garlic, and spices for 5 minutes before adding to the crockpot.
- If the curry is thinner than you prefer, cook on high for 20 to 30 minutes with the lid slightly ajar to help excess liquid evaporate.
- The flavors deepen as it rests, and it reheats well, so it works nicely for meal prep or next-day lunches.
- Brown or green lentils can be used for a chunkier texture, though cooking time may increase slightly.
