Sweet Potato and Lentil Tikka Masala Easy Vegan Slow Cooker Recipe
A hearty and easy vegan tikka masala made with sweet potatoes and lentils, slow-cooked to perfection with warm spices for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
- 1 cup (200g) brown lentils, rinsed well
- 1 (14 oz/400g) can diced tomatoes
- 1 cup (240ml) full-fat coconut milk
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup (240ml) low sodium vegetable broth
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon lemon juice
- Handful fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Peel and chop 2 medium sweet potatoes into roughly 1-inch cubes. Chop 1 large onion finely, mince 3 garlic cloves, and grate about 1 tablespoon of fresh ginger. Rinse 1 cup (200g) brown lentils under cold water until clear.
- In a small bowl, combine 1 tablespoon garam masala, 1 teaspoon ground cumin, 1 teaspoon coriander, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional). Set aside.
- Optional: Sauté the onion, garlic, and ginger in a splash of oil over medium heat until translucent and fragrant, about 5 minutes.
- Add the chopped sweet potatoes, rinsed lentils, canned diced tomatoes, coconut milk, vegetable broth, sautéed or raw aromatics, and spice blend into the slow cooker. Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir once halfway through if possible. Lentils should be tender but not mushy, and sweet potatoes should hold their shape.
- About 15 minutes before serving, stir in 1 tablespoon fresh lemon juice and season with salt and black pepper to taste.
- Garnish with freshly chopped cilantro and serve with steamed basmati rice or warm naan.
Notes
If the curry is too thick after cooking, add a splash more vegetable broth or coconut milk to reach desired consistency. Brown lentils hold shape better than red lentils, which cook faster and can become mushy. Sautéing aromatics before slow cooking adds deeper flavor but is optional. This recipe can also be made on the stovetop or in an Instant Pot.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 320
- Fat: 8
- Carbohydrates: 45
- Fiber: 12
- Protein: 14
Keywords: sweet potato, lentil, tikka masala, vegan, slow cooker, plant-based, gluten-free, Indian-inspired, easy dinner, healthy curry