Name: Sweet Potato Lentil Curry
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: Indian-inspired
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 cup red lentils, rinsed; 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon turmeric; 1 tablespoon garam masala; 1 teaspoon paprika; 1 can (14 oz) diced tomatoes; 2 cups fresh spinach or kale; 1 tablespoon olive oil; Salt and pepper to taste

This Sweet Potato Lentil Curry is a wholesome, plant-based dish packed with comforting flavors and vibrant colors. Perfect for busy days, this slow-cooker recipe combines tender sweet potatoes, protein-rich lentils, and aromatic spices to create a nourishing meal that’s easy to prepare, full of nutrients, and ideal for family dinners or meal prep.

Recipe Tips and Tricks

Prep ingredients the night before: Chop sweet potatoes and onions ahead of time to save time in the morning.
Rinse lentils: Always rinse lentils thoroughly to remove debris and improve texture.
Layer ingredients wisely: Place heartier items like sweet potatoes at the bottom for even cooking.
Don’t skip the spices: Toasting or warming the spices before adding can enhance their flavors.
Adjust consistency: Add more vegetable broth or coconut milk if you prefer a thinner curry.
Toppings for extra flair: Garnish with fresh cilantro, lime wedges, or a dollop of coconut yogurt for added flavor and presentation.

Why You’ll Love This Recipe

This Sweet Potato Lentil Curry is a perfect blend of health and taste. The natural sweetness of the potatoes complements the earthy lentils, while the spices bring a warming depth to every bite. It’s ideal for busy lifestyles, as the slow cooker does all the work. Whether you’re vegan, vegetarian, or just looking for a hearty, budget-friendly meal, this recipe offers versatility, vibrant flavors, and comfort in every bowl. Plus, it’s perfect for leftovers and freezer-friendly for meal prep!

Yield: Serves: 6

Sweet Potato Lentil Curry

A hearty Sweet Potato Lentil Curry made in a crockpot, packed with nutrients, bold spices, and perfect for meal prep.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 20 minutes

Ingredients

2 medium sweet potatoes, peeled and diced
1 cup red lentils, rinsed
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk
2 cups vegetable broth
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon paprika
1 can (14 oz) diced tomatoes
2 cups fresh spinach or kale
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Prepare the crockpot: Lightly grease the interior with olive oil to prevent sticking.
Layer ingredients: Add diced sweet potatoes, lentils, onions, garlic, and ginger to the crockpot. Pour in diced tomatoes, vegetable broth, and coconut milk.
Add spices: Sprinkle cumin, coriander, turmeric, garam masala, and paprika over the mixture. Stir gently to combine.
Cook: Set the crockpot on low for 6 hours or high for 3 hours until the sweet potatoes are tender and lentils are soft.
Add greens: Stir in spinach or kale during the last 10 minutes of cooking until wilted.
Adjust seasoning: Taste and season with salt and pepper. Add a splash of lime juice for a fresh, tangy finish.
Serve: Ladle into bowls and garnish with cilantro, lime wedges, or coconut yogurt. Serve with rice, naan, or quinoa.

Notes

If you prefer a thicker curry, mash some of the sweet potatoes with a fork before serving.
This recipe is naturally gluten-free and vegan.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 147Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 400mgCarbohydrates 23gFiber 6gSugar 7gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Sweet Potatoes: Provide natural sweetness and a creamy texture. Peel and dice into bite-sized cubes for even cooking.
Red Lentils: They cook faster and break down into a creamy consistency, but green or brown lentils can be used for a firmer texture.
Coconut Milk: Adds creaminess and balances the spices. Use full-fat for richness or light for a lower calorie option.
Vegetable Broth: Enhances flavor; ensure it’s low-sodium to control the saltiness.
Aromatics (Onions, Garlic, Ginger): Build the base flavor of the curry. Fresh ginger is a must for its zing.
Spices (Cumin, Coriander, Turmeric, Garam Masala, Paprika): These create the signature curry flavor. Adjust to your spice tolerance.
Spinach or Kale: Stir in at the end for added greens and nutrients.

Variations and Substitutions

Add protein: For non-vegans, shredded chicken or shrimp can be stirred in during the last hour of cooking.
Swap sweet potatoes: Butternut squash or carrots are great alternatives with similar sweetness and texture.
Different lentils: Use green or brown lentils for a firmer texture, or yellow lentils for a creamier dish.
Make it spicier: Add cayenne pepper or chopped chili for extra heat.
Add crunch: Garnish with toasted nuts, seeds, or crispy shallots.
Different greens: Replace spinach with kale, chard, or collard greens for variation.
Make it tangy: A splash of lemon juice or apple cider vinegar can brighten the flavors.

Storage Options

Refrigerate: Store leftovers in an airtight container for up to 5 days. Reheat in a microwave or on the stovetop with a splash of broth to loosen.
Freeze: Portion the curry into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Batch cooking: Double the recipe for meal prep and freeze individual servings for easy, nutritious lunches.