Slow Cooker Sweet Potato and Lentil Tikka Masala (Vegan) Recipe

Introduction

This Slow Cooker Sweet Potato and Lentil Tikka Masala is a comforting vegan dish full of warm spices and creamy coconut milk. It’s effortless to prepare and perfect for a satisfying weeknight meal.

Ingredients

• Cooking spray
• 1 cup chopped onion
• 4 garlic cloves, minced
• 4 cups peeled, cubed sweet potato (about 2 medium)
• 1 cup dried red lentils
• 1 Tbsp. garam masala
• 2 tsp. curry powder
• 1 tsp. ground ginger
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 6-oz. can tomato paste
• 1 quart vegetable broth
• 1 13.5-oz. can lite coconut milk
• For serving: white or brown basmati rice, a dollop of yogurt, grilled pita, and fresh cilantro or basil (optional)

Instructions

1. Step 1: Coat a 5- to 6-quart slow cooker with cooking spray. Add the chopped onion, minced garlic, cubed sweet potatoes, dried red lentils, garam masala, curry powder, ground ginger, kosher salt, black pepper, tomato paste, and vegetable broth. Stir well to combine everything evenly.
2. Step 2: Cover the slow cooker and cook on low for 8 hours. When cooking time is complete, turn off the heat and stir in the lite coconut milk. Let the mixture stand, covered, for 5 minutes before serving.
3. Step 3: Serve the tikka masala over cooked white or brown basmati rice. Garnish with a dollop of yogurt, grilled pita, and fresh cilantro or basil if desired.

Tips & Variations

• For a richer flavor, try using full-fat coconut milk instead of lite coconut milk.
• If you prefer a thinner sauce, add a little more vegetable broth before cooking.
• To make it gluten-free, skip the grilled pita and serve with gluten-free naan or extra rice.
• Add chopped spinach or kale in the last 30 minutes of cooking for extra greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils cook faster and break down nicely to thicken the sauce, but you can use green or brown lentils. Just note that cooking times may need to be adjusted.

Is this recipe spicy?

The dish has warm spices but isn’t very spicy. Add a pinch of cayenne pepper or chopped chili if you prefer more heat.

Slow Cooker Sweet Potato and Lentil Tikka Masala (Vegan) Recipe

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★★★★★

4.6 from 121 reviews

This Slow Cooker Sweet Potato and Lentil Tikka Masala is a comforting, vegan-friendly dish that combines hearty sweet potatoes and protein-rich red lentils simmered in a flavorful blend of spices and creamy coconut milk. Perfect for an easy, hands-off meal, it fills your kitchen with the warm aromas of garam masala, curry powder, and ginger, delivering a rich and satisfying plant-based curry that pairs beautifully with basmati rice and fresh herbs.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• Cooking spray, as needed
• 1 cup chopped onion
• 4 garlic cloves, minced
• 4 cups peeled and cubed sweet potato (about 2 medium)
• 1 cup dried red lentils
• 1 tablespoon garam masala
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (6-ounce) can tomato paste
• 1 quart vegetable broth
• 1 (13.5-ounce) can lite coconut milk

For Serving

• White or brown basmati rice
• A dollop of vegan yogurt (optional)
• Grilled pita bread
• Fresh cilantro or basil, for garnish

Instructions

1. Prepare Slow Cooker: Spray the inside of a 5- to 6-quart slow cooker with cooking spray to prevent sticking.
2. Combine Ingredients: Add chopped onion, minced garlic, peeled and cubed sweet potatoes, red lentils, garam masala, curry powder, ground ginger, kosher salt, black pepper, tomato paste, and vegetable broth into the slow cooker. Stir everything well to evenly combine all ingredients.
3. Cook the Curry: Cover the slow cooker with the lid and set to cook on low heat. Let the mixture cook for 8 hours, allowing the flavors to meld and the lentils and potatoes to become tender.
4. Add Coconut Milk: After 8 hours, turn off the slow cooker. Stir in the lite coconut milk thoroughly until incorporated. Cover and let the curry stand for 5 minutes to heat through and thicken slightly.
5. Serve: Spoon the warm tikka masala over cooked white or brown basmati rice. Garnish with grilled pita, a dollop of vegan yogurt if desired, and fresh cilantro or basil leaves. Serve immediately.

Notes

• This recipe is naturally vegan and can easily be made gluten-free by serving with gluten-free bread or without pita.
• Ensure lentils are well rinsed before use to remove any impurities.
• You can adjust the spice level by increasing or decreasing the amount of garam masala and curry powder.
• Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
• For a creamier texture, blend a portion of the curry before adding coconut milk.

Keywords: slow cooker, sweet potato, lentils, tikka masala, vegan curry, plant-based, easy dinner, Indian spices