Slow Cooker Sweet Potato and Lentil Tikka Masala (Vegan) Recipe
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.
- 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
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
- Prepare Slow Cooker: Spray the inside of a 5- to 6-quart slow cooker with cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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
