Description
This hearty Vegan Sweet Potato Curry is a comforting slow-cooked stew bursting with warm spices, tender sweet potatoes, chickpeas, and red lentils. Rich in flavor and nutrients, it’s an easy, wholesome plant-based meal perfect for cozy dinners and meal prep.
Ingredients
Scale
Vegetables
- 1 medium to large sweet potato (cut into 1″ pieces)
- 1 small onion (diced)
- 4 cloves garlic (minced)
Legumes & Canned Goods
- 1 (14 ounce) can chickpeas (drained)
- 1 (28 ounce) can diced tomatoes (with juices)
- 1/2 cup red lentils
Spices & Seasonings
- 2 tablespoons curry powder
- 1/2 tablespoon ground cumin
- 1 tablespoon garam masala
- Salt & pepper (to taste)
Liquids & Others
- 2 cups vegetable broth
- Chopped cilantro (optional, for garnish)
- Naan bread (optional, for serving)
Instructions
- Prepare the Vegetables: Begin by cutting the sweet potato into 1-inch pieces. Dice the onion and mince the garlic. You can leave the sweet potato skin on to retain nutrients or peel it if you prefer.
- Combine Ingredients: Place the sweet potatoes, diced onion, minced garlic, drained chickpeas, canned diced tomatoes with their juices, red lentils, curry powder, ground cumin, garam masala, and vegetable broth into your slow cooker. Stir well to combine all ingredients evenly. Season lightly with salt and pepper, keeping in mind you can adjust seasoning after cooking.
- Slow Cook the Curry: Set the slow cooker to low heat and cook the mixture for 6 to 8 hours. Cooking for 6 hours will yield a more soup-like consistency, while the full 8 hours allows the sweet potatoes to release more starch, creating a thicker, stew-like texture. Stir occasionally if possible.
- Season and Serve: Once cooking is complete, taste the curry and adjust salt and pepper as needed. Serve hot with freshly chopped cilantro on top for a burst of freshness. Optionally, accompany the curry with naan bread for a complete meal. This curry also makes fantastic leftovers and reheats well.
Notes
- You can peel the sweet potatoes if you prefer a smoother texture, but leaving the skin adds nutrients and fiber.
- Adjust spices according to your heat tolerance; add more curry powder or garam masala for extra warmth.
- If the curry is too thick after slow cooking, add a splash of vegetable broth or water to adjust consistency.
- Serve with rice or quinoa as a gluten-free alternative to naan bread.
- This curry improves in flavor after a day, making it great for meal prep and leftovers.
