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This vegan sweet potato curry recipe is loaded with good stuff including red lentils, chickpeas, oodles of sweet potatoes, and a vibrant blend of spices. This vegan curry is easily made in the slow cooker.
With fall rapidly approaching (ugh), I wanted to get some more cozy comfort food on the blog. This Crockpot sweet potato and chickpea curry recipe fits that nicely. It’s definitely the best vegan curry I’ve ever made.
It’ll definitely warm you up, and there’s nothing quite like the familiar texture of stew. This is the perfect vegan winter comfort food recipe.
This one happens to be pretty healthy and vegan, so it can be enjoyed by all.
How to make vegan slow cooker curry
Like Crockpot recipes should be, this vegan Crockpot curry is easy, and you just chuck everything in the slow cooker and let it do its thing.
A note on cooking time: the photos were taken between 5-6 hours of cooking time. You can see there is quite a bit of liquid. My light was running out, so I had to take the photos ASAP. To fully test the recipe, I put it back in the Crockpot and gave it the 8 hours, and it does thicken up considerably (from the starch in the sweet potatoes mostly), so keep that in mind.
I prefer it with the slightly thicker consistency, which is good if you leave it on while you’re at work all day. It’s fine to eat after 5-6 hours if you’re in a pinch, basically.
I used medium curry powder, so it isn’t crazy hot, but it definitely does pack some heat. Mild or hot curry powder would work as well… whatever suits your preferences. If you want this vegan sweet potato curry to be even hotter, you can always add in some cayenne pepper.
You can make this recipe on the stove if you don’t own a slow cooker. I included some tips in the recipe card.
I think it’s pretty apparent by now that I love sweet potatoes. They’re so versatile, and I just can’t get enough of that sweetness.
I particularly enjoy my recent stuffed sweet potatoes recipe. They’re stuffed with a lot of good stuff (I have a way with words), basically, and you may like them too. 🙂
I don’t make nearly enough Crockpot recipes. I tend to forget about my Crockpot for months on end, then I use it and I’m like why don’t I use it more often? Vicious cycle.
My husband absolutely loves curries, and he definitely relished all the leftovers. They reheat very well.
If you like this vegan slow cooker recipe, you may also like my Thai sweet potato curry recipe (also vegan) and my vegan southwest sweet potato meal prep bowls.
Let me know in the comments below if you’ve made this vegan sweet potato curry.
Questions? Don’t hesitate to ask!
Vegan Sweet Potato Curry
Ingredients
- 1 medium to large sweet potato cut into 1" pieces
- 1 small onion diced
- 1 (14 ounce) can chickpeas drained
- 1 (28 ounce) can diced tomatoes with juices
- 1/2 cup red lentils
- 4 cloves garlic minced
- 2 tablespoons curry powder
- 1/2 tablespoon ground cumin
- 1 tablespoon garam masala
- 2 cups vegetable broth
- Salt & pepper to taste
For serving:
- Chopped cilantro (optional)
- Naan bread (optional)
Instructions
- Prepare your sweet potato (I didn't peel it, but feel free to - there's lots of nutrients in the skin) and onion.
- Add all ingredients to your slow cooker (you may want to go easy on salt & pepper until after it's cooked, then season to taste). Give it a good stir then cook on low for 6-8 hours. The photos pictured show what it looks like after 5-6 hours of cooking. The full 8 hours makes it more of a thicker stew consistency because the sweet potatoes release more of their starch.
- Serve with freshly chopped cilantro and naan bread (optional). Makes great leftovers!
Notes
- I haven't tried cooking it on high, but I would give it 3-4 hours.
- This is the 7-quart Crockpot that I use.
- I live in Canada and sometimes use a larger 19 oz. can of chickpeas (they are commonly found here in that size). You can feel free to add more than the 14 oz if you like. This curry is very flexible.
- Stove top cooking tips: Sauté the onion in a large pot in about a tablespoon of olive oil until it’s lightly browned. Add the remaining ingredients, bring it to a boil, and then reduce the heat to medium-low and let it simmer with the lid slightly ajar. Test the tenderness of the veggies after about 30-45 minutes. You may need to cook it longer. Cooking time will vary depending on size of pot and other factors. Adjust seasonings to taste before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was delicious. I added a bunch of chopped kale about 1/2 way through and the juice of 1/2 a lemon and it was perfect. We ate it with rice and quinoa and my 10yo asked for seconds!
Yay I’m so happy it worked out and your kid liked it too! 🙂
Hi!! I made it and it was sooo good!! Do you have the macros and calories for this recipe 🙂
Hi Jasmin! So happy you liked it. Sorry, I don’t have the nutrition info for this particular recipe. I’m not a trained nutritionist, so I don’t really 100% trust the online calculators out there, so I never include anything beyond calories if I’m including any info at all. With that said, plugging the exact ingredients you used into a calorie calculator should give you a pretty good idea of how many calories it is. I know that calories can vary a lot based on some factors e.g. the size of the sweet potatoes, for example, so any estimate I would provide would only be a guess.
Just to say this receipe is still going strong in the UK in 2019! My wierd slow cooker only does 100degC (212degF) so even 6 hours is too much. 4-5 hours is plenty. It may be worth putting your slow cooker temperature on the instructions so people can judge cooking times accordingly. It’s a really tasty dish, so easy to make and great for a healthy January start! Thanks for the receipe!
Yay! So pleased you liked it. That’s a good question – I have never investigated what the actual temp of my slow cooker is. I just have a high and low setting.
Can you freeze this recipe?
Hi! I think it should be fine to do that. It may end up a little bit mushier, but I’ve frozen similar recipes and never had an issue. Hope you enjoy the recipe! 🙂
How would you need to vary the instructions if you were to use frozen sweet potato?
Thanks!
Since it cooks for so long, I don’t think I’d change anything. You mean frozen sweet potato pieces, right?
Hi! Looks great! MY husband is allergic to lentils and all legumes (except chickepas !) – can I use barley, rice or buckwheat groats instead?
Hi Amy! Sure, I think you could definitely give it a try. Let me know how it goes!
This was delish!! As a new vegan I love trying new and easy dishes and this one was a real winner!! Going to be in my regular dinner rotation for sure!! Keep up the good work <3
Yay! So happy to hear it, Tina! Thanks for letting me know. 🙂
Hi Natasha,
I made this yesterday, and it was delicious! I cooked for 8 hours and the sweet potato chunks were a bit mushy, so I might try for 7 hours next time. Perhaps intuition told me this was going to be a tasty dish, so I doubled the recipe. This one is a keeper! I’ll provide a photo to you within a day or two. Can’t wait to try your Thai Sweet potato Coconut Red Curry.
I’m so glad you liked it, Mike! Yeah, getting slow cooking right for your personal preferences can sometimes take a little bit of trial and error for sure. Hope you like the red curry too. 🙂
From what I have heard Naan is very high in calories and carbs (the “bad” ones). Any suggestion on something else to serve it with to scoop it or dip into it like you would with the Naan?
Hi! This is hearty enough that you can eat it without anything. I usually just eat it by itself. Pita bread is a little healthier, but again, it does have carbs obviously.
This looks delicious. I’m going to try it in my Instant Pot!!
Thanks! Let me know how it goes! 🙂