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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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What do you mean by ‘prepare the sweet potato and onion’? Does it mean fry before adding to slow cooker? Thanks.
No… I mean cut it into 1″ pieces and dice the onion (as indicated in the ingredients list). 🙂 I just put that extra little reminder in the beginning there, and it also allows me to explain that you can keep the sweet potato skins on if you want to.
Great recipe thanks! I also added some baby spinach towards the end of cooking and found it went amazing. Also some fresh coriander to serve makes all the difference.
Ooh good idea!
This was yummy! I cooked it on high in my slow cooker and it took about 4 hours, had to add extra veg stock towards the end of cooking but it didn’t alter the taste. I used medium curry powder and had it with brown rice and didn’t have the yoghurt. There was enough left over to have it the next night with half brown rice and home made sweet potato fries. Will definitely be doing this as a regular thing, many thanks.
So pleased you enjoyed it, Nicky! 😀
We didn’t care for this at all. Despite all the seasonings and a lot of ground pepper, it was bland. Threw out the leftovers and I made only a half recipe.
Sorry to hear that, Amy! Possibly a silly question, but did you add enough salt? I find that especially veggie dishes can taste very bland if you under salt them.
Looks and sounds lovely! Want to try it your way, but I am curious if you think it would taste good if I substituted the sweet potatoes for yellow/golden potatoes? My husband doesn’t like sweet potatoes. 🙁
Hmm… I think you could for sure give it a try. I can’t say that the properties are exactly the same, but it probably will still taste good. Let me know!
I make curry with white/yellow potatoes all the time (goes great with cauliflower and coconut milk); would probably work fine, though I’d expect the white potatoes to end up a bit softer than the sweet potato in this recipe.
Makes sense! Thanks
My immigrant Indian friends make several recipes using white potatoes. As I made this last night, I considered using white potatoes because my husband doesn’t like sweet potatoes either. However, the other ingredients marry so well, he didn’t even comment about the sweet potatoes, which I decided to use because they are higher in fiber (especially with the skin which became VERY tender, vitamins and minerals.) Yep, I’m a dietitian, and always looking for nutrient dense low fat recipes!!! This one is an absolute winner. NOTE: I used the stove top method, and it took less than an hour to cook.
Love this recipe! Even my food snob uncle liked it. My dad and sister loved it too. I usually have a lot leftover and I’ve had no problems eating it after defrosting.
That’s great! Thanks so much for leaving me a comment!
Hi! Can you substitute for the red lentils with green lentils? Would it make a big difference?
Hi Merel! I think that should be fine. 🙂 Let me know how it goes!
My family and I loved it! I made it on the stove and had it at a low simmer for almost 2.5 hours before the sweet potato was soft enough. Incredibly easy to make! This will definitely be in rotation. Thanks!
I’m so glad you and your family liked it! Thanks for the stovetop tip!
Fall is settling in and I find myself craving comfort food that warms the soul, all day cookers that are ready to go at the end of the day…. This recipe was the perfect answer !
So easy to mix together, stir and let the crockpot do the rest. A little bit of heat with the slightest sweetness from the potatoes, served over brown rice. Delicious, look forward to the leftovers!
I am so pleased you liked it, Barb! 🙂
This seems like a simple and delicious recipe. The lentils and garbanzos give it a nice kick of protein but to make it a complete protein I would add a can of corn or serve it with some fresh baked corn bread. Being a confirmed omnivore myself, I might add some chicken or lean pork cubed and browned in olive oil. Yum!
Sure! Let me know if you make it!
I did add some poached chicken to part of the recipe I made last night as my husband wanted something more substantial than the “veggie” dish. I was disappointed as it diluted the flavor too much. I will try pork next time and will brown the pork with the onions in olive oil. I also think a mixture of vegetable and beef broth would give it some additional flavor AND the spices should probably be increased accordingly for a more robust flavor. If using chicken, use the same technique, and add some chicken base.
Just wanted to say thanks for posting this recipe! I’ve made it a few times now and have really enjoyed it each time. Very easy and very yummy. I have no problem living off it for a few days straight. 🙂 The only significant deviation I’ve made is using more lentils for added protein content. I have no doubt I will continue to return to this now and again, as it’s an excellent addition to this longtime vegan’s repertoire, so thanks once more!
That’s wonderful!! I am so happy you enjoy it, Allan! 🙂
Do you put in dry lentils, or cook them first?
Dry