I made a Sweet Potato And Lentil Stew that comes out rich, saucy, and outrageously satisfying, perfect for hectic weeknights.

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I’m obsessed with this Slow Cooker Sweet Potato and Lentil Tikka Masala because it tastes like I worked way harder than I did. I love how the sweet potatoes break down into silky bites while the red lentils add this hearty, slightly nutty backbone.

It’s my go-to Lentils And Sweet Potato Recipe when I want comfort without fuss. But the real win is the sauce, curry spices, tang, coconut richness, all mugged together into something sticky and spoonable.

I pile it on rice or shove it into warm pita. Serious, messy, totally worth the weeknight hype.

And I don’t lie.

Ingredients

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Sweet potatoes: creamy, sweet bite that soaks up all the spices.
Red lentils: adds body and protein, they melt into silky goodness.
Yellow onion: sweet backbone, gives depth and cozy savory notes.
Garlic: punchy aroma, wakes up the whole pot.
Fresh ginger: bright zip and a little heat, very fresh tasting.
Diced tomatoes: tangy base, keeps things saucy and slightly acidic.
Coconut milk: rich creaminess, rounds out spices and feels indulgent.
Vegetable broth: thins sauce a bit and adds savory background.
Tomato paste: concentrated tomato boost, deepens color and flavor.
Garam masala: warm, complex spice mix that smells amazing.
Ground cumin: earthy warmth, gives that classic curry vibe.
Ground coriander: subtle citrusy note, lightens heavier spices.
Turmeric: golden color and mild earthiness, kind of comforting.
Paprika: smoky or sweet layer, depends which you choose.
Cayenne pepper: adds kick; use a little if you like heat.
Salt: pulls everything together, don’t skip it.
Black pepper: small peppery snap, accents the other spices.
Olive oil: helps bloom spices and keeps things from sticking.
Lemon juice: fresh zing at the end, brightens the whole dish.
Cilantro: fresh herbal finish, chop it right before serving.
Basmati rice: fluffy, fragrant scoop that soaks up sauce perfectly.
Warm pita: great for scooping, makes it feel homey and casual.

Ingredient Quantities

2 large sweet potatoes (about 1 1/4 to 1 1/2 lb), peeled and cut into 1 inch cubes

1 cup red lentils, rinsed

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 can (14 oz) diced tomatoes

1 can (14 oz) full fat coconut milk

1/2 cup vegetable broth or water

2 tbsp tomato paste

2 tbsp garam masala

1 tbsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp smoked paprika or regular paprika

1/2 to 1 tsp cayenne pepper, optional for heat

1 tsp salt, plus more to taste

1/2 tsp black pepper

1 tbsp olive oil or neutral oil

2 tbsp lemon juice or to taste

1/4 cup chopped fresh cilantro for garnish, optional

Cooked basmati rice or warm pita, for serving

How to Make this

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1. Heat oil in a skillet over medium heat, add the chopped onion and a pinch of salt, cook until soft and starting to brown, about 6 minutes; stir in the garlic and grated ginger and cook 30 seconds more so they smell fragrant.

2. Add the garam masala, cumin, ground coriander, turmeric, smoked paprika, cayenne if using, and black pepper to the skillet, stir constantly 30 to 45 seconds to bloom the spices, then mix in the tomato paste and cook 1 minute to take off the raw edge.

3. Transfer the onion and spice mixture to the slow cooker; add the peeled cubed sweet potatoes, rinsed red lentils, canned diced tomatoes (with juices), coconut milk, and vegetable broth or water.

4. Stir everything together in the slow cooker so the spices and tomato paste are evenly distributed; season with 1 teaspoon salt to start.

5. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender and the lentils have mostly broken down and thickened the sauce.

6. Check about halfway through cooking and give it a stir; if it looks too dry add a splash more broth, if it is too thin you can remove the lid and cook another 20 to 30 minutes on high to reduce.

7. When the potatoes are tender, taste and adjust seasoning with more salt, pepper, or cayenne if you like more heat; stir in the lemon juice to brighten the flavors.

8. If you want a smoother, creamier texture, mash a few sweet potato chunks against the side of the cooker or use an immersion blender for a couple quick pulses, but don’t overblend, you want some texture.

9. Garnish with chopped cilantro and serve the tikka masala over cooked basmati rice or with warm pita to soak up the sauce.

10. Leftovers keep great in the fridge for 3 to 4 days and the flavors actually deepen overnight; reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.

Equipment Needed

1. Large nonstick or stainless steel skillet
2. Slow cooker (crockpot)
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula
7. Can opener
8. Immersion blender or potato masher (optional for creamier texture)
9. Citrus juicer or fork for squeezing lemon

FAQ

Can I make this on the stove instead of a slow cooker? Yes. Brown the onion, garlic and ginger in a big pot with the oil, add the spices for a minute, then stir in sweet potatoes, lentils, tomatoes, tomato paste, broth and coconut milk. Simmer gently, covered, for about 25 to 35 minutes until lentils and potatoes are tender, stirring every 8 to 10 minutes so it doesn't stick.

My slow cooker runs hot. How long should I cook it? If your cooker runs hot, use the low setting for 3 to 4 hours and check. On a typical slow cooker low is 4 to 6 hours and high is 2 to 3 hours. You want the lentils soft and the sweet potatoes falling apart a bit, not mushy, so check early if you think it gets too hot.

Can I use other lentils or beans? You can, but red lentils work best because they break down and make the sauce creamy. Brown or green lentils hold their shape so they'll need longer cooking and the texture will be different. Canned beans can be added near the end so they don't get mushy.

How do I adjust the spice level? Start with the lower end of the cayenne and 1 1/2 to 2 tablespoons of garam masala if you want milder. Taste toward the end and add more cayenne, paprika or a pinch of black pepper. A squeeze of lemon at the end brightens flavors and can make it taste less spicy.

My sauce is too thin or too thick. How do I fix it? For thinner, stir in a little more vegetable broth or water and heat a few minutes. For thicker, remove the lid and let it cook on high or oven warm for 15 to 30 minutes to reduce, or mash some of the sweet potatoes against the side of the pot to naturally thicken the sauce.

How long will leftovers keep and how do I reheat? Store in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stove with a splash of water or broth, or microwave in short bursts, stirring in between so it heats evenly. If the coconut milk separates a bit after freezing, stirring while reheating will bring it back together.

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

Sweet potatoes: swap with butternut squash or orange-fleshed pumpkin, cut into same size cubes; if using regular potatoes, roast first or cut smaller since they take longer to soften.
Red lentils: you can use split yellow lentils or green/brown lentils; note green/brown keep their shape more and may need a bit more cooking time and extra liquid.
Full fat coconut milk: replace with canned coconut cream diluted with water, or use plain unsweetened soy or oat milk plus a tablespoon of coconut oil for richness.
Garam masala: mix 1 tbsp curry powder with 1 tsp ground cinnamon and 1/2 tsp ground cardamom if you dont have garam masala; or use 1 1/4 tbsp curry powder alone for a quicker swap.

Pro Tips

1) Brown the onions a little more than you think you should. Letting them get nicely caramelized gives a sweeter, deeper base so the curry tastes richer later. Watch closely though so they dont burn.

2) Rinse the lentils but dont soak them. Rinsing removes grit and helps them break down evenly while cooking; soaking can make them go mushy too fast. If the sauce gets too thick, add hot broth or water, not cold, so cooking doesnt stop.

3) If you want extra creaminess, stir in 1/4 cup of the coconut milk near the end rather than at the start. That keeps the coconut flavor bright. Or mash a few potato chunks with a fork for thickness but leave lots of texture so it still feels homemade.

4) Taste and tweak at the end. Add lemon juice in small amounts and salt last, and if it needs a kick add cayenne by 1/4 teaspoon increments. Flavors settle after resting, so leftovers might need another splash of acid or salt before serving.

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

Recipe by Sarah level

0.0 from 0 votes

I made a Sweet Potato And Lentil Stew that comes out rich, saucy, and outrageously satisfying, perfect for hectic weeknights.

Servings

servings

Calories

625

kcal

Equipment: 1. Large nonstick or stainless steel skillet
2. Slow cooker (crockpot)
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula
7. Can opener
8. Immersion blender or potato masher (optional for creamier texture)
9. Citrus juicer or fork for squeezing lemon

Ingredients

2 large sweet potatoes (about 1 1/4 to 1 1/2 lb), peeled and cut into 1 inch cubes
1 cup red lentils, rinsed
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) full fat coconut milk
1/2 cup vegetable broth or water
2 tbsp tomato paste
2 tbsp garam masala
1 tbsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp smoked paprika or regular paprika
1/2 to 1 tsp cayenne pepper, optional for heat
1 tsp salt, plus more to taste
1/2 tsp black pepper
1 tbsp olive oil or neutral oil
2 tbsp lemon juice or to taste
1/4 cup chopped fresh cilantro for garnish, optional
Cooked basmati rice or warm pita, for serving

Directions

Heat oil in a skillet over medium heat, add the chopped onion and a pinch of salt, cook until soft and starting to brown, about 6 minutes; stir in the garlic and grated ginger and cook 30 seconds more so they smell fragrant.
Add the garam masala, cumin, ground coriander, turmeric, smoked paprika, cayenne if using, and black pepper to the skillet, stir constantly 30 to 45 seconds to bloom the spices, then mix in the tomato paste and cook 1 minute to take off the raw edge.
Transfer the onion and spice mixture to the slow cooker; add the peeled cubed sweet potatoes, rinsed red lentils, canned diced tomatoes (with juices), coconut milk, and vegetable broth or water.
Stir everything together in the slow cooker so the spices and tomato paste are evenly distributed; season with 1 teaspoon salt to start.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender and the lentils have mostly broken down and thickened the sauce.
Check about halfway through cooking and give it a stir; if it looks too dry add a splash more broth, if it is too thin you can remove the lid and cook another 20 to 30 minutes on high to reduce.
When the potatoes are tender, taste and adjust seasoning with more salt, pepper, or cayenne if you like more heat; stir in the lemon juice to brighten the flavors.
If you want a smoother, creamier texture, mash a few sweet potato chunks against the side of the cooker or use an immersion blender for a couple quick pulses, but don’t overblend, you want some texture.
Garnish with chopped cilantro and serve the tikka masala over cooked basmati rice or with warm pita to soak up the sauce.
Leftovers keep great in the fridge for 3 to 4 days and the flavors actually deepen overnight; reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.