This post may contain affiliate links. Please read our disclosure policy.
This vegan sweet potato curry recipeis 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 stuffedsweet potatoes recipe. They’restuffed 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) andmy 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!
4.69 from 16 votes
Vegan Sweet Potato Curry
By Natasha Bull
This vegan sweet potato curry recipeis 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.
Prep: 20 minutes mins
Cook: 8 hours hrs
Total: 8 hours hrs 20 minutes mins
Servings: 6
Save RecipePin RecipeRate RecipePrint Recipe
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
Calories: 258kcal, Carbohydrates: 49g, Protein: 12g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 543mg, Potassium: 850mg, Fiber: 14g, Sugar: 11g, Vitamin A: 8411IU, Vitamin C: 17mg, Calcium: 121mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a star rating and comment below!
Crockpot Healthy Mains Recipes Vegan Vegetarian
Hi! I’m Natasha.
Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!
More About Me
