Slow Cooker Sweet Potato Lentil Curry

$- 2 medium sweet potatoes, peeled and diced into bite-sized cubes - 1 cup dried green or brown lentils, thoroughly rinsed and drained - 1 can (14 oz) full-fat coconut milk - 1 can (14.5 oz) diced tomatoes, with juices included - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 2 cups vegetable broth or stock - 2 tablespoons curry powder - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon red chili flakes (adjust according to your spice preference) - Salt and pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Fresh cilantro, for garnish - Juice of 1 fresh lime You can use any sweet potato, but I love the orange-fleshed ones. They add a nice sweetness. If you want a creamier texture, swap coconut milk for cashew cream. For lentils, green or brown work best. You can even use red lentils for a quicker cook time. If you don’t have fresh ginger, ground ginger can work too, but use less. This curry is vegan and gluten-free. It fits many diets and is packed with nutrients. If you’re nut-free, stick to coconut milk. This dish is hearty and filling, making it a great option for everyone. Start by gathering all your ingredients. You need: - 2 medium sweet potatoes, peeled and diced into bite-sized cubes - 1 cup dried green or brown lentils, rinsed and drained - 1 can (14 oz) full-fat coconut milk - 1 can (14.5 oz) diced tomatoes, with juices - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 2 cups vegetable broth or stock - 2 tablespoons curry powder - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon red chili flakes - Salt and pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Fresh cilantro, for garnish - Juice of 1 fresh lime Once you have everything, chop the sweet potatoes and onion. Mince the garlic and grate the ginger. This step makes the cooking process smooth and quick. In your slow cooker, add the sweet potatoes, lentils, onion, garlic, and ginger. Stir these ingredients together well. Next, pour in the coconut milk and diced tomatoes. Don't forget to include the juices from the tomatoes. This adds depth to your curry. Add the vegetable broth next. Then, sprinkle in the curry powder, turmeric, cumin, and red chili flakes. Season with salt and pepper to your taste. Mix everything until it is well combined. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The curry is done when the sweet potatoes and lentils are tender. About 15 minutes before serving, gently stir in the chopped spinach or kale. This adds a nice color and nutrients. Cover the slow cooker again to let the greens wilt. Just before you serve, squeeze the fresh lime juice over the curry. This brightens the flavors. Taste the dish and adjust seasoning as needed. Serve hot, garnished with fresh cilantro on top. Enjoy the warm, inviting aroma of this delightful curry! To boost the flavor of your curry, try adding a few key ingredients. A splash of lime juice brightens the dish. You can also add a spoonful of almond or peanut butter for creaminess. Fresh herbs like cilantro add a burst of freshness. If you want more heat, toss in extra chili flakes or fresh chopped chili peppers. For texture, consider adding a handful of nuts or seeds before serving. They offer a nice crunch and richness. Different slow cookers cook at different speeds. If your slow cooker cooks faster, check your curry after 3 hours on high or 5 hours on low. You want the sweet potatoes and lentils to be tender but not mushy. If your cooker runs slower, it may need the full 8 hours on low. Always taste it before serving to make sure it’s just right. This curry pairs well with several sides. Serve it over fluffy rice or with warm naan bread. You can also enjoy it with a side salad for freshness. For a complete meal, top it with a dollop of yogurt or a vegan alternative. Garnish with lime wedges and fresh cilantro for a lovely touch. Enjoy your delicious, vibrant meal! {{image_4}} You can swap sweet potatoes for other veggies. Carrots add a nice crunch. Butternut squash gives a sweet twist. Cauliflower florets work well too, soaking up the flavor nicely. You can even add peas for a pop of color. Feel free to mix and match your favorites. This way, you keep the dish fresh and exciting. While green or brown lentils are great, you can try red lentils too. They cook faster and make the curry creamier. If you want a different texture, use chickpeas instead. They add protein and a hearty bite. Any legumes you prefer can fit in this recipe. Just adjust the cooking time as needed. To change the spice level, play with red chili flakes. Start low if you're unsure, then add more as you taste. If you want new flavors, try adding garam masala or smoked paprika. A dash of cinnamon can bring warmth. Experimenting with spices lets you create your own signature curry. Trust your taste buds and have fun! To store leftover curry, let it cool first. Use an airtight container for best results. This keeps the curry fresh and tasty. Place it in the fridge if you plan to eat it soon. It can stay good for up to 4 days. When you're ready to reheat, you have a few options. You can use the microwave or the stove. If using a microwave, place the curry in a bowl. Heat it in short bursts, stirring in between. For the stove, warm it over low heat in a pot. Stir often to prevent it from sticking. Make sure it gets hot all the way through. Freezing is a great way to keep your curry longer. Use freezer-safe containers or bags. Leave some space for expansion as it freezes. Your curry can last up to 3 months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Reheat it as mentioned above, and enjoy! Yes, you can change the flavor. Try using Thai red or green curry paste. These pastes give a bright taste. You can also use a jarred curry sauce for ease. Just check the spice level to match your taste. If you want to mix flavors, add a bit of garam masala or curry leaves. This keeps it fun and fresh. To add heat, use more red chili flakes. Start with one extra teaspoon and taste as you go. You can also add sliced jalapeños or serrano peppers. For a smokier flavor, try adding smoked paprika. If you want intense heat, consider using fresh chili peppers. Remember, spice builds over time, so adjust slowly. Definitely! This curry tastes even better the next day. You can prepare it 1-2 days ahead. Just follow the recipe and store it in the fridge. When ready to eat, just reheat on the stove or microwave. If you freeze it, let it cool first, then put it in an airtight container. Reheat slowly to keep the flavors intact. This blog post covered how to make a Slow Cooker Sweet Potato Lentil Curry. We explored all the ingredients, including notes on swaps and dietary needs like vegan and gluten-free options. You learned easy steps for prep and cooking. I shared tips to boost flavor and adjust cooking times. In the end, don't be afraid to experiment with different veggies or spices. This curry is just as flexible as it is tasty. Enjoy your cooking!$

Slow Cooker Sweet Potato Lentil Curry

Discover a delicious and healthy Slow Cooker Sweet Potato Lentil Curry that will warm your heart and satisfy your taste buds! This easy recipe combines sweet potatoes, lentils, and fragrant spices for a nourishing meal perfect for any day. With just a few steps, you can enjoy this flavorful dish that simmers to perfection. Click through to explore this recipe and add some variety to your dinner table! #SlowCookerRecipes #VeganCurry #HealthyEating #ComfortFood

Print Recipe Pin Recipe

Ingredients

2 medium sweet potatoes, peeled and diced into bite-sized cubes

1 cup dried green or brown lentils, thoroughly rinsed and drained

1 can (14 oz) full-fat coconut milk

1 can (14.5 oz) diced tomatoes, with juices included

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

2 cups vegetable broth or stock

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon red chili flakes (adjust according to your spice preference)

Salt and pepper to taste

2 cups fresh spinach or kale, roughly chopped

Fresh cilantro, for garnish

Juice of 1 fresh lime

Instructions

Begin by preparing your slow cooker. In the bowl, combine the diced sweet potatoes, rinsed lentils, chopped onion, minced garlic, and grated ginger, ensuring even distribution of ingredients.

Carefully pour in the full-fat coconut milk, followed by the can of diced tomatoes (be sure to include the juice for added flavor). Then, add the vegetable broth. Mix all the ingredients together until they are well incorporated.

Sprinkle in the curry powder, ground turmeric, ground cumin, and red chili flakes. Season the mixture with salt and pepper to taste. Stir everything well to ensure that the spices are evenly mixed throughout the curry.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The curry is ready when the sweet potatoes and lentils are both tender and cooked through.

About 15 minutes before you're ready to serve, gently stir in the roughly chopped spinach or kale. Cover the slow cooker again, allowing the greens to wilt into the curry.

Just before serving, squeeze the juice of the fresh lime over the curry for an extra burst of flavor. Taste and adjust your seasoning if needed.

Serve the curry hot, garnished with a sprinkle of fresh cilantro on top for an appealing finish.

- Prep Time: 15 minutes

- Total Time: 6-8 hours (depending on slow cooker setting)

- Servings: 6

- Presentation Tips: For an attractive presentation, serve in bowls with a wedge of lime on the side and a few cilantro leaves artfully placed on top. Enjoy the comforting aroma and vibrant colors of this healthy dish!