Vegan Sweet Potato Curry

Name: Vegan Sweet Potato Curry
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 serving
Ingredients: 1 medium to large sweet potato; 1 small onion; 1 (14 ounce) can chickpeas; 1 (28 ounce) can diced tomatoes; 1/2 cup red lentils; 4 cloves garlic; 2 tablespoons curry powder; 1/2 tablespoon ground cumin; 1 tablespoon garam masala; 2 cups vegetable broth; salt & pepper; chopped cilantro (optional); Naan bread (optional)

User Reviews

4.7

57 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
6
Calories
258 kcal
Course
Main Course
Cuisine
Indian

Vegan Sweet Potato Curry

Nina Acevedo

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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.

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Ingredients

Servings

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)

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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 Information

Show Details

Calories 258kcal (13%) Carbohydrates 49g (16%) Protein 12g (24%) Fat 3g (5%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 543mg (23%) Potassium 850mg (24%) Fiber 14g (56%) Sugar 11g (22%) Vitamin A 8411IU (168%) Vitamin C 17mg (19%) Calcium 121mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 258 kcal

% Daily Value*

Calories	258kcal	13%
Carbohydrates	49g	16%
Protein	12g	24%
Fat	3g	5%
Saturated Fat	0.3g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	543mg	23%
Potassium	850mg	18%
Fiber	14g	56%
Sugar	11g	22%
Vitamin A	8411IU	168%
Vitamin C	17mg	19%
Calcium	121mg	12%
Iron	6mg	33%