Healthy Crockpot Sweet Potato Lentil Curry

Name: Healthy Crockpot Sweet Potato Lentil Curry
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, peeled and diced; 1 cup dried green lentils, rinsed; 1 can (14 oz) coconut milk; 1 can (14 oz) diced tomatoes; 1 onion, chopped; 3 cloves garlic, minced; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon turmeric; Salt and pepper to taste; 4 cups vegetable broth; 2 cups spinach, chopped; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Sweet Potato Lentil Curry because it’s both nourishing and incredibly simple to prepare. The combination of sweet potatoes, lentils, and a variety of spices creates a hearty dish that fills me with warmth. I can set it to cook in the morning, and by the time I'm back home, the delicious aroma fills my kitchen. It’s a fantastic way to enjoy a guilt-free meal that’s high in fiber and packed with protein, perfect for a cozy dinner after a long day.

Created by

Helena Wright

Last updated on 2026-01-14T04:10:05.770Z

When I first made this crockpot curry, I was amazed at how effortlessly the ingredients came together. Sweet potatoes add a natural sweetness, while the lentils lend a hearty texture that’s very satisfying. One key tip I found is to sauté the onion and garlic before adding them to the crockpot; it enhances the flavors and adds depth to the dish.

Over time, I’ve experimented with various spices, and I recommend adding a pinch of turmeric and some fresh ginger for an extra kick. Not only does it boost the flavor, but both ingredients also offer amazing health benefits that complement this nourishing meal perfectly.

        Why You'll Love This Recipe
        Comforting and hearty dish, perfect for chilly days
Packed with nutrients from sweet potatoes and lentils
Easy to prepare with minimal clean-up

      

Understanding the Ingredients

The star players in this Healthy Crockpot Sweet Potato Lentil Curry are sweet potatoes and lentils. Sweet potatoes not only add natural sweetness but also bring a creamy texture when cooked. Their high fiber content helps keep you feeling full, making them an ideal ingredient for a hearty meal. Lentils, on the other hand, are packed with protein and fiber, further enhancing the nutrition profile of this dish. Use green lentils for their firm texture; they hold up well during the long cooking time and contribute a nice bite.

Coconut milk and diced tomatoes create a rich, saucy base that melds beautifully with the spices. The coconut milk adds creaminess without the need for dairy, keeping this recipe vegan-friendly. If you're looking for a lighter option, consider using light coconut milk or diluting it with some vegetable broth. The addition of curry powder, cumin, and turmeric not only elevates the flavor but also provides health benefits, including anti-inflammatory properties brought by turmeric.

Cooking Technique Tips

When sautéing the onion and garlic, aim for a translucent state before moving them to the crockpot; this enhances their flavors. If you sauté them for about 3-4 minutes until they are fragrant and just starting to turn golden, you'll develop a more complex flavor base. Make sure to use a wide skillet to allow for even cooking and to avoid steaming rather than sautéing, which can happen in a smaller pan.

The cooking time in the crockpot can vary based on the specific model. Most low settings cook gently, allowing the sweet potatoes and lentils to absorb flavors deeply. If you're short on time, cooking on high for about three hours can yield excellent results. Remember to check for doneness; the lentils should be tender but not mushy. You can also adjust the quantity of vegetable broth if you prefer a thicker or thinner curry.

Ingredients

Curry Ingredients

2 large sweet potatoes, peeled and diced
1 cup dried green lentils, rinsed
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 onion, chopped
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
Salt and pepper to taste
4 cups vegetable broth
2 cups spinach, chopped
Fresh cilantro for garnish

Instructions

Prepare the Ingredients

In a skillet, heat a splash of oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant, about 3-4 minutes.

Combine in the Crockpot

Transfer the sautéed onion and garlic to the crockpot. Add sweet potatoes, lentils, coconut milk, diced tomatoes, curry powder, cumin, turmeric, and vegetable broth. Stir well to combine.

Cook

Cover and cook on low for 6 hours or high for 3 hours until the lentils and sweet potatoes are tender.

Finish with Spinach

About 10 minutes before serving, stir in the chopped spinach and allow it to wilt. Adjust seasoning with salt and pepper as needed.

Serve

Serve hot, garnished with fresh cilantro. Enjoy your healthy crockpot curry!

Pro Tips

For extra heat, consider adding a chopped chili or a dash of cayenne pepper. This curry can also be stored in the fridge for up to three days, making it perfect for meal prep.

Make-Ahead and Storage

This curry can be made ahead of time, making it perfect for meal prep. After cooking, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to five days. Reheat it gently on the stove or in the microwave, adding a splash of vegetable broth if necessary to loosen it back up. The flavors will continue to develop, making it even tastier the next day.

If you want to freeze the curry, portion it out into freezer-safe containers and label them with the date. It can last in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and warm it on low heat to maintain its consistency, stirring occasionally. Just be cautious not to let it boil, as that could affect the texture.

Serving Suggestions and Variations

The curry pairs beautifully with whole grains like brown rice or quinoa, which add a nutty flavor and additional nutrients. For a refreshing contrast, serve it alongside a simple cucumber salad or a dollop of yogurt if you're not strictly vegan. Garnishing with fresh cilantro not only enhances the flavor but also adds a bright visual element to your dish.

Feel free to customize this recipe. You can add other vegetables such as carrots or peas for extra nutrition and color. If you prefer a spicier dish, toss in some red pepper flakes or diced jalapeños. This curry is quite versatile and works well as a base; feel free to experiment with different legumes or even add some cooked chicken or chickpeas for variation.

Questions About Recipes

→ Can I use red lentils instead of green?

Yes, red lentils cook faster and will give the curry a slightly different texture, becoming more creamy.

→ Is it possible to make this dish vegan?

Absolutely! This recipe is already vegan as it uses coconut milk.

→ Can I add other vegetables?

Definitely! Feel free to add carrots, peas, or any veggies you love. Just adjust the cooking time accordingly.

→ How do I store leftovers?

Allow the curry to cool, then store it in an airtight container in the fridge for up to three days. You can also freeze it for up to a month.