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Bowl of vegan sweet potato curry with vibrant veggies and spices

Vegan Sweet Potato Curry

A heartwarming vegan sweet potato curry that combines chickpeas and aromatic spices, perfect for nourishing meals any time of the year.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium to large sweet potato (cut into 1" pieces) The skin adds nutrition and texture.
  • 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) Add salt and pepper to adjust flavor.
Optional Ingredients
  • Chopped cilantro For garnish.
  • Naan bread Serve on the side.

Method
 

Preparation
  1. Chop the sweet potato and onion into bite-sized pieces.
Cooking
  1. Add all the ingredients to your slow cooker, ensuring the sweet potatoes and lentils are well-covered with the vegetable broth.
  2. Gently stir to combine all ingredients.
  3. Cook on low for 6-8 hours, stirring occasionally if possible.
  4. Serve warm, garnished with chopped cilantro and naan bread on the side.

Notes

For meal prep, this curry stores well in the fridge and tastes better the next day as flavors meld together. Can be frozen in individual portions for quick meals later.