Slow Cooker Curried Sweet Potato & Lentil Stew
Slow Cooker Curried Sweet Potato & Lentil Stew is the kind of bowl that warms from the inside out — rich coconut milk, tender sweet potatoes, and earthy lentils simmered with fragrant curry spices until everything melts together. It’s simple to assemble in the morning and delivers layered, comforting flavors with almost no hands-on time. If you enjoy slow-cooked, make-ahead meals, you might also like this hearty slow-cooker chicken stew recipe for a different take on fuss-free dinner planning.
Why make this recipe
If you’re tired of last-minute dinners and bland one-pot meals, this stew solves both problems: it’s set-it-and-forget-it, vegetarian-friendly, and deeply satisfying — perfect for chilly evenings or meal prep for the week. The blend of curry, coconut milk, and ginger gives it a warm, slightly sweet profile that makes leftovers even better the next day.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Step-by-Step Guide to Making Slow Cooker Curried Sweet Potato & Lentil Stew
This section walks you through each stage so you can get consistent results even on busy days.
Prep the vegetables and lentils.
- Peel and dice 2 medium sweet potatoes into roughly 1/2–3/4-inch cubes so they cook evenly. Chop one onion and mince three garlic cloves. Rinse the lentils under cold water until the water runs clear to remove any dust or tiny debris.
Layer ingredients in the slow cooker.
- Add the diced sweet potatoes, rinsed lentils, chopped onion, and minced garlic to the slow cooker. Sprinkle 1 tablespoon of curry powder over the top and grate about 1 teaspoon of fresh ginger for brightness.
Add liquids and seasoning.
- Pour in 4 cups of vegetable broth and 1 can of coconut milk. Stir gently to combine, distributing the curry and ginger through the liquid. Season with salt and pepper to taste — remember you can always adjust at the end, so start conservatively.
Cook until tender.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. The lentils and sweet potatoes should be tender and the flavors well blended. Cooking times vary slightly by slow cooker model, so check near the lower end of the time range if you prefer firmer sweet potatoes.
Finish and adjust.
- Taste the stew and adjust salt, pepper, or curry if you’d like it more robust. If the stew is too thick, stir in a splash of vegetable broth or water until you reach your desired consistency. For a silkier texture, you can mash a portion of the stew with a potato masher or use an immersion blender briefly to thicken and unify the base.
Serve.
- Ladle into bowls and garnish with chopped fresh cilantro if desired. The coconut milk adds richness while the curry and ginger keep the palate bright and warming.
Storage Tips for Slow Cooker Curried Sweet Potato & Lentil Stew
- Refrigerator: Store in an airtight container for up to 4–5 days at 4°C (40°F) or below.
- Freezer: Freeze in freezer-safe containers for up to 3 months at -18°C (0°F).
- Reheating: Thaw in the refrigerator overnight if frozen, then reheat gently on the stovetop over medium-low heat until warmed through (about 8–12 minutes), or microwave in covered, microwave-safe containers, stirring halfway through to ensure even heat.
Serving Suggestions for Slow Cooker Curried Sweet Potato & Lentil Stew
- Over grains: Serve the stew atop steamed basmati rice, quinoa, or farro to soak up the savory coconut broth.
- With bread: A crusty loaf, naan, or warm flatbread is perfect for scooping and makes the meal extra satisfying.
- Fresh contrasts: Top with a squeeze of lime, a scattering of chopped peanuts, or a dollop of plain yogurt for tang and texture.
- Make it a bowl: Add roasted chickpeas, wilted spinach, or a handful of arugula for extra greens and protein.
Tips to make Slow Cooker Curried Sweet Potato & Lentil Stew
Q: How do I keep it from being too soupy?
A: Lentils absorb liquid as they cook, but textures vary. Use the recommended broth amount and check near the end of cooking; if it’s thinner than you like, mash a cup of the stew or simmer with the lid off on high for 15–20 minutes to reduce and thicken.
Q: Can I scale this recipe up or down?
A: Yes — this recipe scales well. If increasing quantities, don’t overfill the slow cooker (aim for no more than two-thirds to three-quarters full). Cooking time will be similar but may need a bit longer for larger volumes.
Q: What if I don’t have coconut milk?
A: Full-fat coconut milk contributes richness, but you can substitute an equal amount of additional vegetable broth and finish with a tablespoon of butter or a splash of cream after cooking for depth.
Variations
- Vegan protein boost (bullet style): Stir in a can of drained and rinsed chickpeas with the liquids for added texture and protein, or fold in cubed tofu during the last hour of cooking to keep it intact.
- Spicier Moroccan twist (paragraph style): Swap the curry powder for a blend of cumin, coriander, smoked paprika, and a pinch of cayenne; add a handful of chopped tomatoes and a cinnamon stick during cooking to lean into Moroccan flavors similar to traditional sweet potato-lentil soups.
Why this stew works (expanded context)
Sweet potatoes provide a natural sweetness and creamy mouthfeel when cooked down, while red or brown lentils break down enough to thicken the stew without becoming mushy. Coconut milk balances the curry spices and ginger, creating a silky base that carries aromatics and produces a complex, comforting flavor profile. Slow cooking allows these elements to meld slowly, reducing the need for frequent stirring or attention.
Troubleshooting common issues
- If lentils are still hard at the low end of the cooking time: Your lentils may be older or your slow cooker runs cool. Continue cooking for another 30–60 minutes or switch to high for the final hour.
- If sweet potatoes are falling apart: Cut them into larger chunks next time, or add them halfway through the cooking time for less surface breakdown.
- If the stew tastes flat: A final splash of acid (lemon or lime juice) and salt can lift the flavors dramatically.
Frequently Asked Questions (FAQs)
Q: Can I use dried curry paste instead of curry powder?
A: Yes, you can use curry paste, but reduce other aromatic additions slightly; curry paste is concentrated and often contains oil and salt, so start with 1–2 teaspoons, then taste and add more if needed.
Q: How long will leftovers keep in the fridge?
A: Leftovers will stay fresh for 4–5 days when stored in airtight containers at refrigerator temperatures below 4°C (40°F).
Q: Is this dish gluten-free?
A: Yes — with the ingredients listed (verify your curry powder and broth are gluten-free), this stew is naturally gluten-free.
What if I want a chunkier texture?
- Consider cooking on high for a shorter period or adding half the sweet potatoes in the last 1–2 hours of cooking to preserve larger pieces. You can also reduce the amount of lentils slightly to keep more distinct bean texture.
Dietary notes
- Vegan and vegetarian-friendly by default.
- Naturally dairy-free when using coconut milk.
- High in fiber and plant-based protein, making it a filling and nourishing option for family meals or meal prep.
Make-ahead and freezing tips
- Cool stew completely before transferring to freezer-safe containers to prevent ice crystals and preserve texture.
- Portion into individual servings for easy thaw-and-eat lunches.
- Label containers with the date so you can consume within the 3-month freezer window for best flavor and texture.
A few final flavor-boosting ideas
- Brighten a bowl with fresh herbs: cilantro, mint, or parsley lift the richness.
- Add a crunchy element: toasted pumpkin seeds, crushed roasted peanuts, or fried shallots add contrast to the soft stew.
- Spice it up: a drizzle of chili oil, a few sliced jalapeños, or a sprinkle of red pepper flakes will give the stew a warm kick.
Conclusion
This Slow Cooker Curried Sweet Potato & Lentil Stew is a versatile, forgiving recipe that makes weeknight dinners effortless and flavorful; if you want another lentil-and-sweet-potato inspiration, check out the detailed Red Lentil Curry with Sweet Potatoes recipe for a stovetop/slow-cooker hybrid version at Red Lentil Curry with Sweet Potatoes {Slow Cooker}. For a North African–inspired spin that emphasizes warm spices and a slightly different texture, see the Moroccan Sweet Potato Lentil Soup Recipe for ideas on seasoning and garnish at Moroccan Sweet Potato Lentil Soup Recipe | Little Spice Jar. Enjoy experimenting with spices and textures to make this stew your own.
Slow Cooker Curried Sweet Potato & Lentil Stew
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Vegetarian
Description
A warming and flavorful stew made with sweet potatoes, lentils, and fragrant curry spices, easily prepared in a slow cooker.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prep the vegetables and lentils: Peel and dice the sweet potatoes, chop the onion, and mince the garlic. Rinse lentils under cold water.
- Layer ingredients in the slow cooker: Add diced sweet potatoes, rinsed lentils, chopped onion, and minced garlic. Sprinkle curry powder and grate fresh ginger.
- Add liquids and seasoning: Pour in vegetable broth and coconut milk; stir gently. Season with salt and pepper.
- Cook until tender: Cover and cook on low for 6–8 hours or high for 3–4 hours until sweet potatoes and lentils are tender.
- Finish and adjust: Taste and adjust seasoning as needed. Mash a portion for a thicker texture if desired.
- Serve: Ladle into bowls and garnish with cilantro if using.
Notes
Store leftovers in an airtight container for 4–5 days in the fridge or freeze for up to 3 months. To reheat, warm gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: curried stew, lentil stew, sweet potato, slow cooker, vegan, vegetarian
