Slow Cooker Sweet Potato and Lentil Tikka Masala (Vegan) Recipe
This Slow Cooker Sweet Potato and Lentil Tikka Masala is a hearty, flavorful vegan dish combining tender sweet potatoes, protein-rich red lentils, and aromatic Indian spices. Cooked slowly to meld the spices and create a creamy, comforting stew, it’s perfect for an easy weeknight meal served over basmati rice and garnished with fresh herbs and pita bread.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Vegan
Ingredients
Main Ingredients
- Cooking spray
- 1 cup chopped onion
- 4 garlic cloves, minced
- 4 cups peeled cubed sweet potato (about 2 medium)
- 1 cup dried red lentils
- 1 Tbsp. garam masala
- 2 tsp. curry powder
- 1 tsp. ground ginger
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 (6-oz.) can tomato paste
- 1 quart vegetable broth
- 1 (13.5-oz.) can lite coconut milk
For Serving
- White or brown basmati rice
- A dollop of yogurt (optional, vegan substitute recommended)
- Grilled pita bread
- Fresh cilantro or basil, for garnish
Instructions
- Prepare the slow cooker: Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Combine ingredients: Place chopped onion, minced garlic, cubed sweet potatoes, dried red lentils, garam masala, curry powder, ground ginger, kosher salt, black pepper, tomato paste, and vegetable broth into the slow cooker. Stir well to evenly combine all ingredients.
- Cook low and slow: Cover the slow cooker with the lid and cook on the low setting for 8 hours. This slow cooking process allows the lentils and sweet potatoes to become tender and the spices to fully infuse the dish.
- Add coconut milk: After 8 hours, turn off the heat and stir in the lite coconut milk until fully incorporated. The coconut milk adds creaminess and a subtle sweetness to the tikka masala.
- Let it rest: Keep the slow cooker covered and let the curry stand for 5 minutes to allow flavors to meld and temperature to stabilize.
- Serve and garnish: Spoon the tikka masala over cooked white or brown basmati rice. Garnish with a dollop of yogurt if desired (use a vegan yogurt if keeping vegan), grilled pita bread, and fresh cilantro or basil to enhance freshness and presentation.
Notes
- Use lite coconut milk to keep the dish lighter in fat and calories.
- If a thicker curry is preferred, cook the lentils and sweet potatoes uncovered for the last 30 minutes or reduce the broth quantity.
- Substitute red lentils with yellow or brown lentils if desired, but adjust cooking time accordingly.
- For a spicier version, add cayenne pepper or chopped fresh chili with the spices.
- To keep the dish strictly vegan, omit yogurt or use a dairy-free alternative for serving.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
