Vegan Sweet Potato Curry (Crockpot Recipe) (2024)

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This vegan sweet potato curry recipeis 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.

Vegan Sweet Potato Curry (Crockpot Recipe) (1)

With fall rapidly approaching (ugh), I wanted to get some more cozy comfort food on the blog. This Crockpot sweet potato and chickpea curry recipe fits that nicely. It’s definitely the best vegan curry I’ve ever made.

It’ll definitely warm you up, and there’s nothing quite like the familiar texture of stew. This is the perfect vegan winter comfort food recipe.

This one happens to be pretty healthy and vegan, so it can be enjoyed by all.

How to make vegan slow cooker curry

Like Crockpot recipes should be, this vegan Crockpot curry is easy, and you just chuck everything in the slow cooker and let it do its thing.

A note on cooking time: the photos were taken between 5-6 hours of cooking time. You can see there is quite a bit of liquid. My light was running out, so I had to take the photos ASAP. To fully test the recipe, I put it back in the Crockpot and gave it the 8 hours, and it does thicken up considerably (from the starch in the sweet potatoes mostly), so keep that in mind.

I prefer it with the slightly thicker consistency, which is good if you leave it on while you’re at work all day. It’s fine to eat after 5-6 hours if you’re in a pinch, basically.

I used medium curry powder, so it isn’t crazy hot, but it definitely does pack some heat. Mild or hot curry powder would work as well… whatever suits your preferences. If you want this vegan sweet potato curry to be even hotter, you can always add in some cayenne pepper.

You can make this recipe on the stove if you don’t own a slow cooker. I included some tips in the recipe card.

Vegan Sweet Potato Curry (Crockpot Recipe) (2)

I think it’s pretty apparent by now that I love sweet potatoes. They’re so versatile, and I just can’t get enough of that sweetness.

I particularly enjoy my recent stuffedsweet potatoes recipe. They’restuffed with a lot of good stuff (I have a way with words), basically, and you may like them too. 🙂

I don’t make nearly enough Crockpot recipes. I tend to forget about my Crockpot for months on end, then I use it and I’m like why don’t I use it more often? Vicious cycle.

My husband absolutely loves curries, and he definitely relished all the leftovers. They reheat very well.

If you like this vegan slow cooker recipe, you may also like my Thai sweet potato curry recipe (also vegan) andmy vegan southwest sweet potato meal prep bowls.

Vegan Sweet Potato Curry (Crockpot Recipe) (3)

Let me know in the comments below if you’ve made this vegan sweet potato curry.

Questions? Don’t hesitate to ask!

Vegan Sweet Potato Curry (Crockpot Recipe) (4)

4.69 from 16 votes

Vegan Sweet Potato Curry

By Natasha Bull

This vegan sweet potato curry recipeis 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.

Prep: 20 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 20 minutes mins

Servings: 6

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Ingredients

  • 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)

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

Calories: 258kcal, Carbohydrates: 49g, Protein: 12g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 543mg, Potassium: 850mg, Fiber: 14g, Sugar: 11g, Vitamin A: 8411IU, Vitamin C: 17mg, Calcium: 121mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Vegan Sweet Potato Curry (Crockpot Recipe) (2024)

FAQs

How do you thicken a curry in the slow cooker? ›

Add a thickening agent

Some common options include cornstarch, flour, or arrowroot powder. Mix the agent with some water or broth before adding it to the slow cooker towards the end of the cooking time. This will help prevent clumping and ensure an evenly thickened sauce.

Is curry better slow cooked? ›

Soups, stews and curries especially work well as a slow cooker recipe as they benefit from the slow gentle heat to bring out the flavours. A slow cooker recipe is also a healthy, low fat and efficient method of cooking.

How to make curry creamier? ›

Four Ways to Thicken Your Curry Sauce
  1. Tomato puree/ paste. Ideal for tomato-based sauces so great for Indian and Italian cookery. ...
  2. Cornflour. Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. ...
  3. Yogurt. ...
  4. Simmer down.
Mar 10, 2014

What vegetables are good in curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

How do you keep curry from getting watery in a slow cooker? ›

okay, secondly, you can put a tea towel under the lid. that will capture some of the moisture, it stops it circulating in the slow cooker. and then thirdly, you can use a corn flour slurry, so into a bowl, a little bit of corn flour, cold water, mix it with your finger, pour it in, stir it. you're done.

How do you thicken vegan curry? ›

All types of flour work well for thickening, including wheat flour, coconut flour, and chickpea flour. However, you should keep the flavor of your dish in mind when choosing a thickening agent. Coconut flour works well in dishes like Thai curries while chickpea flour melds well with bean stews.

Why does my curry taste bitter in the slow cooker? ›

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

Can I use a jar of curry sauce in slow cooker? ›

This easy to make beef curry uses a jar of curry sauce and is cooked in the slow cooker. Just pop the ingredients in the slow cooker, switch on and leave to cook slowly.

Can you leave curry in the slow cooker overnight? ›

It is not recommended to keep food warm in a slow cooker overnight, even if you turn it off, for several reasons: Bacterial Growth: Bacteria multiply rapidly at temperatures between 40°F (4.4°C) and 140°F (60°C).

What kind of cream do you use for curry? ›

Clotted cream is amazing and it doesn't just have to be used on scones! By adding it to this curry it gives it that nice creamy flavour, but I do find it very subtle so its not over powering. Funny enough it makes it almost taste like a korma but has more of a tomato flavour than coconut.

How do restaurants make curry so creamy? ›

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Can you add milk to curry instead of cream? ›

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

What are the best potatoes for curry? ›

Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. Avoid using new potatoes.

What to serve with vegan curry? ›

Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.

What are the most popular ingredients in curry? ›

Common spices used in curries include cumin, coriander, turmeric, ginger, and garlic, as well as various blends of masalas (spice mixes) such as garam masala, tikka masala, and madras powder. Onions and tomatoes: These ingredients form the base of many curries and provide a rich, savory flavor.

What do I do if my curry is too watery? ›

6 ways on how to thicken your curry sauce
  1. Reduction: One of the most common methods to thicken a curry sauce is by reducing it. ...
  2. Roux: A roux is a classic French technique that works wonders in thickening curry sauces. ...
  3. Cornstarch slurry: ...
  4. Coconut milk or cream: ...
  5. Yoghurt or heavy cream: ...
  6. Pureed vegetables:
Oct 19, 2023

How do you thicken something in a slow cooker? ›

As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker. Cornstarch is always a good way to thicken a sauce or soup but personally I would recommend going a different route as the cornstarch slurry may change the flavor of the meal.

Can you leave lid off slow cooker to thicken? ›

Take the lid off

Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

Do things thicken in slow cooker? ›

Slow cookers can be useful for cooking stews, but generally the combination of low heat and a tightly fitting lid will mean that the auce doesn't get a chace to thicken (by reduction) and consequently the sauce can be a little thin.

References

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