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Creamy Slow Cooker Sweet Potato Lentil Tikka Masala

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A rich, creamy, and entirely plant-based tikka masala made in the slow cooker with sweet potatoes, red lentils, and aromatic spices. This hands-off recipe delivers a velvety sauce that tastes like it simmered for hours, perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced into ½-inch cubes (about 3 cups)
  • 1 cup red lentils, rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Cooked basmati rice or naan (for serving)

Instructions

  1. Prep your vegetables: Peel the sweet potato and cut it into ½-inch cubes. Dice the onion, mince the garlic, and grate the ginger.
  2. Rinse the lentils: Place the red lentils in a fine-mesh strainer and rinse under cold running water for about 30 seconds. Shake off excess water and set aside.
  3. Build the spice base: In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, cayenne (if using), salt, and black pepper. Stir together with a fork.
  4. Layer everything in the slow cooker: Add the diced sweet potato, rinsed lentils, diced onion, minced garlic, and grated ginger to the slow cooker insert. Sprinkle the spice blend evenly over the top. Toss everything together to coat.
  5. Add the liquids: Pour in the crushed tomatoes, coconut milk, vegetable broth, and tomato paste. Stir well to combine until the tomato paste dissolves.
  6. Cook low and slow: Cover the slow cooker and set it to LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Avoid lifting the lid during cooking.
  7. Check for doneness: After cooking, the sweet potato should be fork-tender and the lentils mostly broken down. Stir well.
  8. Optional: Blend for extra creaminess: Use an immersion blender to pulse the curry 5 to 6 times, leaving some sweet potato chunks intact. Alternatively, transfer 2 cups to a regular blender, puree, and stir back into the pot.
  9. Taste and adjust: Adjust seasoning with more salt, cayenne, or a squeeze of lime juice as desired.
  10. Let it rest: Turn off the slow cooker and let the curry sit for 10 minutes before serving.

Notes

For best flavor, make a day ahead and refrigerate. The curry thickens as it cools; add extra broth or water when reheating if needed. Full-fat coconut milk is essential for a creamy texture. Rinsing lentils prevents a gritty sauce.

Nutrition

Keywords: slow cooker, tikka masala, sweet potato, lentil, vegan, dairy-free, gluten-free, curry, comfort food, meal prep

Find it online: https://chloeplate.com/creamy-slow-cooker-sweet-potato-lentil-tikka-masala/