lentil & sweet potato curry slow cooked

Slow Cooker Lentil and Sweet Potato Curry

This slow-cooker lentil and sweet potato curry is filled with the aroma of garlic, ginger, garam masala, and Thai red curry paste. 

Slow Cooker Lentil and Sweet Potato Curry

Recipe by Purium TeamCourse: MainCuisine: ThaiDifficulty: Easy


Prep time


Cooking time






  • Dried red lentils 2 cups

  • Sweet potato 4 cups, peeled and cubed

  • Water 3 ½ cups, divided

  • Low sodium fat-free vegetable broth 2 cups

  • White onion ¾ cup, finely chopped

  • Garlic 3 cloves, minced

  • Fresh ginger 2 teaspoons, peeled and grated

  • Thai red curry paste 3 tablespoons

  • Ground turmeric 2 teaspoons

  • Garam masala 2 teaspoons

  • Sugar 1 tablespoon, divided

  • Kosher salt ¾ teaspoon

  • Canned light coconut milk 1 cup

  • Tomato paste 1 can (6 oz)

  • Apple cider vinegar ½ cup

  • Red onion 1 cup, very thinly sliced

  • Fresh cilantro leaves 1 cup

  • Hot cooked brown rice 4 cups

  • Cooking spray


  • Coat a 6-quart slow cooker with cooking spray and set aside.
  • Combine lentils, sweet potatoes, 3 cups water, vegetable broth, white onion, garlic, ginger, Thai red curry paste, turmeric, and garam masala in the prepared slow cooker.
  • Stir in tomato paste, salt, and 1 teaspoon sugar, cover, and cook on low setting for 8 hours.
  • After 8 hours, turn off the heat and stir in coconut milk, let stand, covered, for 5 minutes.
  • Meanwhile, in a microwave-safe bowl combine remaining ½ cup water, remaining sugar, and vinegar and microwave for 2 minutes or until boiling.
  • Add onion to vinegar and sugar mixture, let stand for 20 minutes at room temperature.
  • Drain and set aside.
  • Place ½ cup of cooked rice in each of 8 shallow bowls.
  • Top each bowl with lentil and sweet potato curry, 2 tablespoons of red onion mixture, and garnish each bowl with 2 tablespoons of cilantro.

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