The Slimming Foodie > Slow-cooker sweet potato and red lentil curry

Slow-cooker sweet potato and red lentil curry


A warming and hearty vegetarian curry

10 mins

2 hours

486 kcals

serves 4


I’m just back from a week away in Italy and I have overdosed on pasta and pizza for the moment, I came back really fancying a curry, and as I haven’t had the chance to get to the shops yet it had to be made from the things in my cupboards. I love that sweet potatoes last so long- I always have them in the cupboard as they are such a useful ingredient! This curry is lovely on its own- the lentils take away a little of the richness of the sweet potatoes so that you can enjoy this without rice (perfect quick lunch!), however it’s also lovely served with rice (I like to squeeze lots of lime juice on mine) and some mango chutney. This also makes a great side dish if you are planning and Indian feast!

Slow-cooker sweet potato and red lentil curry

Servings: 4
A warming and hearty vegetarian curry
Print Recipe
10 minutes
Slow-cook2 hours


  • For the spice blend:
  • 1 tsp garam masala
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp cinammon
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tin chopped tomatoes
  • 1 onion finely chopped
  • 2 medium sweet potatoes peeled and cut into bitesize chunks
  • 1 green chilli finely chopped (I keep the seeds in- depends how spicy you like it!)
  • 2 cups red lentils
  • 500 ml vegetable stock
  • 2 cloves garlic crushed
  • salt to taste
  • Fresh coriander to serve
  • Low calorie cooking spray


  • Combine the garam masala, ground ginger, ground coriander, cumin, cinnamon, turmeric and chilli powder to make the spice base
  • Using low calorie cooking spray, fry the onions gently for a few minutes, then add the garlic and green chilli. stir fry for 2 more minutes.
  • Add in the spices and fry gently for a minute. Add in the sweet potato, and stir gently to coat with the spice and onions.
  • Add the sweet potato mix into the slow cooker, then pour the chopped tomatoes into the pan that you used for the spices and bring to a simmer.
  • Add in the vegetable stock, and season with salt. Stir and bring to a simmer.
  • Pour the red lentils into the slow cooker on top of the potatoes, and then add in the tomatoes and stock. Stir thoroughly
  • Cook on high for 2 hours until the potato and lentils are cooked through.
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The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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