Slow-cooker sweet potato, lentil and coconut curry

An easy and delicious slow-cooker curry that’s great for feeding a crowd, or portioning into the freezer for easy meals

This is a fantastic easy curry to make which requires little effort and cooks away beautifully on its own in the slow cooker. It’s very easy to scale up if you need to make a big batch for a group of friends or family, and you can add in any extra veg you fancy- butternut squash, cauliflower, extra peppers all work well!

Coconut milk really adds something extra special to a vegetarian curry, and although in Slimming World it is quite high in syns, even using light coconut milk, by the time the curry has been portioned out it is only around 2.5 syns per portion (depending on which brand of coconut milk you have used), and it’s so worth it for the amazing flavour!

sweet potato and coconut curry

My Recipe

Serves: 6
Syns: 2.5 syns per portion (depends on brand of coconut milk, see the notes above))
Healthy Extra:


  • 2 large sweet potatoes (approx. 500g), peeled and diced
  • 2 red peppers, deseeded and diced
  • For the curry paste:
  • 1 onion
  • 4 big cloves garlic, finely chopped
  • 1 thumb-sized piece of ginger, peeled
  • 2 red chillies, diced finely (you can regulate the heat depending on what type of chillies you use)
  • Spices: 2 tsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander
  • 150g red lentils
  • 500ml vegetable stock
  • 1 can light coconut milk
  • salt and pepper to taste
  • 2 large handfuls washed spinach
  • Juice of 1 lime
  • Fresh coriander to serve


  1. Peel and dice the sweet potatoes into about 1cm pieces. Pop into the slow cooker
  2. Remove the stalk and seeds from the pepper, and dice. Then add into the slow cooker pot
  3. Make up a curry paste (I use a mini blender for this, but if you don't have one you can just finely chop the onion, garlic and ginger). Add the onion, garlic, ginger and spices, and whizz up into a paste.
  4. Add the curry paste to the slow cooker and mix into the vegetables
  5. Add the red lentils, and 500ml vegetable stock
  6. Add the tin of light coconut milk, and stir everything together thoroughly
  7. Add salt and pepper, pop the lid on and cook on high for 3-4 hours, or on low for 6-7 hours
  8. Add the washed spinach and stir through
  9. Add the fresh lime juice
  10. Garnish with chopped fresh coriander

Additional Info

I serve this with brown basmati rice and mango chutney

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