Slow Cooker Sweet Potato Spinach Curry

What’s that you say? You’re craving something warm and cozy and nutritious to combat the dreary, cold days of winter?

Well then allow me to introduce you to today’s fun little number … slow cooker sweet potato spinach curry!

This easy slow cooker sweet potato spinach curry is healthy and packed with flavor! With a creamy coconut milk base, red lentils and bell pepper! Vegan & gluten free!

With the orange goodness of sweet potato! Bright and cheerful red bell pepper! Creamy light coconut milk! Protein packed red lentils! Handfuls of fresh baby spinach! And of course plenty of oh-so-flavorful spices.

Take that dreary weather! <— No but seriously. It’s been so overcast and icky and grey for way too many days by us. This girl needs some sunshine asap.

But, but, but. Since that’s apparently not happening anytime soon, I’ll instead have to settle for this colorful curry. Which I can definitely get down with.

Because here’s how this easy dish comes together:

  1. We chop up a few vegetables and then dump all the ingredients (except the fresh spinach!) into our crockpot.
  2. We give it a good stir and then turn that bad boy on.

Annnnnnd we’re done. We relax and wait while the slow cooker does its thing. At the very end, we stir in that spinach.

And then we sit down to a flavorful and healthy and colorful meal that makes you feel like you’re wrapped up in a big cozy blanket. Yes to the yes!

Just 20 minutes of prep to this easy slow cooker sweet potato spinach curry! Packed with vegetables, red lentils and creamy coconut milk! Healthy and delicious!

So, let’s get to some tips & tricks for this slow cooker sweet potato spinach curry:

  1. First up – I would encourage you to use a curry powder that you enjoy. I’ve found that they can vary pretty widely in taste from brand to brand. To be honest, I didn’t think I actually liked using curry powder until I tried the Simply Organic brand (<— not sponsored! It’s just what I use and love!). But that’s me and my taste buds! So play around and find your favorite.
  2. Keep in mind that all slow cookers cook a bit different. In my crockpot, this takes about 8 ½ hours for everything to be tender. But again, this may vary for you! The first time you make it, check it at the 8 hour mark and keep cooking for a little longer if needed.
  3. Along those lines, I would encourage you to use fresh (or fresh-ish!) lentils. I’ve found that old lentils take longer to cook – fresh is definitely best! i.e. don’t use those ones that have been sitting in the back of your pantry for ages and ages in this dish.
  4. And finally, be sure to cut the sweet potatoes into the ½ inch cubes and dice up the onion as directed – if you cut them larger they’ll take longer to cook!

It’s cozy, warming, flavorful, easy! <— It’s dinner done RIGHT!

Flavorful slow cooker sweet potato spinach curry! Let your crockpot do all the work for this easy dish! With coconut milk, red lentils and plenty of spices!

Additional Cozy Dinner Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Yield: about 5 to 6 servings

Slow Cooker Sweet Potato Spinach Curry

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

This easy slow cooker sweet potato spinach curry is healthy and packed with flavor! With a creamy coconut milk base, red lentils and bell pepper!

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For the curry:

  • 1 medium onion, diced
  • 1 medium red bell pepper, chopped
  • 1 medium-large sweet potato, cut into ½ inch cubes (2 cups)
  • 3 large cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, grated
  • 1 tablespoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cardamom
  • 1 (14 ounce) can diced fire-roasted tomatoes
  • 1 (14 ounce) can light coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 cup uncooked split red lentils, rinsed
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper
  • 2 large handfuls baby spinach leaves (about 2 to 3 ounces)

Serving ideas:

  • chopped fresh cilantro
  • roughly chopped raw cashews
  • lime wedges
  • cooked basmati rice, cauliflower rice or crusty bread


  1. Add all the ingredients for the curry, except the spinach, to a crockpot. Give the mixture a good stir, then cover and cook on low for about 8 to 9 hours, until the veggies and lentils are tender. Turn off the crockpot, then stir in the spinach (as best you can). Recover then let stand for about 10 to 15 minutes.
  2. Give the curry another stir, then taste and season with additional salt / pepper to your liking (I usually add a bit more salt). Serve as desired!

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