Slow Cooker Sweet Potato Spinach Curry
Cozy, satisfying and easy, this slow cooker sweet potato spinach curry is a simple weeknight dinner! Healthy, packed with flavor and made with creamy coconut milk, red lentils and bell pepper. Dairy free, gluten free and vegan.
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 slow cooker sweet potato spinach curry!
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!
Now, let’s talk about how this easy dish comes together:
- We chop up a few vegetables and then dump all the ingredients (except the fresh spinach) into our crockpot.
- 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.
Tips & Tricks For This Slow Cooker Sweet Potato Spinach Curry
- 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.
- 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.
- 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.
- 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.
Additional Crockpot Recipes You Might Enjoy!
- Slow Cooker Thai Sweet Potato Soup
- Slow Cooker Creamy Veggie & Wild Rice Soup
- Crockpot Butternut Squash Chili
- Slow Cooker Vegetarian Tortilla Soup
- Crockpot Vegetarian Chili with Farro
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 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)
- Add all the ingredients 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.
- 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!
Serving Ideas! Chopped fresh cilantro, roughly chopped raw cashews, lime wedges and / or cooked basmati rice / cauliflower rice / crusty bread.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 118 Total Fat: 3g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 349mg Carbohydrates: 19g Fiber: 6g Sugar: 5g Protein: 6g