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Bowl of sweet potato lentils with creamy coconut milk sauce and fresh cilantro

Crockpot Sweet Potato Lentils with Coconut Milk Sauce

Crockpot sweet potato lentils are a creamy, comforting slow-cooked dish with tender vegetables, red lentils, and a rich coconut milk finish. This hearty recipe is an easy choice for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 312
Ingredients Method Notes

Ingredients
  

Crockpot Base
  • 3 large sweet potatoes, diced (about 6 cups)
  • 3 cups vegetable broth
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 2 teaspoon each ground coriander, garam masala, and chili powder
  • 1/2 teaspoon salt
Lentils and Coconut Milk Sauce
  • 1 1/2 cups uncooked red lentils (masoor dal)
  • 1 can coconut milk
  • 1 cup water

Method
 

Cooking
  1. Add the diced sweet potatoes, vegetable broth, minced onion, garlic, and spices to a crockpot. Cook on high for 3 hours, until the vegetables are tender.
  2. Mix in the red lentils and stir once to combine. Cover again and continue cooking on high for an additional 1 1/2 hours.
  3. Stir in the coconut milk and add as much water as needed to reach the desired consistency.

Notes

Add the coconut milk near the end of cooking to maintain its creamy finish and adjust the final consistency with water as needed.