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Who’s ready to take it easy this week? Red Lentil Curry and I are! This creamy vegan curry is made in your slow cooker hands free, includes a generous serving of vegetables (sweet potatoes!), and thanks to the addition of cooling coconut milk, the Indian spices are well balanced for a warm but not overpowering level of heat.

Easy, healthy Slow Cooker Red Lentil Curry with Sweet Potatoes and coconut milk. Creamy, delicious vegan recipe with the perfect amount of Indian spice!

I first made this simple red lentil curry recipe when we moved into our new home and—after two weeks straight of moving-stress-induced takeout dinners—I needed a healthy reset.

WELL, here I am again! I’ve spent the last few weeks eating out as often as I’ve eaten in. It’s been delicious and fun and I’m likely to do it again, which is exactly why I need more easy red lentil recipes like this one in my life this week.

For me, it’s much easier to be excited about eating at home when I’m genuinely looking forward to the food in my refrigerator. Having delicious food on hand helps me avoid the temptation to say “Forget it—let’s go out” or to reach for a bag of chips instead of going to the effort to cook.

This Red Lentil Curry is absolutely scrumptious. I feel giddy and impatient to eat it every time I warm up a bowl!

Easy Red Lentil Curry made in the slow cooker! Loaded with sweet potato and delicious spices.

Healthy Red Lentil Curry—Reasons to ♥ Thee

I adore this recipe for so many reasons. Here’s why you will too.

First, let’s talk practicalities:

  • Dreamy Leftovers. This recipe yields a large portion and reheats like a dream, so when you make it once for dinner, you’re also gifting yourself with multiple healthy meals you can enjoy later in the week.
  • Meal-Prep Maven. You can either cook the recipe over the weekend, then warm up the leftovers, OR chop all of the vegetables in advance if you’d like to make it fresh the day you plan to serve it.
  • Healthy. Between the red lentils and superfood sweet potatoes, this recipe is loaded with fiber, protein, and nutrients. (For the curious, I’ve included more about red lentils below.)
  • Diet Friendly. This recipe is naturally vegan, gluten free, dairy free, and nut free.
  • CHEAP. Red lentils are one of the least expensive items in the grocery store. It’s hard to get more nutritional bang for your buck than with these red beauties!

Now, let’s address another Very Important Matter: YUM FACTOR. Because life is just too short to eat food that isn’t delicious.

  • TASTE. This Red Lentil curry is nothing short of fabulous. The layers of spice are complex, without being excessively spicy.
  • Texture. Thick, creamy, and utterly satisfying.
  • Glow Factor. You are going to feel marvelous after finishing a serving of this Red Lentil Curry, because it leaves you truly full and because the clean ingredient list means you did something truly positive for your well being!

Simple Slow Cooker Red Lentil Curry with Sweet Potato is an easy, vegan meal.

More about Red Lentils

If you are not ultra familiar with red lentils, then I am so pleased to introduce you to one of the least-expensive, best-tasting healthy foods on the planet.

Lentils are a member of the legume family, along with split peas, peanuts, chickpeas, and more. A few reasons to add them to your pantry (in addition to how inexpensive they are):

  • Versatility. Red lentils are mild and readily absorb spices, meaning they can soak up any flavors you add to them. They’re an easy ingredient in a wide range of recipes that range from more Indian-spiced dishes like this Instant Pot Lentil Curry to more traditional ones like Crockpot Lentil Soup and Instant Pot Lentil Soup.
  • High in Fiber and Protein. That means this Red Lentil Curry (and other recipes with lentils) will keep you full and happy, no meat required.
  • Low on Calories. Just 230 in a whole cup!
  • Big on Nutrients. Think iron, folate, and more.
  • Creamy but Not Mushy. With their pleasant texture, lentils are a delight to eat.
  • Fast. Lentils do not need to be soaked before cooking, saving you a recipe step. They do need to be rinsed to remove any dirt or stray bits, but this takes only a minute or two.

How to Make a Red Lentil Curry with Max Flavor and Minimal Effort

Today’s Slow Cooker Red Lentil Curry is one of my absolute favorite ways to spice and flavor the versatile red lentil.

In a bit of a mashup, I ended up with an Indian-meets-Thai approach. (Does this make this curry Asian fusion? If yes, according to my last issue of Bon Appetit, we are right on trend!)

  • Thai Red Curry Paste. Think of this ingredient as a jar of instant flavor. It’s widely available and sold in the international food or Asian food section of almost any grocery store. Once you have it, you can use it to make many more healthy recipes, including Thai Chicken Curry, Coconut Curry, and Pumpkin Curry Soup.
  • Garam Masala. This ingredient is a blend of many spices and a staple in Indian cooking. You can find garam masala in the spice section of many grocery stores or online here. Once you have a bottle, in addition to this Slow Cooker Red Lentil Curry, you can use it to make my healthy Instant Pot Chicken Tikka MasalaPaneer Tikka Masala, and Instant Pot Butter Chicken.

Spices like garam masala and the red curry paste are key allies to cooking that is a) healthy (spice = big taste without extra fat), b) easy (you can measure one spoonful of one spice blend instead of 10 of individual spices), and c) DELISH.

The sweet potatoes and lentils calm the spices so they are warm and flavorful but not hot, making this red lentil curry recipe accessible to more sensitive palates.

Creamy Curry without the Cream

One of my favorite parts of Indian red lentil curry is how creamy it is. I love the way the sauce coats the rice and how rich it makes even an ingredient as healthy as lentils taste.

In a restaurant, that creaminess often comes from cream (surprise!), but I’ve found that you can achieve a similar effect (and make the red lentil curry vegan) by using coconut milk. I used light coconut milk and the curry was plenty thick and satisfying for us, but if you wanted extra indulgence, you could use full fat instead.

Check out my Slow Cooker Chicken Curry for another lightened-up curry dish!

Slow Cooker Red Lentil Curry with Sweet Potato is an easy vegan dinner that's great for meal prep!

The next time you are thinking about takeout, instead of picking up the phone, pull out your crock pot and give this red lentil curry recipe a try!

Slow Cooker Red Lentil Curry with Sweet Potatoes

4.85 from 70 votes
Easy, healthy Slow Cooker Red Lentil Curry with Sweet Potatoes and coconut milk. Creamy, delicious vegan recipe with the perfect amount of Indian spice!

Prep: 20 minutes
Cook: 6 hours
Total: 6 hours 20 minutes

Servings: 6 people

Ingredients
  

  • 2 cups dried red lentils
  • 6 cups peeled, cubed sweet potato (about 3 medium)
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 small shallot finely chopped
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/2 tablespoon coconut sugar or light brown sugar
  • 1 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 (6-ounce) can tomato paste
  • 1 cup canned light coconut milk

For serving:

  • Cooked brown rice or quinoa
  • Fresh cilantro (highly encouraged)
  • Lemon or lime wedges (optional but tasty)

Instructions
 

  • Coat a 5-quart or larger slow cooker with nonstick spray. Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender. Turn off the heat and stir in the coconut milk. If you’d like a thinner consistency, stir in additional broth or water.
  • Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.

Video

Nutrition

Serving: 1.5cupsCalories: 354kcalCarbohydrates: 66gProtein: 17gFat: 4gSaturated Fat: 3gFiber: 11gSugar: 17g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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221 Comments

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    1. Hi Nancy, I haven’t tried it myself, but I think you could make it on the stovetop in a dutch oven or similar large pot. I hope you enjoy the recipe!

    2. Absolutely scrumptious. I did add chicken since we are not vegan. Delious. This is a winner. Thank you.

    1. Hi Sigrid, yes, I think you could make it on the stovetop in a dutch oven or similar large pot. I hope you enjoy the recipe!

      1. Is the nutrition info just for the curry or does it include the brown rice. Looking forward as it cooks in my slow cooker as we speak.5 stars

    1. Hi Stephanie, I haven’t tried it myself, but that should work. If you do decide to give it a try, I’d love to hear how it goes.

  1. Made this yesterday on the stove top as opposed to a slow cooker. It took a while for the lentils to soften, I think because cooking them in such a liquid that has sugar, salt, among others makes it go slower. It needed about 50 minutes at a light simmer. However, it tasted great for dinner, and even better reheated for lunch today! The amount of effort relative to the results is outstanding.

    I think next time I might presoak the lentils a bit.

    Thanks a lot!5 stars

    1. Hi Madeleine, I haven’t made this in the Instant Pot myself, but similar recipes online seemed to call for cooking it for 12 minutes on manual/high pressure. If you’re interested in a lentil curry that I can 100% vouch for, check out this one!

      1. Just tried this for 12 mins in the IP and it was too long. I would maybe do 6-8? Delicious flavors still though, just more of a mushy soup. 

          1. I was just scrolling the comments to see if anyone had attempted this in an instant pot! I’m curious to try (6-8min) but it could be a hard balance cooking through the lentils without making the sweet potatoes mush. Erin I LOVE your instant pot lentil recipe, it is a weekly staple in our house. Thank you!!! Love your blog.

          2. Hi Lesley, as you probably noticed in the comments, I have not tried this in the Instant Pot myself, but I bet it would be worth experimentation! I would love to hear how it goes if you give it a try.

  2. Made this with the only change being almond milk instead of coconut milk – it was really tasty and I’m happy I have lots of leftovers!5 stars

    1. Hi Tanya, I’m so glad you enjoyed it! I haven’t tried freezing the recipe, but I think you could give it a try.

  3. Elizabeth made this recipe (Slow Cooker Red Lentil Curry with Sweet Potatoes) following the recipe precisely, which is always a good idea, at least for the first time, and brought it to work. I guess it made plenty because several of us ate it and LOVED IT!!! It’s an amazing combination of flavors. Also, it felt really good in my stomach! I haven’t asked for a recipe in a long time, but we all fell in love with this dish! I signed up with Erin today! THANK YOU! Also, two of us co-workers who ate this are vegetarians, so we are especially grateful for this recipe. We were all going “WOW!!” over this!5 stars

  4. Made the recipe today and OMG it is very good! I didn’t add the coconut milk, unfortunately I am allergic to coconut. Also, to save on some calories, I did without rice or sugar. I will totally keep this recipe in my back pocket. Very delicious! Thanks so much for the recipe. =)

  5. This looks amazing.  Can it be frozen, if not I will cut  this recipe in half and mske in my smalll slow cooker.    Thank you 

    1. Hi Barbara! Because this has a good amount of tomato sauce in it, I find that it freezes fine (vs. more a more liquidy/pure coconut milk curry.). I hope you love it!

  6. Thank you for this recipe, which looks delicious!  I’m wondering about the Thai red curry paste. I’m sensitive to hot spiciness and would like to know if this recipe is spicy. Thank you. 

    1. Betsy, it’s not terribly spicy because the sweet potatoes balance the curry paste, but if you are sensitive to any kind of heat, it might be too much for you. You can always reduce the amount if you are unsure.

  7. I noticed in previous comments about making this red lentil curry recipe in an Instant Pot. The Instant Pot has a slow cooker function that I am going to try.

  8. Hi, Erin, I made this red lentil and sweet potato curry yesterday and I think it is delicious. I did it stove top as it was a spur of the moment decision and I didn’t have time to slow cook. The stove top method worked great. I did pre cook the lentils as I have had trouble in the past getting them to soften and cook when mixed with tomato products. Thank you so much for sharing this recipe! As a vegetarian I like it when you have meat free posts!5 stars

  9. I’ve been cooking more vegetarian recipes lately, so this recipe hitting my inbox was an absolute dream! I’ve always been scared of making curry (afraid I’ll mess up the savory spices or make it taste bad…) but this recipe was so EASY! 1 million bonus points for all of it going straight into the slow cooker too.

    Thank you so much, Erin!5 stars

  10. Love this recipe! I prepped everything and placed in my slow cooker the night before except the liquids. Took it to the office, added liquids and cooked on high for four hours. It was perfect. My husband and daughter work with me and they both loved it as well. My husband asked me to make it again soon. We were so happy we had leftovers. We are vegan and I am always excited when I find new recipes I can prepare for us so I love your website and find so many recipes that we can enjoy! Thank you!5 stars

  11. I wanted a healthy non meat dinner that could just chuck into the instant pot and freeze leftovers. Enjoyed by myself, husband loved it and 4 year old daughter that can only have very mild spicy food also liked it. But I don’t think it was spicy really, we added chopped fresh red chilli into our portions just before serving to give it more heat. I used the instant pot, 7 mins on high and there was too much liquid. Sweet potatoes were very soft / quite mushy but not horrible and did keep their shape, so next time I’ll try 6 mins and double the lentils and sweet potatoes. We served with basmati/ brown rice mix. I’ve frozen the remaining meals as it made plenty but due to the large amount of liquid, one of the frozen meals is more like a soup. However the ‘soup’ is delicious too. Sweet potato and coconut milk combo is delicious. Thanks for the recipe.5 stars

    1. Thanks for sharing your review and your experiment with putting it in the Instant Pot! I’m glad to hear you enjoyed it.

  12. My husband even complimented me on the flavor of this dish. He has never cared for lentils much, but we have been trying less meat in our diet. I will definitely use this recipe again.5 stars

    1. Hi Katie! I have not tried other vegetables in this, but I suspect chopped carrots or green bell pepper would be delicious. If you decide to experiment with other vegetables, I’d love to hear how it goes!

      1. Hi Rebecca! Because canned lentils are already cooked, I don’t think they would work in this dish. The recipe is designed for dry lentils, which absorb the liquid and flavors. You could experiment with cooking the sweet potatoes with the spices in a reduced amount of liquid, then adding the canned lentils in at the end, but I’m not sure how it would go. I know that’s not the answer you were hoping for, but I want it to turn out well for you, and I don’t know how canned lentils would fare.

  13. Delicious! I gave it 4* because I think the cook time is a little long. I’ll add more heat to it next time BUT can’t wait until supper time!!!!! I’m going to wrap it into a burrito with shredded lettuce. It’s only 5pm and my mouth is watering #newvegan4 stars

  14. Superb dish although I gave this to my daughter who is vegan then read the ingredients on the Thai curry paste which had anchovy/fish extract ☹️ In. We all loved it though.  I’ve made it today but was rushing to work and added the coconut milk so it’s still really watery.  I’m hoping in 2 more hours it will be better.  Lovely recipe though. 5 stars

  15. Super tasty ? thanks for this great recipe the choice of spices and other ingredients combined together is awesome ? I did put it in the oven at the end because my slow cooker was too slow and it was super creamy I added a touch of cooking cream to blend everything together! Definitely a five star ? 5 stars

  16. I’m following Dr. MCDougall’s Starch Solutin program so I try to keep fat to a minimum. I subbed in cashew milk with a 1/2 tsp of coconut extract for the coconut milk and it tasted great. I do like my curries with a bit of soupiness so I added a 1/4 cup of water at the end. Nest time I’m going to try adding some cauliflower about halfway thru and see how that goes.5 stars

    1. I’m so pleased that you enjoyed the recipe, Douglas! Thank you for taking the time to share your results!

  17. Wow! Loved this recipe! It was my first time ever using a slow cooker too. I asked myself a few times after… did I order this in? Was this a frozen ready made meal? Oh yeah… i did that! Lol so good! Thanks so much :) looking forward to trying more or your slow cooker meals and the stuffed salmon tomorrow! 5 stars

  18. Bloody delicious!! Even my husband who doesn’t like sweet potato overly much loved it. I didn’t have the Garam Masala on hand and added less red curry paste because I was worried it’d be too spicy for myself but it tastes so yummy regardless. I also topped with a little cream ? I will definitely be making again  ?5 stars

  19. I absolutely love this recipe! It’s so filling and tasty, my stomach just feels comforted when I eat it. I’ve made it twice now and the 2nd time I used full fat coconut milk because that’s what I accidentally grabbed and I liked it even more because the coconut flavor was more noticeable. This will be in my regular rotation. Also, I have never used gram masala before but now I need to find more recipes that call for it, it’s amazing!5 stars

  20. This were so many ingredients, and was worried it wasn’t going to work because I find that a lot of slow cooker stuff comes out kind of bland. But it came out great! I will add it to my small number of good-enough-to-make-again slow cooker recipes.

    I used 1/3 can of full fat coco milk and the rest of the can filled with water as have never seen light coconut milk where I live. It has quite a low fat count for curry, and it’s still creamy and satisfying. I need to get some cilantro for tonight’s meal, too.
    Thanks!5 stars

  21. Amazing! Followed exactly except used a mixture of diced sweet potato, potato and carrot and I fried off the curry paste, onion, garlic and ginger first before adding to the SC. Did the recipe x 1.5. Made so much! And it was absolutely delicious. We served with garlic steamed rice and fresh coriander. Will make again and again. 5 stars

  22. For all the readers who want to use the instant pot…

    Thanks to the other commenters with the time suggestions, I went with 6 minutes and it was perfect. I did a few other tweaks, green lentils (because I didn’t have red, not sure this made a difference!), one yellow onion because I didn’t have a shallot, and the addition of chopped carrots. I also only had two sweet potatoes instead of three but they were large! My husband won’t stop talking about it and said it’s one of the best things I’ve made. Yum!5 stars

  23. This was DELICIOUS!! I doubled the curry paste, used only half the vegetable stock and the rest water and added capsicums, carrot, cauliflower to it. Served with rice and it’s probably one of my most favourite curries I’ve made. Thank you so much for a great recipe :)5 stars

  24. Very flavorful! The only issue is that the red thai curry paste we used must be exceptionally spicy because both my husband and I had to add a lot of plain yoghurt to cool it down (and my husband really loves spicy food). Doesn’t seem like others had this issue, so I’m thinking it must just be the kind of red curry paste we used. If spiciness is an issue for you, I’d recommend decreasing the amount of paste you use. If I make this again I would try just one tablespoon instead of three.4 stars

  25. I’m super excited to try this recipe but I don’t have any garam masala. Any suggestions for a substitute? Also I don’t have brown or coconut sugar so wondering if anyone has had success with just leaving it out? Thanks so much in advance!

    1. Hi Laura! You could try finding a homemade recipe for garam masala online using spices that you have at home. It has a unique flavor profile, so it’s difficult to substitute. Another reader has reported success with leaving out the sugar, so you could experiment with it too. I hope you enjoy the recipe if you try it!

      1. Hi Erin,
        Many thanks for getting back to me! Much appreciated :). I tried this and it was delicious! I omitted the sugar and my friend saved me with some garam masala! I also didn’t have a shallot so used a white onion. So, so good…making it again this week! Trying your chicken cacciatore slow cooker tomorrow. Thank you for the effort you put into this blog…it’s awesome especially for someone who is just leaning to cook ?5 stars

  26. This was delicious! Very comforting, and just the right amount of spicy. I followed the recipe exactly and I’m so happy I found this new staple. I may try to add some spinach at the end next time.5 stars

  27. So delicious! That warming background heat is so comforting. And it makes so much and reheats well. Enough to share with friends. I actually took a risk and froze 2 servings (sweet potatoes don’t always freeze well) and it was a wonderful quick meal a few weeks later! Making again today, easy to throw together before a busy day! Will warm us up after being outside on a crisp fall day!5 stars

  28. Mine turned out a little runny so I may add a tad more lentils next time. But it’s definitely a keeper.
    10/105 stars

  29. We loved the flavour and ease of this recipe so much! Though I found after cooking on low for 6 hours my lentils and sweet potato were very mushy. Maybe my slow cooker is just hotter than most? I think I might try with a shorter cook time and keep checking it near the end. I love the flavour too much not to try it again!4 stars

  30. I accidentally mixed in the coconut milk with everything else/before turning the heat on – will that affect the end result a lot?

          1. Made this last night and used panaeng curry paste instead of red: AH-MAZING!!!!!! Thank you so much for the recipe! I’m thinking about stirring in some chopped frozen spinach next time ❤️5 stars

    1. I am so happy someone else is bad at reading the instructions like me. Knowing it turned out well is a great comfort at the beginning of the 6 hours. :)5 stars

  31. Loved it! Very yummy and food tastes better when you know you’re not hurting anything eating it. Left overs taste just as good. I will definitely be making this again!5 stars

  32. Fabulous!! It was easy to prepare, no muss, no fuss…and delicious. My husband went wild over it! I never purchase fresh cilantro but glad I did as it MADE it along with the squeeze of fresh lemon at the end. I’ll try lime next time though. Definitely there WILL BE A NEXT TIME! Great recipe, Erin. Thank you.5 stars

    1. Hi Lisa! I’ve never tried this swap myself, but another reader has reported success with it. If you decide to try it too, I’d love to hear how it goes!

      1. Hi Erin! I did use the green/brown lentils (whatever the basic lentil is) and it worked great. I also added a some chickpeas I had in the freezer. Served it with quinoa, cilantro, and lime with some naan on the side. Was delish! Thanks for an easy and yummy recipe!5 stars

  33. This is my go to winter crockpot meal for the family. It’s ridiculously easy to prepare, and it’s so delicious and versatile! You can add so many different things to it if you like. I always pass this recipe on to anybody that has a slow cooker, and so far it’s been nothing but positive remarks. Now that I know how easy your recipes are, I’ll be trying more of them!5 stars

  34. Very excited to do this! Can I add chicken thighs to it as well? if so should I add them in the beginning?

    Thank you!

    1. Hi Jennifer! I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  35. Excellent! Thank you for this recipe. I’ve made this twice already. I added cooked shredded chicken at the end and the second time I wanted a little more spicy heat so I added a little Cayenne with the other spices and then a little red pepper flakes and fresh ground pepper at the end. I served with fresh cilantro basmati rice and naan. It makes so much and is really good.

    Was wondering if I can freeze leftovers for another easy meal?5 stars

    1. YAY, so glad to hear it! Thanks for sharing! I think that it would be OK to freeze this—the texture might be somewhat compromised, but if that doesn’t bother you, you should be OK.

      1. My favorite curry recipe! So easy to make and it freezes AMAZING! Delicious and filling! I love a satisfying meatless meal :)5 stars

  36. Are you using split red lentils or whole? The cooking time (if you are not soaking) makes me think split. Thanks for your help.

    1. Hi Nathan! My bag simply says “red lentils,” but I believe they are whole. I hope you enjoy the recipe if you try it!

  37. This was spectacular! I used a 4.5 qt slow cooker and reduced the amount of sweet potato slightly and it seemed to work just fine. I also used a can of full fat coconut milk instead, and I found that it was extra creamy and delicious. Such a flavorful and healthy meal to make on a tight budget. Thank you, Erin!5 stars

  38. This was delicious! I used cream of coconut at the end to make it extra creamy, and changed ground ginger for fresh as it was all we had in the house. Really delicious and rich. Deffo going to make again.5 stars

    1. Hi Kay! Yes, I think you could make this recipe using the slow cooker setting on an Instant Pot. I hope you enjoy it!

      1. Sorry, what I meant was, can I convert this recipe using the instant pot as a pressure cooker?
        I did make this using my slow cooker and liked it (although will increase the spices next time). Just wondering if I can cook this in the instant pot/pressure cooker when I need to cook it faster. Thank you!

        1. Hi Kay! Red or Yellow lentils don’t hold up well in the instant pot. If red is all you have on hand, then feel free to use them but the texture will not be the same. Here is my Instant Pot Lentil Curry Recipe that you might like: https://www.wellplated.com/instant-pot-lentil-curry/ Hope that helps!

  39. This was so delicious! I used butternut squash for four cups of the sweet potato (and a sweet potato for the last two cups) and half an onion instead of a shallot. I love how the Thai curry paste and other spices played together. It’s a good thing I liked this, since it made a ton – so it’s the perfect cold Monday prep meal!5 stars

  40. I rarely ever find a recipe that fully delivers on it’s promise, but this is one of the few that did… it really did just blow me away, it was so good. I did not follow the recipe to the letter, on account that I prefer more flavor and spice than most recipes provide. Instead of exact measurements, I did “heaping” measurements. If it called for tablespoon of something, I used a heaping tablespoon instead. I also added a habanero pepper, lol… it was a 6 qt batch, so it wasn’t super hot, but the sweetness of the potatoes against the heat of the pepper was fantastic. A seriously great recipe.5 stars

  41. This sounds delicious but I don’t have a slow cooker (or InstaPot). Is there anything I should do differently to make this recipe on my stove top? Thanks.

    1. Hi Mary! I haven’t tried it myself, but other readers have made it on the stovetop with success. If you decide to experiment too, I’d love to hear how it goes!

    2. I have made it both the slow cooker and stove top and both turned out perfect! The best recipe… this time around ( making it tonight on stove to) I’m soaking the lentils a bit before hand, im still simmering it on stovetop but had the thought to soak since its not in the slow cooker for 6 to 8 hrs

  42. Delicious Recipe! We did it with green lentils and left the lid a bit ajar for the last couple of hours to give it a thicker texture. All of us really enjoyed it including our 1 yr and 4 yr old. Thank you!5 stars

  43. This was outrageously delicious!! I added some shredded sweetened coconut on top when I served it & it was a really tasty addition with the cilantro. Definitely a keeper!! Thanks for a terrific recipe!5 stars

    1. Hi Dee! You can definitely reheat this after it has been in the refrigerator. Lots of other readers have raved about their leftovers! Hope this helps!

    1. Hi Rob! You should be able to halve this recipe. The full recipe would not fit into a 4qt slow cooker. Hope this helps!

  44. lol this is soooooo good. I made this three times and just now did I not dump everything but the cilantro into the crockpot and walk away. Adding the coconut (I add a full can most times) at start of cooking still tastes great. I love mine on the creamy side. I just now read the directions to realize that goes in last. Thanks for the yummy recipe!5 stars

  45. This was absolutely delicious. I think will be eating it for the next few days. Served it over quinoa. with a green salad & nann bread. Added heaping spoonfuls of the spices. I Love when I have left overs. It’s only the 2 of us but I plan on making this for company.5 stars

  46. I’ve made this twice and it’s amazingly delicious and easy! First time I followed the recipe exactly except using a small red onion for the shallot. It was so good and made alot, so my spouse and I started making burritos with it. Amazing. The second time I made this I substituted the thai curry with chili garlic sauce (2 TBS) and added a drained can of diced mango. I love this recipe.5 stars

    1. Hi Luke! Did you see Step 1 in the instructions of the recipe card? The second to the last line says “turn off the heat and stir in the coconut milk.” Hope this helps.

  47. Flavor profile was too acidic and so the natural sweetness of the sweet potatoes was completely lost. The other spices didn’t blend well either. Nutritionally, I didn’t like the carb to protein ratio. Unfortunately it made enough to feed a small army.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Rachel. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  48. This was great, but a word of caution – be sure you are using the correct red curry paste! I used Aroy-D, and knew 3TB was entirely too much, so I cut it down to 1, which still seemed like a lot, but I like spicy… Let’s just say that my sinuses will not give me trouble this winter and I won’t need any lip fillers to plump up my lips ;)
    I did some recon and found the link to the paste you use in other recipes, so it may be helpful to link it here as well? I doubt too many people have Aroy-D pastes, and if they do, they probably know what they are working with, but just in case :)
    (I’d say a ts or 1/2tb of Aroy-D would be more than enough)

  49. Excellent recipe, fantastic flavor. I did have to make just a few adjustments based on what I had on hand, but this is on point as originally written and as a guide for the flexible cook.(yellow onion instead of shallot, curry powder instead of masala, full-fat coconut milk ,1 inch knob ginger minced instead of ground, maple syrup instead of brown sugar, and used 3-4 tbsp to offset the extra ginger). I ate it without rice or other grain and still found one serving perfectly delicious and filling as is. Thank you!5 stars

  50. Do you think this recipe would turn out just as good substituting yellow curry paste for red? To decrease the spiciness?

    1. Hi Amanda! I’ve only tested the recipe as written. If you decide to experiment, let me know how it goes!

  51. Hi, do you use split red lentils or whole red lentils in the recipe? I have split red lentils on hand, which is how they’re typically sold, but I’m concerned they might get mushy in the crock pot, so wanted to check and see what you use! Thank you.

  52. Mine came out super watery. I used the slow cook setting on an instant pot. Maybe the water releases more on other slow cookers?

    1. Hi Jed! I actually have no knowledge of how to use a slow cooker setting on an instant pot or what kind of outcome there would be using it that way. Thanks for your feedback!

  53. Can I ask why you add the coconut milk at the end, I would have thought it would be good to cook it off with everything else?

    1. Hi! Because this has a good amount of tomato sauce in it, I find that it freezes fine (vs. more a more liquidy/pure coconut milk curry.). I hope you love it!

  54. Super easy and delicious. I’ve made this a few times now. I use korma paste when I’m cooking for the family as they have sensitive little mouths. Thanks for sharing this recipe 😊5 stars

  55. Made this on low in my crockpot and after 8 hours the lentils are still hard. Been reading if you add acidic ingredients like tomatoes or salt too early it can make lentils hard to cook. I think that’s what happened to me here. Maybe cook the lentils by themselves or with just the sweet potatoes and add all the seasonings in the final hours….

    1. Hi Julie! The recipe has worked well as written for me and other readers, so I’m not sure what might’ve gone wrong. I hope you were still able to enjoy it!

  56. I made lots of substitutions and this recipe still worked! I didn’t have sweet potatoes so substituted cauliflower and butternut squash directly from frozen. I used heavy cream instead of coconut milk at the end, and it worked fine. My only mistake was too much curry powder instead of the curry paste, but I was STILL able to save it with more cream and a heavy squeeze of citrus at the end.

    Enjoying it with a big piece of naan on day 2 and it’s tasty!5 stars

  57. Just made this and it was delicious. Followed the recipe exactly. Just enough of a spicy kick balanced with the sweet potato. Recipe made plenty ( at least 6 generous potions) and have frozen some for an easy dinner another time. Thank you5 stars

  58. This recipe is absolutely delicious! Mine was ready on high within 3 hours in the slow cooker and it is more like a lentil soup but I am sure you could cook it without the lid for a little longer to thicken it up but I am not planning to as it is so so delicious as it it. Thank you!5 stars

  59. I love how easy this recipe is and you can modify it based on what you have in the pantry! I swapped out the sweet potatoes for regular potatoes and it was delicious! I will definitely be making this again!!5 stars

  60. This was tasty and I’d make it again, but it didn’t come out chunky like in the photo; it was more like mush. The tomato paste did not stir in well at all. Maybe next time I should add more water.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, Laurie. The method has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  61. Can I add natural Greek yoghurt instead of coconut milk as cannot eat that? Wondering if so how much as it may alter the taste. Thanks

    1. Hi Bev! I haven’t tested it out myself so it would be hard to say. If you decide to experiment, I’d love to know how it goes!

  62. Made this a while ago (was great!) and freezed all the leftovers. Now I wonder, has anyone used leftovers to make small (pot) pies or Shepherd’s pie? I come across many red lentil recipes that use sweet potato mash as layer, but would be bit overkill with the double sweet potatoes. I also added a bit of regular potatoes to my curry, so not sure regular potato mash would really go well. Hope anyone has some tips!5 stars

    1. Hi Lauren! So glad you enjoyed it! Thank you for this kind review! Hopefully someone will pop in and give you some feedback about using the leftovers!

    1. Hi,
      I’m planning on making this recipe for the first time today.
      I don’t have a slow cooker so I’m wondering if you know what temp/time in the oven will cook this recipe?
      Thank you

      1. Hi Danielle, I haven’t tried it myself, but other readers have made it on the stovetop with success. One reader said that it took them “about 50 minutes”. Another reader said “The instructions transferred well to the stovetop!” If you decide to experiment too, I’d love to hear how it goes!

  63. I love this recipe so much! I use it as a base for my “veggie dump” soup at the end of the week and it’s honestly the most enjoyable way to everything all at once.5 stars

  64. It’s a good recipe, but you failed to credit Cooking Light who published a virtually identical recipe in 2017 that is clearly the basis for this one.
    https://www.cookinglight.com/recipes/sweet-potato-and-red-lentil-curry

    1. Hi Jescowa, I take online credit seriously. I’m not sure about the recipe you are referencing, but I do make a point to give credit where credit is due, this recipe is many years old, so it’s possible I forgot in this case or it is possible that the two are simply similar because the flavor combos are classic. Thanks!

      1. Can I use regular coconut milk? I realize there would be more fat but I don’t have light coconut milk.4 stars

  65. Is it possible to use oat milk instead of coconut milk? And what’s the benefit the adding the milk at the end instead of the start? Thanks 😊

    1. Hi KC! I’ve only tested the recipe as written, so I am not sure how the oat milk would work. Depending on the type of dairy that is used, it can curdle in the slow cooker. I’ve not had that problem making it this way. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!

    1. Hi Tracy! I haven’t tried it myself but others have with great success! If you decide to experiment, I’d love to know how it goes!

  66. This was such a good recipe. I made it on the stovetop since I don’t own a slow cooker. The instructions transferred well to the stovetop! I sauteed the onions and garlic in the Garam Masala and Turmeric. Added the sweet potatoes for a few minutes and then all the other ingredients! What was so good about this recipe was that the sweet potatoes and red lentils still had a slight crunch to them once cooked. Adding coriander and lime to the bowl gave this dish a really nice complexity.5 stars

    1. Thank you for the feedback on making it on the stovetop Jessica! It’s so helpful for others who might want to do the same!

  67. I’m pretty sure I know the answer, but I just wanted to make sure you don’t soak the dried lentils beforehand at all? Just straight to the slow cooker, correct?

  68. Very good and easy peasy. Realized while I was making it that I was actually out of Garam Masala and Tumeric, so I’m sure that having spices would have made a huge difference, but it was absolutely delicious regardless and was a nice, non-spicy alternative for people who are sensitive to a lot of spices but still like the idea of curry. I made mine and threw it over quinoa. Oh, I also didn’t have red lentils, I used whatever dried lentils I had (brownish??) and was totally fine. While it is ludicrous, I did add Louisiana’s Pure Crystal hot sauce when I got tired of eating it and it was good. (I’m only one person and didn’t remember to half the recipe).5 stars

  69. So good and I loved how I could put all the ingredients in my slow cooker, stir, and forget about it. Then a few hours later we had a delicious dinner. I served it to my adult children and niece, and they were all happy to take leftovers home with them. I also added some spinach to the dish for a bit of extra colour and nutrition. The cilantro and lime were a perfect garnish.5 stars

  70. excellent recipe – so flavourful – My son who is a foodie loved it and asked for the recipe. O added cauliflower carrot and regular potato and once I added spinach — these veggies go well in a curry and give it a nutritional boost.5 stars