Slow Cooker Sweet Potato and Lentil Tikka Masala (Vegan)
Slow cooker sweet potato and red lentil tikka masala delivers big flavor with little work. Enjoy this vegan, one-dish wonder over rice with warm pita to fend off winter chill on any hectic weeknight.
Servings: 6 servings
Ingredients
- Cooking spray
- 1 cup chopped onion
- 4 garlic cloves minced
- 4 cups peeled cubed sweet potato (about 2 medium)
- 1 cup dried red lentils
- 1 Tbsp. garam masala
- 2 tsp. curry powder
- 1 tsp. ground ginger
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 6-oz. can tomato paste
- 1 qt. vegetable broth
- 1 13.5-oz. can lite coconut milk
- For serving: white or brown basmati rice a dollop of yogurt, grilled pita, and fresh cilantro or basil (if desired).
Instructions
- Place all ingredients (excluding coconut milk, rice, and garnishes) in a 5- to 6-quart slow cooker coated with cooking spray; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.
- Serve over rice and garnish with pita, cilantro, or basil, if desired.