The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooker sweet potato & lentil curry
This is one to pop in your slow cooker and then quickly get out of the kitchen – or those fragrant aromas might drive you crazy! It lives up to expectations when you lift off that lid, with soft morsels of sweet potato and red pepper, plus baby tomatoes and filling lentils, in a mildly-spiced tomato sauce. Dish it up with fluffy rice and thank Morning You for your forward thinking!
SWK: Source of fibre
Plants 9
slow cooker
Serving size
Ingredients
- 140g basmati rice
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 onion
- 1 handful of fresh coriander
- 1 pepper
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- ½ tsp ground cinnamon
- ¾ tsp green cardamom powder (green cardamom powder)
- 1 sweet potato
- 200g passata (tomatoes, salt, citric acid)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 587
Protein: 17g
Carbs: 129g
Fat: 2.4g
Ingredients
- 2 onion
- 2 pepper
- 2 sweet potato
- 1 handful of fresh coriander
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 400g passata (tomatoes, salt, citric acid)
- 16 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 tsp ground cinnamon
- 1½ x green cardamom powder (green cardamom powder)
- 280g basmati rice
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 586
Protein: 17g
Carbs: 129g
Fat: 2.3g
Slow-cooker sweet potato & lentil curry
This is one to pop in your slow cooker and then quickly get out of the kitchen – or those fragrant aromas might drive you crazy! It lives up to expectations when you lift off that lid, with soft morsels of sweet potato and red pepper, plus baby tomatoes and filling lentils, in a mildly-spiced tomato sauce. Dish it up with fluffy rice and thank Morning You for your forward thinking!
Cook time:
365 mins
Cuisine:
Indian
Food group:
Vegan
Cooking Instructions
Before you start
- 1 Slow cooker
Get chopping
- Peel the onions and cut each into 8 wedges, then deseed the peppers and dice into 3cm squares. Cut the sweet potatoes into 2cm cubes, and finely chop the coriander.
Ready, steady... cook!
- Put the onions, peppers, sweet potatoes and half the coriander into your slow cooker, along with the tomatoes and the lentils and their water.
- Add the passata, ginger & garlic paste, curry powder, garam masala, cinnamon and cardamom.
- Stir well and cook on high for 5-6 hours. (Bear in mind some slow cookers run hotter than others, so test the dish halfway through and add more water if it looks a bit dry. Towards the end, check everything is cooked thoroughly and just give it a bit longer if necessary.)
Simmer the rice
- When your curry is nearly ready, cook the rice in boiling water for 10-12 mins, then drain.
Add your final touches
- If needed, stir a little extra water into the curry to make a glossy sauce that coats the lentils.
- Dish up the curry and rice, and sprinkle over the remaining coriander to serve.