Slow Cooker Sweet Potato and Lentil Tikka Masala (Vegan)

By Jamie Vespa

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.

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
• white or brown basmati rice (a dollop of yogurt, grilled pita, and fresh cilantro or basil (if desired).)
• yogurt
• pita
• cilantro
• basil

Instructions

1. 1

   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.

2. 2

   Serve over rice and garnish with pita, cilantro, or basil, if desired.