Curried Lentil Vegetable Stew
Submitted by vonnie
Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minSherry-sautéed vegetables meet Indian spices in this hands-off slow cooker stew that fills your house with the warm scent of curry and cinnamon.
You start by simmering sherry with onions, then toss in carrots, sweet potato, bell pepper, and garlic just until the sherry cooks off.
Everything gets transferred to the slow cooker with lentils, vegetable stock, cumin, curry powder, and a hint of cinnamon for 8-10 hours of low, lazy cooking.
The result is silky lentils in a fragrant, lightly spiced broth that begs to be ladled over fluffy basmati or jasmine rice.
Season with salt and pepper at the end to taste.
Pro Tips
- Don’t skip the sherry sauté (it adds depth you can’t get from raw vegetables)
- Sweet potato breaks down and thickens the stew naturally
- Taste before serving and adjust curry powder to your heat preference
- Leftovers thicken overnight, thin with extra stock when reheating
Variations
- Add coconut milk in the last hour for creamy richness
- Stir in fresh spinach or kale 30 minutes before serving
- Top with cilantro, yogurt, and naan bread for full Indian experience
Ingredients
Directions
In a skillet over medium high heat, bring sherry to a simmer.
Add onions and sauté 2 minutes.
Add carrots, sweet potato, bell pepper, and garlic; sauté 1 minute until sherry evaporates.
Spoon into slow cooker.
Add remaining ingredients. Cover and cook on low for 8 to 10 hours until lentils are cooked. Add salt and pepper to taste. Serve over rice (recommend basmati or jasmine)
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