Sweet Potato Coconut Curry

Sweet Potato Coconut Curry

A flavorful and wholesome curry, packed with nutrients – and it’s vegan! This easy dinner meal is made to FREEZE, so you can make it at your convenience and then freeze it for later. Take this curry out of the freezer and put it in the refrigerator to thaw the night before, then it’ll be ready to go in the slow-cooker the next day! Lasts 3 months in the freezer.


  • 2 Carrots sliced
  • 1 can of Coconut milk
  • 1 Tbsp Curry powder
  • 1 can of Diced tomatoes 15 oz
  • 2 cups Lentils uncooked
  • 1 Onion chopped
  • 1 tsp Salt
  • 2 cups Sweet potato cubed
  • Procedure

  • Combine all ingredients except for coconut milk in a freezer bag.
  • Freeze until ready to use. Refrigerate one night before cooking to thaw.
  • Add 2 cups water and 1 can coconut milk before cooking.
  • Cook 6-8 hours on low.
  • Serve on hot cooked rice.
  • Nutritional Info

    Serving: 1 serving
    8 servings
    Calories: 253

    • 45g Carbs

    • 3g Fat

    • 13g Protein

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