Heat olive oil in a skillet over medium heat, then add chopped onions, minced garlic, and ginger. Sauté until the onions turn translucent, about 3-4 minutes.

Add the diced sweet potatoes and rinsed lentils directly into the slow cooker.

Pour in the creamy coconut milk and the diced tomatoes, mixing gently.

Stir in the sautéed onion mixture along with the tikka masala spice mix.

Season your dish with salt to taste.

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.

Once cooked, serve hot and garnish with fresh cilantro.