Slow Cooker Lentil Curry Recipe
Vegan slow cooker lentil curry combines lentils, spices, and coconut milk into a hearty, low-effort comfort dish.
Ingredients
- Red lentils – 1 cup rinsed
- Coconut milk – 1 cup
- Vegetable broth – 3 cups
- Onion – 1 medium diced
- Garlic – 4 cloves minced
- Fresh ginger – 1 tbsp grated
- Crushed tomatoes – 1 cup
- Tomato paste – 2 tbsp
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Lightly oil the slow cooker insert with olive oil.
- Add onion, garlic, and ginger to the slow cooker.
- Stir in lentils, crushed tomatoes, tomato paste, and broth.
- Mix in curry powder, cumin, turmeric, chili powder, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in coconut milk 20 minutes before serving.
- Garnish with cilantro and serve with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 13%
- Vitamin C: 16%
- Iron: 28%
- Calcium: 9%
- Potassium: 20%
Additional Tips
- Add spinach in the last 10 minutes for extra greens.
- Swap red lentils with green for more texture.
- Serve leftovers over quinoa for a protein boost.