Description
This Slow Cooker Coconut Curry Lentils recipe is a hearty, flavorful, and comforting dish featuring tender brown lentils cooked with sweet potatoes, carrots, and aromatic curry spices. Simmered slowly in a mixture of tomatoes, vegetable broth, and rich full-fat coconut milk, it creates a creamy, mildly spiced curry perfect for a wholesome vegetarian meal. Served over cooked rice and garnished with fresh red onion and cilantro, it’s easy to prepare, ideal for batch cooking, and satisfying for any day of the week.
Ingredients
Vegetables & Aromatics
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 sweet potato (about 3/4 lb), peeled and diced into 1/4-1/2 inch cubes
- 2 carrots, peeled and sliced
- 1/2 red onion, finely diced (for garnish)
- 1/2 bunch fresh cilantro or green onions, chopped (for garnish)
Legumes & Grains
- 2 cups brown lentils
- 10 cups cooked rice, for serving
Spices & Seasonings
- 3 Tbsp curry powder (hot or mild)
- 1/4 tsp ground cloves (optional)
Canned & Packaged Goods
- 1 (15 oz) can petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 3 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk
Instructions
- Prepare Vegetables and Aromatics: Dice the yellow onion and mince the garlic cloves. Peel the sweet potato and carrots, then dice the sweet potato into 1/4 to 1/2 inch cubes and slice the carrots into rounds.
- Combine Ingredients in Slow Cooker: Place the diced onion, minced garlic, diced sweet potato, sliced carrots, brown lentils, curry powder, ground cloves (if using), canned diced tomatoes, tomato sauce, and vegetable broth into the slow cooker. Stir all the ingredients together until well mixed.
- Slow Cook the Lentils and Vegetables: Cover the slow cooker with its lid and cook on high for 4 hours or on low for 7 to 8 hours. The lentils should be tender and most of the liquid absorbed by the time cooking is complete.
- Incorporate Coconut Milk and Adjust Seasonings: Stir the full-fat coconut milk into the cooked lentil mixture thoroughly. Taste the curry and adjust salt and other spices as needed, considering the saltiness of your broth and canned tomatoes.
- Serve the Coconut Curry Lentils: To serve, scoop 1 cup of cooked rice into a bowl, top with 1 cup of the lentil curry mixture, then garnish with finely diced red onion and chopped fresh cilantro or green onions for added freshness and crunch.
Notes
- Using full-fat coconut milk adds a rich creaminess; light coconut milk can be used but will yield a thinner curry.
- Adjust the spice level by choosing hot or mild curry powder based on your preference.
- If you prefer a thicker curry, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 4 days and freeze well for up to 3 months.
- For a gluten-free version, ensure the vegetable broth and canned products are gluten-free certified.
- This recipe is naturally vegan and vegetarian, making it suitable for those dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 7-8 hours (low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-Inspired
