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Slow Cooker Coconut Curry Lentils

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Creamy and comforting Slow Cooker Coconut Curry Lentils simmered in rich coconut milk and warm spices. This hearty plant-based dish is flavorful, nourishing, and perfect for cozy dinners or meal prep.

Ingredients

  • 1 1/2 cups dried brown or green lentils, rinsed
  • 1 can (14 ounces) full-fat coconut milk
  • 2 cups vegetable broth
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional Additions:
  • 1 cup diced carrots
  • 1 cup chopped spinach or kale
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Optional: In a skillet over medium heat, sauté onion, garlic, and ginger in olive oil for 2–3 minutes until fragrant.
  2. Add lentils, coconut milk, vegetable broth, diced tomatoes, curry powder, cumin, turmeric, salt, pepper, and sautéed aromatics (if using) to the slow cooker.
  3. If using carrots, add them at this stage. Stir everything together until well combined.
  4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until lentils are tender and creamy.
  5. About 20 minutes before serving, stir in chopped spinach or kale and allow it to wilt.
  6. Taste and adjust seasoning as needed.
  7. Serve warm, garnished with fresh cilantro and a squeeze of lime juice if desired.

Notes

  • No need to soak brown or green lentils; simply rinse before cooking.
  • Red lentils can be used for a thicker, stew-like consistency.
  • Add diced sweet potatoes at the beginning for extra heartiness.
  • Store in the refrigerator for up to 5 days.
  • Freeze cooled portions for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/slow-cooker-coconut-curry-lentils/