I love making Slow Cooker Coconut Curry Lentils when I want a cozy, nourishing meal that practically cooks itself. The lentils become tender and creamy as they simmer in a fragrant coconut curry sauce, creating a dish that feels comforting and deeply satisfying.
Why You’ll Love This Recipe
I like this recipe because it’s simple, hearty, and full of bold flavor. The slow cooker allows the spices to develop beautifully, and the coconut milk adds richness without feeling heavy. I also enjoy how budget-friendly and meal-prep friendly it is.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
dry lentils
olive oil or coconut oil
onion
garlic
fresh ginger
coconut milk
diced tomatoes
vegetable broth
curry powder
ground turmeric
ground cumin
salt
black pepper
spinach or kale
lime juice
fresh cilantro
Directions
I start by rinsing the lentils thoroughly and draining them.
I add the lentils to the slow cooker along with chopped onion, garlic, ginger, coconut milk, diced tomatoes, vegetable broth, curry powder, turmeric, cumin, salt, and black pepper. I stir everything together until well combined.
I cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lentils are tender and the mixture has thickened.
During the last 20 minutes of cooking, I stir in spinach or kale and allow it to wilt. I finish with a squeeze of fresh lime juice and a sprinkle of cilantro before serving.
Servings and timing
I usually get about 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: about 6 to 7 hours
Variations
I sometimes add diced sweet potatoes or cauliflower at the beginning for extra texture. When I want more heat, I stir in chili flakes or a chopped jalapeño. I also enjoy serving the lentils over basmati rice or quinoa.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm the lentils gently on the stove or in the microwave, adding a splash of broth or coconut milk if they’ve thickened too much. This dish also freezes well for up to 3 months.
FAQs
What type of lentils work best?
I usually use brown or green lentils because they hold their shape well.
Do I need to soak the lentils first?
I don’t soak them, since they cook perfectly in the slow cooker without soaking.
Can I make this stovetop instead?
I simmer everything in a pot for about 30 to 40 minutes until the lentils are tender.
Is this recipe vegan?
I keep it completely vegan as written.
How do I thicken the curry?
I let it cook uncovered toward the end or mash a small portion of the lentils for a thicker texture.
Conclusion
I keep Slow Cooker Coconut Curry Lentils in my regular rotation because they’re flavorful, comforting, and incredibly easy to prepare. Every time I make them, I appreciate how simple ingredients and slow cooking create such a rich, satisfying meal.
Print
Slow Cooker Coconut Curry Lentils
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 to 7 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
A cozy and nourishing slow cooker dish featuring tender lentils simmered in a rich coconut curry sauce. This hearty, plant-based meal is flavorful, comforting, and perfect for meal prep.
Ingredients
- 1 1/2 cups dry brown or green lentils, rinsed and drained
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can full-fat coconut milk
- 1 (14 oz) can diced tomatoes
- 3 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups fresh spinach or chopped kale
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Rinse the lentils thoroughly under cold water and drain well.
- Add the lentils to the slow cooker along with onion, garlic, ginger, coconut milk, diced tomatoes, vegetable broth, curry powder, turmeric, cumin, salt, and black pepper. Stir to combine.
- Drizzle in the olive oil or coconut oil and mix well.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lentils are tender and the curry has thickened.
- During the last 20 minutes of cooking, stir in the spinach or kale and allow it to wilt.
- Finish with fresh lime juice and sprinkle with chopped cilantro before serving.
Notes
- Add diced sweet potatoes or cauliflower at the beginning for extra texture.
- For more heat, add chili flakes or chopped jalapeño.
- Serve over basmati rice or quinoa for a complete meal.
- If the curry is too thick, add a splash of broth or coconut milk when reheating.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
