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
