Crockpot Coconut Lentil Curry
This delicious crockpot coconut lentil curry is a slow cooker version of the most popular recipe on the blog. Throw everything into your pot, set the timer, and come home to a tasty vegetarian (and vegan!) dinner. You will LOVE it!
Here it is, my friends! This is the recipe you have been asking for. This is the crockpot version of the most popular recipe on the blog.
If I were the betting type (I'm totally not) I would put down money that you've tried the Creamy Coconut Lentil Curry recipe. I shared that recipe with you back in July 2016, and it quickly rose to the #1 spot. Many tens of thousands of people visit that recipe every month.
It's still a go-to recipe for me at home because it is super easy to make, 100% no need to measure ingredients fail-proof, and crazy delicious.
Since I published the original recipe, I've had so many requests for a crockpot coconut lentil curry version. When you reach out to me with special requests I can't help but get a little giddy. That's what friends do; they reach out to each other. Knowing that you feel comfortable asking me for specific recipes makes me all kind of happy.
So here it is, my friends. A crockpot coconut lentil curry recipe, just for you.
This slow cooker version couldn't be any easier to make. Honestly, it almost seems too easy. ← That's the truth!
I'm talking about dump all the ingredients into the pot, pop on the lid, turn it on, and walk away. Super easy. Ridiculously easy.
You can even put all the ingredients in your crockpot in the evening. Store it in your fridge overnight, then turn it on in the morning before you head out the door. When you come home 8-10 hours later, dinner will be waiting for you.
That's the beauty of this recipe: it cooks while you play. Or while you work, but let's not think about that.
Easy Slow Cooker Lentils
The original coconut lentil curry recipe is also easy to make, but after a long day, no cooking is better than a little cooking. That's where a bag of lentils and your slow cooker come in handy.
Once the lentils are cooked, all you need to do is add a can of coconut milk, a few cherry tomatoes, and a handful of cilantro and you've got dinner. If you want to get fancy, you can serve this with rice. I like it just as much on its own.
Bonus points if you pick up some naan on the way home. 🙂
Healthy vegan lentil recipes:
- Coconut Black Lentil Curry
- Deliciously Rich Lentil Bolognese
- Curried Vegan Shepherd's Pie with Coconut Sweet Potato Topping
- Revitalizing Ginger Coconut Lentil Soup
- Coconut Red Lentil Peanut Soup
- Creamy Coconut Lentil Curry
Crockpot Coconut Lentil Curry
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 ½ cups dried brown lentils
- 2 tablespoons ginger, chopped
- 1 tablespoon EACH: cumin, coriander, turmeric
- Optional: 1-2 teaspoons cayenne powder
- 28 ounce can of crushed tomatoes
- 1 head garlic, chopped
- ½ an onion, finely minced
- 15 ounce can coconut milk
- 2-3 teaspoons sea salt
- 1 cup chopped cilantro
- A few handfuls of cherry tomatoes
- Optional: cooked rice for serving
Instructions
- Add the dried brown lentils, ginger, cumin, coriander, turmeric, if using the cayenne, crushed tomatoes, garlic, onion, and 3 cups of water in your crockpot. Put the lid on and set the timer for 4 hours on high or 8 hours on low.1 ½ cups dried brown lentils, 2 tablespoons ginger, 1 tablespoon EACH: cumin, coriander, turmeric, Optional: 1-2 teaspoons cayenne powder, 28 ounce can of crushed tomatoes, 1 head garlic, ½ an onion
- Stir the coconut milk, 2 teaspoons of sea salt, cilantro, and cherry tomatoes into the curry. Taste and add extra salt to taste.15 ounce can coconut milk, 1 cup chopped cilantro, A few handfuls of cherry tomatoes
- Serve on its own or over a bed of rice.
THANK YOU!!! This is an incredibly delicious and healthy meal – and this recipe makes a lot! I have crazy teenagers who love this – they have no clue how good it is for them – and I’m NOT telling them! This recipe goes together quickly – I typically use dried ginger (1/2 tsp) subbed in for fresh ginger. My teens put sour cream and cilantro with the lentils. Thank you so much – your recipes totally rock and this one is a fav at my house!
I made this for a shared lunch today and it was amazing!! I would totally make this again annddd was asked by my colleagues for the recipe.
Love this recipe – it’s become a go-to favourite! Question: can I omit the turmeric? We love it but it stains my daughters “invisaline” braces so I’ve avoided making it for awhile. TIA.
Yes you can!
What size crockpot/slow cooker are you using?
The crockpot used in the pictures here was quite small – maybe 3 quarts. It’s not one I have anymore so I can’t tell you for sure. It was fairly small though.
Can I slow cook on low for 19 hours? I’d start it before going to bed and wouldnt attend to it next till I got home from work the next day?
That should work just fine!
I wanted to try this but am unclear on 2 things.
1) is there water added as an ingredient? Or are the lentils just cooking in the spices and tomatoes?
2) does the coconut milk go in *after* the full cook time of 4/8 hours?
You need to add 3 cups of water in step 1. You’ll see it in the instructions. And yes, the coconut milk gets added after the lentils are cooked. If you add it at the beginning, you’ll risk it curdling. 🙂
When did you add the coconut milk?
In step 2 🙂
Easy and delicious. Definitely the right about of ginger, onion and garlic.
The only issue I had was that it was too acidic from the tomatoes and a bit bitter. Easily fixed with brown sugar.
I used Kashmiri chili powder instead of cayenne and added a lot more for some heat. I also topped with kasoori methi, but it didn’t add much.
If you make this with low-fat coconut milk like me (all I had), I’d add a couple tablespoons of butter or ghee.
Made this recently as I’m trying many new recipes with all the time I now have. Delicious mix of spices and lentils. I did omit the cherry toms and cilantro.
I have the stove top version simmering now. Btw, you have a typo, its giddy, not gitty.
Oh that’s embarrassing!
Did the curry in a slow cooker really enjoyed it, hadn’t got coconut milk so put some creamed coconut block in, definitely will be making it again ??
How much water do you need for the 1x 2x and 3x versions?
3-6-9 cups. 🙂
I’ve made both the stove top and crockpot versions of this recipe….I think I prefer the stove top. Any instant pot version?
I do, too. 🙂 No instant pot version yet, but I’m sure that it would work. 🙂
I am cooking it right now; it’s been 4 .5 hours in low, but the lentils are definitely done – I am unsure why there’s a bitter after taste, is this normal? Could it be too much tumeric? I haven’t added the tomatoes or coconut milk.
Even with the aftertaste, I love them.
Turmeric can be slightly bitter. The coconut milk should take care of that. 🙂
Ha anyone thrown chicken in it while it was cooking?
I haven’t but chopped chicken thighs or breasts I would think would work well.
Bit late to answer this but I usually add raw diced chicken for the last hour or raw prawns about 20 mins from end of cooking. Delicious. I also put a chicken stock cube in.
Thanks for coming back to let us know!!
hi there! Should I do 6 cups of water if I doubled the recipe?
I would reduce the water a little and add more only if the curry starts to look dry. 🙂
Did you really mean one HEAD of garlic (or one clove)?
That’s right! It sounds like a lot but it’s perfect in this recipe. 🙂
Love it! First time trying lentils, didn’t have time to wash them overnight, cook them, watch them. The recipe is perfect and super easy to cook and delicious 🙂 thanks so much for this!!
You are very welcome!!
This curry dish was tasty but had it’s challenges. I used green lentils that I had just purchased. They didn’t have a date, so unsure how old they were. After 8 hrs on low in my slow cooker, they still weren’t done. I added about a cup of hot water, and cooked them 2 hrs longer. At that point we had to eat. The dish had good flavor, and the lentils were cooked, but firm. I also didn’t realize that the cumin and coriander were supposed to be whole seeds until I read another comment. I just assumed the spices were ground. Served with rice I cooked in coconut water with one kaffir lime leaf added.
The spices can be whole or ground. We make it both ways, but the recipe is based on our stovetop version which uses whole spices. Good call on adding the lime leaf!
If you add your salt at the start of cooking, try adding it near the end instead. Salt will keep lentils tougher longer.
I had a similar issue with the lentils not cooking properly. I set them on high for four hours, but they were still crunchy. I then put them on low for four more hours, and they were finally done just right. I tasted them before I added the coconut milk and thought this had been a mistake, but after adding it, it was yummy. It needed all 3 tsp salt. I will make it again but cook longer.
Can i use dried red lentils instead as don’t have brown
Red will work, too. 🙂