Crockpot Lentil Curry
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Warming and comforting, this hands-off crockpot lentil curry makes enjoying a flavorful and rich curry dinner so very easy! Throw everything into your pot, set the timer, and let the delicious flavors meld. Earthy lentils absorb aromatic spices that are mellowed by the creaminess of the coconut milk and finished with bursting cherry tomatoes and fresh cilantro. Return to an effortless, satisfying curry dinner!
This crockpot lentil curry is so easy – almost too easy! You can even put all the ingredients in your slow cooker 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!
While the convenience factor alone is worth celebrating, it’s the irresistible fusion of flavors that truly steals the show. The crave-worthy flavors meld together slowly for a well-balanced curry that is as delicious as it is easy to prepare.
Ingredients needed
Crockpot curry lentils are made with a handful of ingredients. This is what you need:
- Brown lentils: You can use green lentils if needed.
- Coconut milk: Use unsweetened coconut milk. Light coconut milk works, or you can opt for regular to make it extra creamy!
- Other ingredients: Fresh ginger, cumin, coriander, turmeric, cayenne powder, can of crushed tomatoes, head of garlic, onion, water, sea salt, cilantro, and cherry tomatoes.
- Optional: Cooked rice for serving.
Adding vegetables to crockpot lentil curry
If you’re looking to add a few of your favorite veggies, you can just pop them right in the crockpot. Depending on how hard the veggie is, you can either add it at the start, or towards the end of the cooking time.
- Add at the start: Cubed potatoes, sweet potatoes, broccoli, carrots, bell peppers, or cauliflower.
- Add at the end: Spinach, kale, green beans, or peas. If you’d like your bell peppers to maintain a little crunch you can add them in the last 20-30 minutes.
What to serve with crockpot lentil curry
Serve on a bed of steaming cauliflower rice or basmati rice with some naan on the side. This lentil curry works as a standalone dish, but if you’d like to add something on the side you can make some curried carrots, chili paneer, or roasted tandoori cauliflower.
Recipe FAQs
Can I store leftover crockpot curried lentils?
You can store it in the fridge in an airtight container for up to 4-5 days. If you’d like to enjoy it beyond that, you can also stash it in the freezer for up to three months. Crockpot lentil curry freezes really well!
Can I use another type of lentil or canned lentils?
You sure can – just note that each variety of lentils will have a different cooking time. Green will have a similar time to brown, but red lentils or yellow lentils will cook much quicker, so they would go mushy if you cooked them for this long.
The same goes for canned lentils. As they are already cooked, they’d turn to mush if you tried to use them in this recipe. If you want to use canned lentils, follow our coconut lentil curry recipe, adding the canned lentils without the water and simply heating them.
How do you avoid the lentils remaining tough?
Lentils that have been sitting on supermarket shelves or in the pantry for longer will take longer to soften, so check the date and ensure they’re fresh. Add the salt towards the end of the cooking process.
What do the whole cumin and coriander seeds taste like?
The cumin seeds meld into the curry, adding flavor but not being too noticeable. The coriander seeds stand out, giving a little pop of flavor when you bite into them. If you’re worried that the flavor will be too strong, you can use ground cumin and ground coriander instead.
Crockpot Lentil Curry Recipe
Ingredients
- 1 ½ cups dried brown lentils
- 2 tablespoons ginger (minced)
- 1 tablespoon EACH: cumin, coriander, turmeric
- Optional: 1-2 teaspoons cayenne powder
- 28 ounce can of crushed tomatoes
- 1 head garlic (chopped)
- ½ medium onion (finely minced)
- 3 cups water
- 15 ounce can coconut milk
- 2-3 teaspoons sea salt
- 1 cup chopped cilantro
- A few handfuls of cherry tomatoes (cut in half)
- 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 medium onion, 3 cups water
- 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, 2-3 teaspoons sea salt
- Serve the curry on its own or over a bed of rice.Optional: cooked rice for serving
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More lentil recipes
For more inspiration, check out all of our curry recipes!
Do you think I could make this in the instant pot instead of slowcooker?
I’ve honestly never cooked with an Instant Pot before so I can’t say for sure. I suspect it would work fine though. I would look for an instant pot lentil recipe then use the timing suggestions on that one to cook this one. 🙂
Hi
I am checking the ingredients first to make sure I have everything before I start. I noticed the recipe is titled curry lentils but the ingredients states turmeric. Should I use turmeric or curry for this recipe?
Thank you and I can’t wait to try this.
You’ll want to use turmeric. 🙂
It says cook for 4 hours. Is this on low or high?
Thanks, Simone
Oops I just saw 4 hours on high or 8 hours on low. I printed the recipe and it didn’t have that info on it.
No problem at all!
Hi! I will try this recipe now. Question for next time: does it make a lot of difference if I throw the coconut milk to cook with it?
The reason it’s added at the end is that sometimes coconut milk can curdle when it’s cooked. While there is nothing harmful if that happens, it doesn’t look very nice. 🙂
Making it tonight with French lentils, can’t wait to try it!
I hope it was a hit!
Hi there
Just wanting to check in the garlic quantity before I make this. When you say a head of garlic do you mean the whole bulb? I.e. many cloves? I love garlic but this seems like a lot so just wanted to check ?. Thanks!
You want to use the whole head of garlic – 10-12 cloves. I know it seems like a lot but it totally works in this recipe. 🙂
Wonderful flavours and the finished result even looked like the photograph! I have been enjoying the feast of recipes and will be cooking more of them.
I’m so happy you liked it!!
So happy you like both versions!
Is the coconut milk to be used in this curry recipe… unsweetened or sweetened?
Unsweetened! I use a can of full-fat unsweetened coconut milk. 🙂
Hi Kristen! This recipe is really good. I definitely recommend it with some rice. My sister-in-law said it’s her first time to eat a meatless curry dish and she never thought it would still be really satisfying even without the meat.
I’m so happy to hear it was a hit!
I absolutely loved this dish! Even my meat-loving husband enjoyed it. I got a coworker hooked on it, too. The coconut milk really makes it creamy. Hard to eat only one helping!
I always feel that a vegan recipe is a real winner when it’s approved by meat lovers! So happy you and your husband like the recipe!!
Hi! I’m looking forward to this! Can you tell me approximately how much (cups, oz., etc.) this makes when it is finished / how much constitutes a serving? I’m tracking Weight Watchers points 😉
Thanks!
I didn’t measure the quantity during recipe testing so I can’t say for sure. My guess would be that each serving would be about 1 1/2 cups. I hope that helps!
Yummy! I made this tonight and followed the recipe exactly except for subbing green lentils for brown and it turned out great! Especially loved adding the cilantro and cherry tomatoes at the end for a fresh pop of flavour. Thanks for the great recipe! 🙂
You are so welcome!!
My husband hates curry (which is almost a deal breaker I tell ya) AND I have a teeny tiny crock pot so I halved the recipe and enjoyed this all to myself. I put it over a plain baked potato and it was heavenly! Since I halved the recipe it didn’t take me as long, maybe 5 hours on low. Love it!!!
Haha that would almost be a deal breaker for me, too! At least you don’t have to share. 🙂
I have red, yellow or green lentils – go figure 🙂 any recommendations to what would be best? Thanks!
I would opt for the green lentils as red and yellow take a little less time to cook. 🙂
Hi: can you please explain difference between Red, Green and Brown Lentils?
We use Red + Green in a Dahl
Thanks in advance:
Joe
Brown and green lentils can be used interchangeably in this recipe as the cook time is similar. Red lentils cook much faster so would turn mushy in this recipe. 🙂
Hi, I love the recipe on stove top but just tried slow cooker version and the ginger taste is too much, tastes too strong. Will reduce ginger next time. Thanks ?
That’s a good idea. 🙂
Hi there,
I can only find green lentils, would it make a big difference in the recipe?
Thanks!
Green lentils will work well in this recipe!