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!
Ingredients
1 ½cupsdried brown lentils
2tablespoonsginger, minced
1tablespoonEACH: cumin, coriander, turmeric
Optional: 1-2 teaspoons cayenne powder
28ouncecan of crushed tomatoes
1headgarlic, chopped
½mediumonion, finely minced
3cupswater
15ouncecan coconut milk
2-3teaspoonssea salt
1cupchopped 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
Notes
Some people prefer a sweeter curry. If this is you, add 1-2 tablespoons of coconut sugar or brown sugar when you add the coconut milk.