Crockpot Lentil Curry Recipe
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!
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
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.
Serving: 1 ½ cups, Calories: 388kcal, Carbohydrates: 45g, Protein: 17g, Fat: 18g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 968mg, Potassium: 1093mg, Fiber: 19g, Sugar: 9g, Vitamin A: 497IU, Vitamin C: 19mg, Calcium: 104mg, Iron: 7mg