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!
1 ½cupsdried brown lentils
1tablespoonEACH: cumin, coriander, turmeric
Optional: 1-2 teaspoons cayenne powder
28ouncecan of crushed tomatoes
½an onion, finely minced
15ouncecan coconut milk
A few handfuls of cherry tomatoes
Optional: cooked rice for serving
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