Slow Cooker Coconut Curry Lentils

Name: Slow Cooker Coconut Curry Lentils
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 10 cups
Ingredients: 1 yellow onion; 2 cloves garlic; 2 cups brown lentils; 1 sweet potato; 2 carrot; 3 Tbsp curry powder; 1/4 tsp clove; 1 oz. can diced tomatoes; 1 oz. can tomato sauce; 3 cups vegetable broth; 1 oz. can coconut milk; 10 cups rice; 1/2 red onion; 1/2 bunch cilantro

User Reviews

4.8

230 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
10 cups
Calories
507 kcal
Course
Main Course, Others
Cuisine
Indian, International, Vegetarian, Vegan, gluten-free

Slow Cooker Coconut Curry Lentils

Iris Warren

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Slow Cooker Coconut Curry Lentils combine brown lentils, sweet potato, carrot, onion, garlic, and warm spices like curry powder and clove, slow-cooked with diced tomatoes, tomato sauce, vegetable broth, and creamy coconut milk. The result is a tender, richly spiced lentil stew served atop rice and garnished with red onion and cilantro for freshness and texture.

Description

The Slow Cooker Coconut Curry Lentils feature a mix of brown lentils, diced sweet potato, and sliced carrots cooked slowly with aromatics like diced yellow onion and minced garlic. The addition of curry powder and ground clove brings warm, earthy spices to the dish. Tomatoes in diced and sauce form provide acidity and body, while vegetable broth helps meld flavors and cook the lentils to tenderness.

After the slow cooking period, creamy full-fat coconut milk is stirred in to soften and enrich the soup with a gentle coconut aroma and smooth texture. The final dish is hearty and fragrant, with tender lentils balanced by soft vegetables. It is served on cooked rice and topped with finely diced red onion and fresh cilantro (or green onions) to add sharpness and a hint of bite.

This lentil curry works well as a vegetarian main or side dish, with an adaptable spice level based on the curry powder choice. Using Better Than Bouillon or a similar broth can enhance depth of flavor. The slow cooker method allows the ingredients to meld fully without much hands-on time.

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Ingredients

Servings

COCONUT CURRY LENTILS

1 yellow onion $0.37
2 cloves garlic $0.16
2 cups brown lentils $1.36
1 sweet potato $0.98, about 3/4 lb
2 carrot $0.22
3 Tbsp curry powder $0.45, hot or mild
1/4 tsp clove $0.03, ground, optional
1 oz. can diced tomatoes $0.65, petite
1 oz. can tomato sauce $0.99
3 cups vegetable broth $0.39
1 oz. can coconut milk $2.47, full fat

FOR SERVING

10 cups rice $0.99, cooked
1/2 red onion $0.40
1/2 bunch cilantro $0.40, or green onions

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Instructions

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Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato (1/4-1/2 inch cubes) and slice the carrots.
Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.

Notes

Use a quality vegetable broth, such as Better Than Bouillon, to add depth.
Serve with cooked rice and garnish with finely diced red onion and cilantro or green onions for freshness.