Slow Cooker Coconut Lentil Curry
Slow Cooker Coconut Lentil Curry is a cozy meal that will truly warm you from the inside out. Lentils slow cook with tomatoes and spices like cardamom, coriander, cinnamon, and curry. Served over rice with fresh cilantro and a squeeze of lime juice. A unique and comforting dinner.
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What you'll love about Slow Cooker Coconut Lentil Curry:
- A comforting and cozy meal perfect during the cooler months.
- Easy recipe with simple ingredients.
- An inexpensive and healthy meal.
- Makes a ton so it's great for feeding a crowd or enjoying leftovers.
I have a little confession. Curry has never been high on my list of favorite spices until this last year. They say your taste buds change and develop over time, which I know to be true, but I'm 45 and figured these buds were well developed! Anyway.... there really wasn't any specific moment or meal that won me over. I just started enjoying it so it's been fun exploring new recipes using curry and other Indian spices.
If you love lentils and warm spices like curry, cardamom, and cinnamon, this Slow Cooker Coconut Lentil Curry is for you. This recipe is great because it doesn't require much prep before everything gets dumped in the crock pot. The ingredients are simple but the flavors are bold and just different enough that it's a nice change from the typical foods we eat.
Ingredients For Coconut Lentil Curry:
- Olive oil
- Crushed fire roasted tomatoes
- Chicken or veggie stock
- Dried green or brown lentils ( I used green lentils)
- Garlic cloves
- Onion
- Carrots
- Garam masala
- Curry powder
- Salt and pepper
- Full-fat coconut milk
- Cilantro
- Lime
- Cooked white rice
What is the difference between brown and green lentils?
There are actually 6 different types of lentils but the most commonly used are brown and green. Brown lentils cook more quickly than green lentils and have an earthy flavor. They can also turn into mush if cooked too long. Green lentils have a peppery flavor and hold their firm shape which makes them especially great for slow cooking. Green or brown lentils will work in this recipe just consider that green lentils take a bit longer to cook.
Full-Fat Coconut Milk Vs Light:
For this recipe you'll want to use canned full-fat coconut milk. This will give it the most flavor and creaminess and also keep the consistency nice and thick. Light coconut milk is less creamy and has a lot of water which works better in recipes like my coconut rice.
What Can you Serve With Coconut Lentil Curry?
Lentils over rice is a classic combination but it is also great over baked sweet potatoes, quinoa, and roasted vegetables. Either way it's a cozy and warming dish. This recipe also makes A LOT so it's perfect for feeding a large family or enjoying leftovers the next day.
Step by Step Instructions:
Step 1. Heat a skillet to medium heat and add olive oil, onions, and carrots. Cook until carrots are slightly softened. Add garlic and cook until fragrant then add spices. Toast spices for a few seconds. Remove from the heat and set aside.
Step 2. In a 6 qt or larger slow cooker add lentils, veggies and spices, tomatoes, and stock. Stir to combine and cook on high for 4-5 hours or low for 7-8 stirring twice in between. When lentils are tender stir in coconut milk. Cook another 20-minutes then serve lentils over rice with fresh cilantro and a squeeze of lime juice.
Tips:
- Make sure to rinse lentil well under cold water for 1-2 minutes. This will remove any grit and dirt.
- Toast the spices with veggies. This only takes a few seconds and really enhances the flavor of the lentils.
Other Slow Cooker Recipes You Might Enjoy:
- Slow Cooker Beef Chili
- Slow Cooker Chicken Meal
- Slow Cooker Beef Stew
- Slow Cooker Chicken Burrito Bowls
Let's eat!
Slow Cooker Coconut Lentil Curry
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, diced small
- 1 large carrot, peeled and diced small
- 1-2 garlic cloves, minced
- 1 ½ tablespoon garam masala
- 1 ½ tablespoon curry powder
- ¼ teaspoon smoked paprika
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups dried, green or brown lentils rinsed well
- 1 (28) oz can crushed tomatoes
- 3 ½ cups chicken or veggie stock
- 1 (14) oz can full-fat coconut milk
- cooked white basmati rice or other favorite rice
- fresh cilantro for garnish
- lime wedges
Instructions
- Heat oil in a skillet to medium heat. Add onions and carrots and cook until carrots are slightly softened. Add garam masala, curry, paprika, salt and pepper. Toast spices for 30-seconds. Remove from the heat.
- In a 6 qt or larger slow cooker add lentils, veggies and spices, tomatoes, and chicken or veggie stock. Stir to combine and place the lid on. Cook on low for 7-8 hours or high for 4-5, stirring once or twice during the cooking time.
- Once lentils are tender but not mushy, stir in coconut milk. Cook another 20-minutes then serve over rice with fresh cilantro and a squeeze of lime juice.
Notes
- Make sure to rinse lentil well under cold water for 1-2 minutes. This will remove any grit and dirt.
- Toast the spices with veggies. This only takes a few seconds and really enhances the flavor of the lentils.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 238 |
| % Daily Value* | |
| Total Fat 14.8g | 19% |
| Saturated Fat 4.5g | 22% |
| Cholesterol 0mg | 0% |
| Sodium 9907mg | 431% |
| Total Carbohydrate 19.6g | 7% |
| Dietary Fiber 9.1g | 33% |
| Total Sugars 3.3g | |
| Protein 7.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 44mg | 3% |
| Iron 3mg | 14% |
| Potassium 273mg | 6% |
Nutrition
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