Now that fall has settled in and a chill has returned to the air, it's the perfect time for stocking up on hearty stews and curries to take you through the season. Meaty brown lentils star as the base of this wholesome and comforting vegan curry. It's kissed with warm, sweet spices like garam masala and turmeric, laced with fire-roasted tomatoes, and finished with a can of creamy coconut milk for just a touch of richness.
Save the Coconut Milk for Last for a Richer Flavor
Here's what you need to know about this slow cooker curry: It's an extraordinarily easy recipe that relies on simple pantry ingredients and a couple of spices, yet delivers a deep, bold flavor at the end of the day. While you could technically pour the coconut milk into the slow cooker with the other ingredients at the beginning, the long cook time has a way of dulling the flavor and creamy richness. Instead, stir it in at the very end of cooking to take full advantage of the flavor and creaminess.
Slow Cooker Coconut Lentil Curry
Prep time: 5 minutes ; cooking time: 8 hours
1 (28-ounce) can
fire-roasted crushed tomatoes
low-sodium vegetable or chicken broth
dried brown lentils
medium yellow onion, finely chopped
freshly ground black pepper
1 (14-ounce) can
unsweetened full-fat coconut milk
Cooked basmati rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish
Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours.
Stir in the coconut milk. Serve over basmati rice and top with fresh cilantro.
Storage: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months.