Recipe: Slow Cooker Coconut Lentil Curry

Recipe: Slow Cooker Coconut Lentil Curry

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Kelli Foster
Oct 2, 2018
(Image credit: Ghazalle Badiozamani)

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.

(Image credit: Ghazalle Badiozamani)

Slow Cooker Coconut Lentil Curry

Serves 6

Prep time: 5 minutes ; cooking time: 8 hours

  • 1 (28-ounce) can

    fire-roasted crushed tomatoes

  • 3 cups

    low-sodium vegetable or chicken broth

  • 2 cups

    dried brown lentils

  • 1

    medium yellow onion, finely chopped

  • 3 cloves

    garlic, minced

  • 1 tablespoon

    garam masala

  • 2 teaspoons

    ground turmeric

  • 2 teaspoons

    kosher salt

  • 1/2 teaspoon

    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.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months.

(Image credit: Joe Lingeman)
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