I just made a super creamy Spiced Cauliflower and Chickpea Masala that tastes wildly restaurant-level and will make your weeknights way less boring.

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I’m low-key obsessed with this slow cooker coconut curry lentils because the flavors hit hard with almost zero effort. I love that the full fat coconut milk makes it ultra creamy while curry powder and spices actually taste like something real, not thin broth pretending to be dinner.

And the texture, soft lentils collapsing into a saucy mess, makes me want to eat it straight from the pot. This is my go-to for Vegetarian Dinners and I’ll shout about a good Chickpea Masala vibe even though it’s lentils.

Leftovers are loud and proud the next day. Pure, hearty, unpretentious food.

Ingredients

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Red lentils: hearty protein and creamy texture once they soften up.
Coconut milk: rich, silky base that makes it totally lush.
Vegetable broth: thins things out and keeps it savory, not greasy.
Yellow onion: sweet foundation, adds mellow depth and tiny bits to chew.
Garlic: punchy aroma that wakes the whole pot up.
Ginger: bright heat, a little zing that keeps it fresh.
Curry powder: warm, complex spice blend that ties everything together.
Turmeric: earthy color and gentle bitterness, kinda good for you.
Cumin: smoky undernote that makes the curry feel grounded.
Coriander: citrusy lift, lightens the heavier spices.
Tomato paste: concentrated tang that rounds out the broth.
Diced tomatoes: juicy pieces and acidity, keeps it lively.
Coconut or neutral oil: helps bloom spices and adds subtle richness.
Kosher salt: boosts all the flavors, use more if it needs it.
Black pepper: simple heat that nudges the spices forward.
Bay leaf: basically a background herbal note, optional but nice.
Lime juice: bright finish that cuts through the creaminess.
Cilantro: fresh, herbal sprinkle that makes it feel homemade.
Rice or naan: comfy delivery system to sop up every last bit.

Ingredient Quantities

1 1/2 cups red lentils, rinsed

1 (14 oz) can full fat coconut milk

2 to 2 1/2 cups low sodium vegetable broth

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon tomato paste

1 (14 oz) can diced tomatoes, undrained

1 tablespoon coconut oil or neutral cooking oil

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1 bay leaf (optional)

Juice of 1 lime

Fresh cilantro, chopped for serving (about 1/3 cup loosely packed)

Cooked rice or naan for serving, optional

How to Make this

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1. Heat the coconut or neutral oil in a skillet over medium heat, add the chopped onion and a pinch of salt, and cook until soft and just starting to brown, about 6 to 8 minutes.

2. Add the minced garlic and grated ginger to the skillet and cook 30 to 60 seconds until fragrant, then stir in the curry powder, turmeric, cumin, and coriander and cook another 30 seconds to bloom the spices.

3. Stir the tablespoon of tomato paste into the spiced onion mixture and cook 1 minute, scraping any browned bits, then remove from heat.

4. Transfer the onion-spice mixture to the slow cooker. Add the rinsed red lentils, undrained diced tomatoes, coconut milk, 2 cups of the vegetable broth, the bay leaf if using, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

5. Give everything a good stir, press the lentils down so they’re submerged, then cover and cook on low for 3 to 4 hours or on high for
1.5 to
2.5 hours. Check at the shorter end of the time because red lentils can go from perfect to mushy fast.

6. Check the texture after about 3 hours on low. If it looks too thick or the lentils aren’t fully tender, add up to 1/2 cup more vegetable broth and continue cooking until done.

7. Once lentils are tender and the curry is creamy, remove and discard the bay leaf. Taste and add more salt or pepper if needed.

8. Stir in the juice of 1 lime to brighten the flavors, and let the curry rest 5 minutes so it settles and thickens a bit.

9. Fold in most of the chopped cilantro, reserving a little for garnish. If you like it extra smooth, mash a few spoonfuls of the lentils against the side of the slow cooker and stir.

10. Serve over cooked rice or with warm naan, garnish with remaining cilantro, and enjoy.

Equipment Needed

1. Slow cooker (6 to 8 quart)
2. 10 to 12 inch skillet or sauté pan
3. Chef’s knife and cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Fine-mesh sieve or colander (for rinsing lentils)
7. Can opener and rubber spatula (for scraping tomato paste)
8. Citrus juicer or small bowl and fork (for the lime)

FAQ

Q: How long do I cook these in the slow cooker, and on what setting?

A: Cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. Red lentils break down fast, so check near the lower end of the time range to avoid mushy lentils.

Q: Can I make this on the stovetop instead of a slow cooker?

A: Yes. Sauté the onion, garlic and ginger in the oil, stir in spices and tomato paste, then add lentils, coconut milk, tomatoes and broth. Simmer gently, uncovered, for 20 to 30 minutes until lentils are tender, stirring now and then and adding water if it gets too thick.

Q: What if the curry is too thick or too thin?

A: If too thick, stir in hot water or extra broth, 1/4 cup at a time, until you like the texture. If too thin, simmer on HIGH or on the stove uncovered to reduce, or mash a few lentils against the side to thicken quickly.

Q: Can I use light coconut milk or skip coconut milk entirely?

A: You can use light coconut milk but the curry will be less rich and creamy. If you skip coconut milk, use more broth plus a splash of coconut cream or a spoon of nut butter for richness, and taste for seasoning.

Q: How do I store and reheat leftovers?

A: Cool, transfer to an airtight container and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of water or broth, or microwave in short bursts, stirring between, until hot.

Q: How do I change the spice level or flavor?

A: For more heat add crushed red pepper, cayenne or chopped fresh chiles while cooking. For brighter flavor, squeeze the lime at the end and add extra cilantro. If the curry tastes flat, a pinch more salt usually fixes it.

Slow Cooker Coconut Curry Lentils Recipe Substitutions and Variations

Coconut milk: swap with full fat evaporated milk plus 1 tablespoon coconut extract for coconut flavor, or use canned light coconut milk to cut calories. If you want nutty richness try cashew cream (blend soaked cashews with water).
Red lentils: green or brown lentils work but they hold shape more and need longer cooking, so add 10 to 20 extra minutes. You can also use split yellow peas for similar creaminess, but rinse them first.
Curry powder: use a mix of 1 teaspoon garam masala, 1 teaspoon ground turmeric and 1 teaspoon ground cumin if you dont have a curry blend. Or use 2 tablespoons of your favorite store bought tikka or masala paste, but cut back on added salt and broth.
Vegetable broth: substitute water plus 1 bouillon cube or 1 teaspoon bouillon paste, or use low sodium chicken broth if not strict vegetarian. Coconut water is ok in a pinch for a subtle sweetness, but reduce any added sugar.

Pro Tips

1. Toast the dry spices in the hot skillet for 20 to 30 seconds before adding the tomato paste. It makes the curry smell way better and gives more depth. Don’t let them burn though, they go from awesome to bitter real fast.

2. Rinse the lentils but don’t soak them. Press them down in the cooker so they’re fully submerged, and check early. Red lentils can go mushy in a blink, so start checking at the short end of the cook time and add a little broth instead of overcooking.

3. If you want a silkier texture, remove about a cup after it’s cooked and blitz or mash it, then stir back in. It gives creaminess without adding more coconut milk or fat. Also if it’s too thin, let it rest uncovered for 5 to 10 minutes to thicken up.

4. Brightness matters. Don’t skip the lime and the cilantro at the end. Add the lime little by little and taste, sometimes you only need half. If you’re making it ahead, add a splash of lime and more fresh cilantro right before serving so it doesn’t dull.

Slow Cooker Coconut Curry Lentils Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a super creamy Spiced Cauliflower and Chickpea Masala that tastes wildly restaurant-level and will make your weeknights way less boring.

Servings

servings

Calories

370

kcal

Equipment: 1. Slow cooker (6 to 8 quart)
2. 10 to 12 inch skillet or sauté pan
3. Chef’s knife and cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Fine-mesh sieve or colander (for rinsing lentils)
7. Can opener and rubber spatula (for scraping tomato paste)
8. Citrus juicer or small bowl and fork (for the lime)

Ingredients

1 1/2 cups red lentils, rinsed
1 (14 oz) can full fat coconut milk
2 to 2 1/2 cups low sodium vegetable broth
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
1 (14 oz) can diced tomatoes, undrained
1 tablespoon coconut oil or neutral cooking oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 bay leaf (optional)
Juice of 1 lime
Fresh cilantro, chopped for serving (about 1/3 cup loosely packed)
Cooked rice or naan for serving, optional

Directions

Heat the coconut or neutral oil in a skillet over medium heat, add the chopped onion and a pinch of salt, and cook until soft and just starting to brown, about 6 to 8 minutes.
Add the minced garlic and grated ginger to the skillet and cook 30 to 60 seconds until fragrant, then stir in the curry powder, turmeric, cumin, and coriander and cook another 30 seconds to bloom the spices.
Stir the tablespoon of tomato paste into the spiced onion mixture and cook 1 minute, scraping any browned bits, then remove from heat.
Transfer the onion-spice mixture to the slow cooker. Add the rinsed red lentils, undrained diced tomatoes, coconut milk, 2 cups of the vegetable broth, the bay leaf if using, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Give everything a good stir, press the lentils down so they’re submerged, then cover and cook on low for 3 to 4 hours or on high for
5 to
5 hours. Check at the shorter end of the time because red lentils can go from perfect to mushy fast.
Check the texture after about 3 hours on low. If it looks too thick or the lentils aren’t fully tender, add up to 1/2 cup more vegetable broth and continue cooking until done.
Once lentils are tender and the curry is creamy, remove and discard the bay leaf. Taste and add more salt or pepper if needed.
Stir in the juice of 1 lime to brighten the flavors, and let the curry rest 5 minutes so it settles and thickens a bit.
Fold in most of the chopped cilantro, reserving a little for garnish. If you like it extra smooth, mash a few spoonfuls of the lentils against the side of the slow cooker and stir.
Serve over cooked rice or with warm naan, garnish with remaining cilantro, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.