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Slow Cooker Coconut Lentil Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 39 reviews
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Vegetarian

Description

A comforting and flavorful Slow Cooker Coconut Lentil Curry made with fire-roasted tomatoes, fragrant spices, and creamy coconut milk. This easy-to-make meal simmers all day for tender lentils infused with rich aromas, served perfectly over basmati rice and garnished with fresh cilantro.

Ingredients

Scale

Main Ingredients

  • 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

Instructions

  1. Prepare ingredients: Finely chop the yellow onion and mince the garlic cloves to have all ingredients ready for combining in the slow cooker.
  2. Combine in slow cooker: Place the fire-roasted crushed tomatoes, low-sodium vegetable or chicken broth, dried brown lentils, chopped onion, minced garlic, garam masala, ground turmeric, kosher salt, and freshly ground black pepper into a 6-quart or larger slow cooker. Stir all the ingredients to mix well.
  3. Slow cook mixture: Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, until the lentils are tender and most of the liquid is absorbed, allowing all the flavors to develop deeply.
  4. Add coconut milk: After cooking, stir in the unsweetened full-fat coconut milk to add creaminess and richness to the curry.
  5. Serve: Serve the lentil curry hot over cooked basmati rice, then garnish with chopped fresh cilantro leaves and tender stems for freshness and color.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 1 week.
  • Freezing: The curry freezes well for up to 3 months; thaw completely before reheating.
  • Serving suggestion: For a spicier curry, add chopped fresh chili or cayenne pepper to the slow cooker.
  • Adjust consistency: If the curry is too thick after cooking, stir in a little extra broth to reach desired consistency.

Find it online: https://yumrecipesfood.com/slow-cooker-coconut-lentil-curry-recipe/