Crockpot Coconut Curry lentils: Easy Cooking

Indian inspired Coconut Curry Lentils is a lifesaver when you’re busy! With just a 10-minute prep and effortless cooking, it’s perfect for hectic days. Packed with nutritious lentils and creamy coconut milk, it’s a tasty, wholesome option that is still very delicious and vegan!

I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

My go-to dish for days when I know I’ll have a long day ahead and still want to treat my family to something delicious. It’s a hit with my family every time! They love how flavorful and satisfying it is, and I love how easy it is to make.

IN THIS POST

Equipment Needed.

• Crockpot! (my Crockpot buy on Amazon)
• Can Opener (Electric Can Opener on Amazon)
• Veggie Chopper (optional) (my Veggie Chopper buy on Amazon)

Ingredients For Coconut Curry Lentils

If you’re looking to use up some of your pantry goods, you’re in luck with this recipe.

• 1 Lb (about 450g) dried lentils, washed
• 2 cans (14 oz each) of diced tomatoes (or roasted tomatoes, if available)
• 4 cups vegetable broth
• 1 large onion, diced
• 1 garlic head, minced (or garlic powder to taste)
• 4 tablespoons curry powder
• 1 teaspoon cinnamon
• 1/2 teaspoon clove powder
• 2 tablespoons freshly ground black pepper
• 3 tablespoons cumin
• 3 bay leaves
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon ground ginger
• Salt to taste
• 2 can (14 oz) coconut milk
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

Cooking Instructions for Coconut Curry Lentils

I can’t say enough how easy this recipe is to make!

• Rinse the lentils under cold water and drain them.

• Place the washed lentils, diced tomatoes, and spice mixture into the crockpot. Stir well to combine all ingredients evenly.

• Add vegetable broth, my broth was still a little frozen that’s alright.

• Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the lentils are tender and the flavors have melded together.

• About 30 minutes before serving, pour in the can of coconut milk into the crockpot and stir well to incorporate.

• Taste and adjust the seasoning with salt, if necessary. Remove the bay leaves.

• Use another can of coconut milk to add a splash to the dish when serving. a squeeze of fresh lime juice, and a dollop of Greek yogurt (optional) for added flavor.

• Serve the coconut curry lentils over cooked rice or with naan bread, and garnish with fresh chopped cilantro.
• You can freeze leftovers if you want.

NOTES

1. Coconut Milk: Use full-fat coconut milk for a creamier texture and better flavor. Shake the cans before opening to mix the contents evenly.
2. Curry Powder: Adjust the curry powder amount to taste.
3. Vegetables: Add diced veggies like onions, bell peppers, carrots, or spinach for more flavor and nutrients.

COCONUT CURRY LINTELS CROCKPOT

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Coconut Curry Lentils is a lifesaver when you're busy! With just a 10-minute prep and effortless cooking, it's perfect for hectic days. Packed with nutritious lentils and creamy coconut milk, it's a tasty, wholesome option that is still very delicious!

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

• 1 lb. (about 450g) dried lentils, washed
• 2 cans (14 oz each) diced tomatoes (or roasted tomatoes, if available)
• 4 cups vegetable broth
• 1 large onion, diced
• 1 garlic head, minced (or garlic powder to taste)
• 4 tablespoons curry powder
• 1 teaspoon cinnamon
• 1/2 teaspoon clove powder
• 2 tablespoons freshly ground black pepper
• 3 tablespoons cumin
• 3 bay leaves
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon ground ginger
• Salt to taste
• 2 can (14 oz) coconut milk
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

Instructions

Rinse 1 pound of dried lentils and dice any veggies you want to add.

Put the rinsed lentils, diced veggies, diced tomatoes, coconut milk, and curry powder in a slow cooker. Stir well.

Put in any extra spices or minced garlic you like. Stir again.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until lentils are tender.

Taste and add salt and pepper if needed.

Serve: Once cooked, remove bay leaves if added. Garnish with cilantro, lime juice, or Greek yogurt if you like. Serve over rice or with naan bread.

Notes

Coconut Milk: Use full-fat coconut milk for a creamier texture and better flavor. Shake the cans before opening them to mix the contents evenly.

Curry Powder: Adjust the curry powder amount to taste.

1. Vegetables: Add diced veggies like onions, bell peppers, carrots, or spinach for more flavor and nutrients.

Nutrition Information:

Serving Size:

1 CUP
Amount Per Serving: Calories: 300Total Fat: 10gCarbohydrates: 40gFiber: 10gProtein: 15g

Did you make this recipe?

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

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