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Crockpot Lentil Curry

This Crockpot Lentil Curry transforms humble pantry staples into a rich, flavorful meal that rivals your favorite takeout—without the hefty price tag or hidden calories. Perfect for busy weeknights, this vegan slow cooker lentil curry combines aromatic spices, hearty lentils, and creamy coconut milk to create a comforting dish that practically cooks itself.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Indian, Vegan
Servings 6 servings
Calories 320 kcal

Equipment

  • Slow Cooker/Crockpot
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons
  • Frying Pan (optional for aromatics)

Ingredients
  

Main Ingredients

  • 2 cups dried brown or green lentils rinsed and sorted
  • 1 large onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper diced
  • 2 carrots peeled and diced
  • 1 sweet potato peeled and cubed (about 1½ cups)

Spices & Seasonings

  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp red pepper flakes adjust to taste
  • 1 tsp salt or to taste

Liquids

  • 1 can diced tomatoes 14 oz
  • 1 can coconut milk 14 oz (light version works too)
  • 3 cups vegetable broth

For Serving

  • 1/4 cup fresh cilantro chopped (for garnish)
  • 1 lime cut into wedges (for serving)

Instructions
 

  • Rinse 2 cups of dried lentils thoroughly under cold water, removing any debris or discolored lentils.
  • Optional but recommended: Sauté the onions, garlic, and ginger in a pan with 1 tablespoon of oil until fragrant, about 3 minutes.
  • Add the prepared lentils, sautéed aromatics (if using), diced bell pepper, carrots, sweet potato, curry powder, cumin, turmeric, and red pepper flakes to your slow cooker.
  • Pour in the diced tomatoes (with juice), coconut milk, and vegetable broth. Stir gently to combine everything evenly, ensuring all lentils are submerged in liquid.
  • Cover your crockpot and set it to cook on high for 4 hours or low for 8 hours.
  • About 30 minutes before serving, taste and adjust seasonings. Add salt if needed. If the curry seems too thick, add a splash more broth; if too thin, leave the lid off for the final cooking period.
  • Serve your crockpot lentil curry over steamed rice or with warm naan bread. Garnish with fresh cilantro and offer lime wedges on the side.

Notes

- Red lentils can replace brown/green lentils for a creamier, faster-cooking curry
- For a lower sodium version, use low-sodium vegetable broth and unsalted diced tomatoes
- The flavor actually improves after 24 hours as spices continue to meld
- Freezes well for up to 3 months in airtight containers
- For Instant Pot: Use the sauté function for aromatics, then cook on high pressure for 15 minutes with natural release

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 15gFat: 10gPotassium: 890mgFiber: 8gVitamin A: 4200IUVitamin C: 45mgIron: 6mg
Keyword Lentil Curry, Crockpot Curry, Vegan Curry, Slow Cooker Lentils, Plant-Based Meal
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