This flavorful slow cooker lentil curry is easily made with simple ingredients. This hearty vegan dish is a crowd pleaser! You’re sure to love the rich, creamy, dairy free sauce – it’s full of flavor.
When you’re learning how to cook for food allergies, it can be hard to find recipes that you love.
You might get stuck in a rut making simple, safe meals at first. Things like grilled chicken and vegetables, or safe noodles and pasta sauce.
Then you might venture out a bit, and start experimenting with new recipes and new ingredients. And you might be surprised at what you can come up with! I really believe that you can enjoy amazing food even when you have multiple food allergies.
This slow cooker lentil curry is one of those recipes that I just kind of threw together one day that turned into one of our favorite family dinners. It’s hearty, because of the lentils, and full of flavor from the tomato paste, coconut milk, and spices.
When I made this for the first time, it was one of those situations where you can’t stop eating…just a little more, and a little more, just a spoonful of sauce…it’s hard to walk away from. I think you’re going to love this easy curry recipe!
- Lentils – I used half regular green lentils and half French green lentils because that’s what I had in the pantry. You could use just green lentils, or just French green lentils, or even black (Beluga) lentils. If you use black lentils it may take a little bit longer to cook. I would not recommend using red lentils in this slow cooker recipe, because they will just turn to mush.
- Coconut Milk – You need to use full-fat coconut milk – the kind that comes in a can. The richness of the coconut milk is what gives this sauce it’s amazing texture.
- Tomato Paste – Tomato paste is really concentrated, and it adds a nice flavor to the sauce. If you don’t have tomato paste, you can use tomato sauce instead.
- Spices – Cumin, curry powder, ground ginger, and garam masala add a ton of flavor to this dish. This curry is very flavorful, but it’s not hot and spicy, so if you’re not a fan of spicy dishes, this just might be the dish for you!
Feel free to customize this lentil curry – it’s a very forgiving recipe.
- If you don’t have a red onion, try a sweet onion or white onion.
- No fresh garlic? Add some garlic powder or refrigerated minced garlic.
- Add different vegetables if you like – try carrots or potatoes.
Watch the video below to see how easy it is to make this vegan dinner:
Disclosure: This post contains affiliate links.
Slow Cooker Lentil Curry.
- 1 red onion diced – you could also use a yellow onion
- 3 garlic cloves minced
- 1 yellow pepper diced
- 2 Tablespoons olive oil
- 1 ½ cups green lentils or French green lentils
- 3 Tablespoons tomato paste or ⅓ cup tomato sauce
- 1 can full fat coconut milk
- 3 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon ground ginger
- 2 teaspoons garam masala
- 2 teaspoons sugar
- 2 ½ cups water
- cooked Jasmine rice for serving or Brown Basmati Rice
- Place the red onion, minced garlic, diced pepper, and olive oil in the slow cooker.
- Pick over and rinse the lentils and add to the slow cooker.
- Add all the other ingredients and stir.
- Put the lid on the slow cooker and cook on low for 4 ½ – 5 hours. Check periodically and add more liquid if needed.
- Serve over cooked Jasmine rice.