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!
Ingredient Notes
- 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!
Substitutions
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.
Serving Suggestions
Serve this curry over Jasmine or Basmati rice or quinoa. It’s also delicious with homemade vegan naan or fresh bread sticks. If you’d like to make a few types of curry, you could also try this spinach aloo palak or this cauliflower coconut curry.
Watch the video below to see how easy it is to make this vegan dinner:
Disclosure: This post contains affiliate links.
Recipe
Slow Cooker Lentil Curry.
Ingredients
- 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
Instructions
- 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.
Beth
video says cook on high? recipe says low? which is best and im using tinned lentils so do i need less water?
just a beginner
Hi, is it possible to add the rice instead of cooking it seperately? How would that work?
Kelly Roenicke
I don’t think that will work. You would have to add a lot more liquid so that the rice would cook. I don’t recommend that.
Lee
I don’t often leave comments but felt I needed to with this recipe! I’ve been vegan for a few years and cooked a lot of recipes, this is up there with the best. So good, I doubled it and it all fitted in a 6.5 litre slow cooker with space.
Debbie
I am making this for a Bible Study class and can’t wait to make it all winter – please send me lots of recipies that are vegan and God’s Blessings!
Sam
Hi, I’m trying to go vegan/vegetarian and there are two ingredients that I can’t tolerate . They are tomatoes, tomato paste etc. and any kind of “milk” rice, oat, cashew etc. Any recommendations for substitutes ? Recently I tried a pasta sauce using beets instead of tomatoes…..soooo bland. I enjoy spicy dishes I’d like to include more Indian dishes in my cooking. Tomatoes are such a base in 90% of the dishes I’d like to try.
Caroline
Hello, I am looking to make this recipe. I live in the UK and wondered what the measurements are in grams and ml?? Different websites seem to say different things? Is a cup 125 grams or 250grams?? Many thanks, Caroline
Tanja
This is delicious! I didn’t have enough time so I cooked it on high for 3h and it was perfect.
3&5 year old approved!
Lisa
This was so easy and amazing! Definitely a repeat!
Hannah
I would venture to say this is one of the best things I have eaten in in forever. Sooo good! Very flavorful and filling and the whole family loved it. We will definitely be making this again! Thanks for the recipe.
Jan Vernor-Howard
This is delicious!!!
Paula
Great recipe! It is so easy to prep, and it makes one of the best curries I’ve ever had. I will definitely be making this again!
P.S. I had all the ingredients on hand, except for the green lentils, so I used brown.
Kelly Roenicke
I’m so happy to hear you enjoyed it! Thank you for letting me know!
Allison
I’ve made this twice now, each time following the recipe to a “T”! This is an absolutely perfect recipe. The seasoning is spot on, the cook time is exact…I never write reviews but I just had to with this recipe. Restaurant quality!!!
Kelly Roenicke
I am so glad to hear this! Thank you!
Janine Boscarino
Love this recipe ❤️
BB
I never comment but this has been my absolute favorite homemade Indian recipe since forever. Freezes well and I always add a hefty amount of red chili flake for some extra heat!!
Kelly Roenicke
So glad to hear that! Thank you for telling me!
Rhéa Mageau
Does the nutritional I formation include the rice ? I.e. the 376 calories is that with rice ?