It’s HOT outside, so I’m experimenting a lot with my slow cooker this week. Slow cookers are awesome not only because they’re mostly hands-off, but also because they contain their heat well and don’t cause that dreaded ambient heat rise in your kitchen. So, while I totally could have just boiled these Coconut Curry Lentils on the stove top, I saved myself some steam and sweat by cooking them in my slow cooker.
How to Serve Slow Cooker Coconut Curry Lentils
My only issue with using my slow cooker a lot in the summer is that slow cooker recipes are often warm and heavy, more like winter recipes. To freshen these Slow Cooker Coconut Curry Lentils up a bit, I topped them with finely diced red onion and a liberal sprinkle of chopped cilantro. If you don’t like cilantro, you can add some sliced green onion for a similar effect. For even more freshness, try adding a dollop of plain yogurt and a squeeze of lime juice.
Can I Freeze Coconut Curry Lentils?
This recipe makes a lot but luckily it freezes well–rice and all! Just portion everything out into single-serving freezer-safe containers, chill completely in the refrigerator, then transfer to the freezer.
What Size Slow Cooker Should I Use?
This makes a super big batch of lentils, so I would suggest using a 6-quart slow cooker. I use a very basic slow cooker from Hamilton Beach, which is so old that it’s not in production anymore, but you can find a similar slow cooker here. (affiliate link)
What Kind of Curry Powder Should I Use?
You can use either a hot or mild curry powder, depending on whether you prefer your lentils to be mild or spicy. People often ask me what brand curry powder I use, and I have enjoyed both the 365 brand curry powder and Sharwood’s curry powder. Or you can try making your own curry powder at home with this recipe for Easy Homemade Curry Powder from Spiceitupp.com
Slow Cooker Coconut Curry Lentils
Servings 10 cupsIngredients
COCONUT CURRY LENTILS
- 1 yellow onion ($0.37)
- 2 cloves garlic ($0.16)
- 2 cups brown lentils ($1.36)
- 1 sweet potato (about 3/4 lb.) ($0.98)
- 2 carrots ($0.22)
- 3 Tbsp curry powder (hot or mild) ($0.45)
- 1/4 tsp ground cloves (optional) ($0.03)
- 1 15oz. can petite diced tomatoes ($0.65)
- 1 15oz. can tomato sauce ($0.99)
- 3 cups vegetable broth* ($0.39)
- 1 14oz. can coconut milk (full fat) ($2.47)
FOR SERVING
- 10 cups cooked rice ($0.99)
- 1/2 red onion ($0.40)
- 1/2 bunch fresh cilantro or green onions ($0.40)
Instructions
- Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato (1/4-1/2 inch cubes) and slice the carrots.
- Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
- Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
- To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Want more slow cooker recipes? Check out our Slow Cooker Recipe Archives!
How to Make Slow Cooker Curry Lentils – Step by Step Photos
Dice one onion (it’s under all that stuff) and mince two cloves of garlic. Peel one sweet potato (3/4-1 lb.) and peel two carrots. Dice the sweet potato and slice the carrots. Add the onion, garlic, sweet potato, and carrots to the slow cooker, along with 2 cups uncooked brown lentils.
Also add one 15oz. can of petite diced tomatoes, a 15oz. can of tomato sauce, 3 Tbsp curry powder (mild or hot–your preference), and 1/4 tsp ground cloves. I’ve decided that I really like cloves in my curry, but if you’re not a clove person you can leave it out.
This is the curry powder I use, BTW. It’s just something I picked up at the grocery store, but it has pretty good potency. Curry powders can vary quite a bit from brand to brand in both flavor and potency, so you might have to experiment to find one that you like. I like to buy mild curry powder and then just add cayenne to dishes when I want things spicy.
Finally, add 3 cups vegetable broth to the slow cooker and give everything a good stir.
Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours. If your slow cooker runs extra hot or doesn’t hold in moisture well, keep an eye on the cooker to make sure the lentils are not drying out. If they begin to look dry or burned on the edges, add more water. After cooking the lentils should be tender and most of the broth absorbed.
Stir in one 14oz. can of full-fat coconut milk. Give the lentils a taste and adjust the salt or other spices if needed. The amount of salt needed will depend on the salt content of your vegetable broth and canned tomatoes. Mine had plenty of salt, so I added none. If you find the lentils to be bland at this point, add a 1/2 tsp of salt or so to see if that makes the flavors pop.
To serve the lentils, add 1 cup cooked rice to a bowl, followed by 1 cup of the coconut curried lentils. Top with finely diced red onion and fresh cilantro (or green onions if you’re not a cilantro person). Other optional toppings include: plain yogurt, a squeeze of fresh lime, or thinly sliced jalapeños.
These Slow Cooker Coconut Curry Lentils are sure to fuel ALL of your summer adventures! :D
Made this recipe today- we loved it!! Very tasty- my boyfriend said it is a keeper!
Is the coconut milk unsweetened? I’ve never used before and wanted to get the right one. Thanks for your help.
Yes, it is the type that comes in a can and is unsweetened, not the type used as a dairy milk substitute. You can find it in the international aisle of the grocery store.
How can I convert this to a regulregular stovetop recipe?
Add everything to a pot just as I did with the slow cooker, then let it simmer until the vegetables and lentils are very tender. Add the coconut milk after everything else is already tender.
Is it necessary to soak the lentils in water the night before cooking them?
Nope, unlike beans, lentils cook very quickly and do not require soaking. :)
Accidentally just tossed the coconut milk in at the start of the crockpot time 😓cross your fingers it is edible tonight.
I hope this works with green lentils. Guess I’ll know in about 7 hours 😬
Did it work with green lentils? I would like to know as I’m considering trying that :).
Made this today and LOVE it! I love the added flavor from the clove! I’ll buy naan tomorrow to eat with the leftovers.
Dude!! Make her naan recipe! You will NOT be disappointed!!!!
We made this with chickpeas and so added about one less cup of vegetable broth ( no cloves :) It was a nice spicy but sweet dish that my husband and I both enjoyed. I really liked the freshness the cilantro and red onions added. I will make this again.
Any tips on making this a freezer to crock pot meal? Can I toss everything in a freezer bag, thaw the day before, and then cook the next day? Thanks!!
Yes, I think that would actually work very well! :)
This was wonderful, and I am often skeptical of lentils. I had already eaten a whole bowl before I realized I had forgotten the coconut milk. It was good without it, but it was amazing with it!
I made it in an IP (15 min on high pressure, natural release for 10), and used fire roasted tomatoes and chicken broth instead (all I had). Delicious!
Can you freeze the leftovers?
Yes, this will freeze very well. :)
do you know timing for an Instant pot?
No, I’m sorry I haven’t tried this in an IP.
I did this in my instant pot twice! I sautéed the veggies for a few mins then mixed everything but the coconut milk in and pressure cooked it for 20 mins. It was perfect!
Awesome, thank you so much for sharing the method!
Did you use the coconut milk? Add it when the pressure released? I’m thinking the heat of the food, alone will heat it up.
Delish! Was spicy but not to much, balanced with the sweetness of the coconut milk.
For anyone wondering, my nutrition calculation came out to ~180 calories per serving (based on a 1 cup serving, and that’s NOT INCLUDING the rice). Delicious meal, very filling, super cheap — thanks for the recipe!!!
Whyyyy did I add the cloves? It ruined the dish for me. I’m so bummed :( Any way to rectify it??
No, unfortunately once they’re in there you won’t be able to remove the flavor. I’m sorry the cloves didn’t agree with you!
I keep a mason jar of chopped sweet onion in lemon juice in the fridge at all times… use it pretty much daily by the spoonful, and replace it about every week. We buy prepared indian spice mixtures in boxes from a local indian grocery, and if we overspice something, a spoonful of onions marinated in lemon concentrate is my go-to antidote. (It also lightens up, adds a touch of “fresh” to anything I’ve simmered in a crockpot all day.