Slow Cooker Red Lentil Curry
Made it? Rate this recipeRed lentils slow cooked with coconut milk, tomatoes, ginger, garlic, and warm spices into a thick, golden curry, then finished with fresh spinach, a swirl of coconut milk, and cilantro, served over rice.
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Step-by-Step Instructions
Rinse the Lentils
Put the red lentils in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs mostly clear. This removes surface starch and any dust.
Chef's Tips
- ›Pick out any small stones or discolored lentils as you rinse.
- ›Red lentils need no soaking.
Combine Everything
Add the rinsed lentils, onion, garlic, ginger, diced tomatoes with their juice, vegetable broth, curry powder, turmeric, cumin, coriander, cayenne, and salt to a 5- to 6-quart (4.7-5.7 L) slow cooker. Shake the coconut milk can well, set aside 1/4 cup (60 ml) for serving, and stir the rest into the pot.
Chef's Tips
- ›Stir well so the spices do not sit in clumps on top.
- ›Use full-fat coconut milk for a creamy curry; light coconut milk gives a thinner result.
Slow Cook
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the lentils have broken down into a thick, creamy curry. Keep the lid closed during cooking, but give it a stir at the end; lentils can catch slightly on the bottom in some cookers.
Chef's Tips
- ›If the curry is thicker than you like, stir in a splash of hot broth or water.
- ›If it is thin, cook uncovered on HIGH for 20 minutes.
Add the Spinach
Stir in the spinach and lime juice. Cover and let the spinach wilt for 5 minutes. Taste and add more salt as needed; lentils usually need a generous amount.
Chef's Tips
- ›Lime juice added at the end brightens the earthy lentils.
Serve
Spoon rice into bowls and ladle the curry alongside. Drizzle with the reserved coconut milk, swirling it with the tip of a spoon, and scatter with chopped cilantro.
Chef's Tips
- ›Warm the reserved coconut milk briefly if it has solidified.
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About This Recipe
What is this dish?
This is a coconut red lentil curry in the style of an Indian dal. Red lentils cook down with tomatoes, coconut milk, and spices until thick and creamy, with spinach stirred in at the end.
Why you'll love it
It is made almost entirely from pantry staples, costs very little per serving, and needs no browning or pre-cooking. It is plant-based and filling.
When to serve
Serve it for meatless weeknight dinners, meal prep lunches, or alongside other curries for a larger spread.
Quick tips
Rinse the lentils, use full-fat coconut milk, add the spinach and lime at the end, and season generously.
Ingredient Highlights
Red Lentils
Red lentils are split and hulled, so they soften quickly and break down into a creamy texture without blending.
Coconut Milk
Full-fat coconut milk makes the curry rich and creamy and softens the spices.
Fresh Ginger and Garlic
Fresh aromatics give the curry a lively flavor that holds up through hours of cooking.
Substitution Options
Spinach can be replaced with chopped kale (add 30 minutes earlier) or frozen spinach. Diced tomatoes can be swapped for crushed tomatoes or tomato puree. Curry powder can be replaced with garam masala plus extra turmeric. Vegetable broth can be replaced with water and an extra 1/2 teaspoon salt. Lime juice can be swapped for lemon juice.
Chef's Tips
Techniques that separate good from great
Make a Tadka
Just before serving, heat 2 tablespoons of oil in a small pan, add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds, and fry until they pop. Pour the sizzling oil over the curry for a burst of fresh spice.
Bloom the Curry Powder
Cooking the onion, garlic, ginger, and spices in a little oil for 3 minutes before adding them to the slow cooker deepens the flavor noticeably.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (5- to 6-quart / 4.7-5.7 L)
- Fine-mesh sieve
- Cutting board and knife
- Fine grater or microplane
- Wooden spoon
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Red lentils break down completely, which is what makes the curry thick. Green or brown lentils hold their shape and give a different texture.
- Do not add the spinach until the end or it turns dull and overcooked.
- Nutrition values are for the curry only; a cup of cooked rice adds about 200 calories.
Recipe Variations
Different ways to make this dish your own
Sweet Potato Lentil Curry
Add 1 large sweet potato, peeled and cut into 1/2-inch (1 cm) cubes, at the start with an extra 1/2 cup broth.
Chickpea and Lentil Curry
Stir in a drained can of chickpeas for the last hour to add texture and extra protein.
Thai-Style Lentil Curry
Replace the curry powder with 2 tablespoons Thai red curry paste (check the label if you need it vegan) and finish with basil instead of cilantro.
What to Serve With
Perfect pairings to complete the meal
Basmati Rice
Fluffy basmati is the classic base for soaking up the curry.
Naan or Roti
Warm flatbread for scooping. Choose a dairy-free flatbread to keep the meal vegan.
Quick Cucumber Salad
Diced cucumber, red onion, lemon juice, and salt add a cool, crunchy contrast.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 5 days. The curry thickens in the fridge.
Freezer
Freeze for up to 3 months. Thaw overnight in the refrigerator.
Make-Ahead
Chop the onion, garlic, and ginger the night before. The whole curry can also be made ahead and reheated.
Reheating
Reheat in a saucepan over medium heat, stirring in a splash of water or broth to loosen it, until steaming hot.
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