Vegan Crockpot Coconut-Lentil Curry
6 h 20 min
|
easy
|
lactose-free,
Mediterranean diet,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 6 h | 6 h 20 min |
Introduction
This vegan crockpot coconut-lentil curry is cozy, creamy, and packed with feel-good flavor from warm spices and rich coconut milk.
It’s a true dump-and-go slow cooker meal, perfect for busy weeknights or easy make-ahead dinners.
Red lentils, sweet potato, and fire-roasted tomatoes create a thick, hearty curry that’s naturally gluten-free and protein-rich.
Serve it over rice or with warm naan for a comforting, plant-based dinner everyone at the table can enjoy.
Ingredients (6 servings)
Ingredients
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How to Make Vegan Crockpot Coconut-Lentil Curry
-
Prep the vegetables and lentils
Finely chop onion, mince garlic, grate ginger, and dice carrots, sweet potato, and bell pepper into small pieces. Rinse the red lentils until the water runs mostly clear, then drain well.
-
Layer everything in the slow cooker
Add onion, garlic, ginger, carrots, sweet potato, and bell pepper to a 4- to 6-quart slow cooker. Spread the rinsed lentils on top so they cook evenly and do not stick to the bottom.
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Add liquids and spices
Pour in the coconut milk, fire-roasted tomatoes with their juices, vegetable broth, and vegetable bouillon. Sprinkle in curry powder, cumin, smoked paprika, salt, and black pepper, then stir everything until well combined.
-
Slow cook the curry
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The curry is ready when the lentils are tender, the vegetables are soft, and the mixture is thick and creamy.
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Finish with spinach and lime
Stir in the chopped spinach, then cover and cook on high for 5 to 10 more minutes until wilted. Turn off the heat and stir in the lime juice, tasting and adjusting salt or lime as needed.
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Serve and garnish
Ladle the curry into bowls and garnish generously with fresh cilantro. Serve with rice, quinoa, or warm flatbread to soak up the creamy sauce.
Substitutions
- Swap sweet potato with butternut squash
- Butternut squash stays slightly firmer than sweet potato, so the curry has more texture but the same cozy sweetness.
- Use lite coconut milk instead of full-fat coconut milk
- Lite coconut milk will make the curry a little thinner and lighter, but the spices still taste bright and rich.
- Try kale instead of spinach
- Chopped lacinato kale holds up better during long cooking, giving a heartier bite and a slightly earthier green flavor.
Tips
- Rinse lentils thoroughly
- Any dusty starch on the lentils can make the curry murky, so rinse until the water looks mostly clear.
- Layer, do not dump
- Keep lentils under the liquid and over the vegetables so they cook evenly and do not scorch against the crock.
- Watch the thickness
- If the curry thickens too much near the end, stir in a splash of hot water or broth to loosen.
- Bloom the spices for deeper flavor
- For deeper flavor, briefly sauté the onion, garlic, ginger, and spices in a skillet, then add them to the slow cooker.
- Salt thoughtfully with bouillon
- Different broths and bouillon cubes vary, so taste after cooking, then adjust salt slowly to avoid an overly salty pot.
Nutrition Facts *
| Energy | 404 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 16 | g |
| Carbohydrates | 49 | g |
| Dietary Fiber | 12 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My lentils are still firm after the suggested time; what went wrong?
- Old lentils can take longer to soften, and some slow cookers run cooler, so simply keep cooking until they are tender.
- Can I use green or brown lentils instead of red?
- You can, but they hold their shape more and need extra time, so plan on at least one additional hour.
- How can I make the curry less spicy for kids?
- Use a mild curry powder, skip any chili powders, and stir in extra coconut milk or a teaspoon of sugar.
- Can I prep this the night before?
- Yes, chop the vegetables, rinse the lentils, and measure the spices, then refrigerate everything separately until morning.
- Can I freeze leftovers of this coconut-lentil curry?
- This curry freezes well; cool completely, portion into containers, and freeze for up to three months.
Serving Suggestions
This curry shines with fluffy jasmine rice or warm naan for dipping.
For extra richness, swirl in a spoonful of coconut yogurt just before serving.
Finish each bowl with a crunchy topping of toasted coconut or cashews for texture and nutty flavor.
Reviews
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Elizabeth, Ottawa, Canada: Let this simmer in the slow cooker all afternoon and it turned out so creamy and cozy! The lentils were perfectly tender and that lime at the end really brightens everything up. 🌿 Served it over rice with extra cilantro and my whole family went back for seconds.
: Love hearing it came out creamy and cozy, Elizabeth! Serving it over rice with extra cilantro is perfect, and that squeeze of lime at the end really ties the coconut and spices together. 😊
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