This curry is hearty and full of plant based protein. It’s super easy and takes only five minutes to put together in the slow cooker, making it a perfect week night dinner! It’s nutritious, creamy and naturally dairy and gluten free.
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Red Lentils
Growing up, lentils were not my favorite food, to put it gently. As an adult, I went out of my way to avoid them…. until now!
I’ve been learning about the health benefits of lentils1 and they’re pretty amazing:
- Great source of B vitamins as well as magnesium, potassium, zinc and iron
- Full of polyphenols which are anti-inflammatory, antioxidant and neuroprotective
- Help regulate blood sugar
- Can reduce the risk of diabetes, cancers and cardiovascular diseases 2
- Low in fat and sodium and linked to reduced obesity
- Good source of protein
In addition to lentils being very nutritious, they’re also inexpensive and easy to prepare. I thought I better give them another shot and I’m so glad I did!
Do red lentils need to be soaked before using?
You do not need to soak lentils before cooking, but you should rinse them to remove debris and dust. Unlike other lentil varieties, red lentils are hulled and split which makes them cook faster and they become soft and creamy. That’s what makes red lentils perfect for this creamy curry.
Can I use any lentils for this recipe?
Red lentils are ideal for curry because they break down easier than other lentils and create a soft and creamy consistency. Yellow lentils are also hulled and split and taste similar to red lentils. Though I have not tried it, yellow lentils would make a good substitution in a pinch.
What goes in Slow Cooker Red Lentil Curry?
Red lentils and sweet potatoes make up the base of this curry. The flavors are developed through the use of Thai-inspired spices. To make this creamy curry you’ll need:
- Sweet potato – There’s no need to peel the sweet potato. The skins are packed full of nutrients including manganese, potassium, magnesium, B vitamins as well as antioxidants including vitamins C, D, and K. Just be sure to scrub the sweet potato really well before cubing.
- Dry Red lentils – Most red lentils are sold already split, but be sure to double check.
- Diced yellow onion – One medium onion is about about 3/4 cup.
- Fresh garlic cloves, minced – adjust the amount based on the size of the cloves. I used three medium cloves
- Coconut oil – Can be replaced with another high-quality oil like avocado or olive oil. The coconut flavor also comes from the canned coconut milk.
- Chicken broth – I like to use low sodium broth and adjust the salt myself at the end. If you use regular chicken broth, be sure to taste before adding any additional salt. To make this dish vegan, use vegetable broth instead.
- Petite diced tomatoes – Crushed tomatoes will also work. I like the texture of the small tomato chunks, but crushed tomatoes can make a creamier curry. Do not drain.
- Spices: red curry powder, garam masala, ginger, and cumin – Be sure to use high quality spices. The amounts can be adjusted to taste.
- Nutritional yeast – This is my secret ingredient. It gives the curry a nuttier flavor and compliments the lentils really well. It is also a great way to add some extra nutrition to the dish. I prefer to use a non-fortified nutritional yeast to avoid synthetic vitamins.
- Full fat canned coconut milk – This goes in right at the end and takes the creaminess to the next level. Be sure to use a high quality canned coconut milk.
- Add salt and pepper at the end to taste
How to make Slow Cooker Red Lentil Curry
- Combine sweet potato cubes, diced onion, minced garlic and avocado oil into a small crockpot (3-4 quart)
- Rinse red lentils in cold water until water is clear then add to the crockpot. There is no need to soak the lentils prior.
- Add chicken broth, diced tomatoes and spices and stir to combine
- Cook on low for 6-8 hours or on high for 4-6 hours
- Stir in coconut milk just before serving
- Add salt and pepper to taste
- Serve over brown rice and garnish with cilantro
Notes
- This curry is great over brown rice or quinoa.
- For a creamier curry, cook until the lentils are completely soft. If you prefer a firmer lentil, reduce cooking time by 1-2 hours.
- Leave the skins on the sweet potatoes for added nutrition.
- Use vegetable broth instead of chicken broth to make this a delicious vegan dish.
- Use a good quality full fat coconut milk like this one. Refrigerated boxed coconut milk will not turn out the same.
- We love this crockpot! It’s small so it doesn’t take up much space, but it does a great job.
Have you tried this recipe? Let me know how it turned out!
Sources
- https://www.healthline.com/nutrition/lentils#heart-health
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713359/
Easy Slow Cooker Red Lentil Curry
Ingredients
- 1 medium sweet potato, cubed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon coconut oil
- 16 oz split red lentils
- 1 cup chicken broth
- 1 can petite diced tomatoes
- 1 tablespoon red curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon nutritional yeast
- 1/2 cup full fat canned coconut milk
- salt and pepper to taste
Instructions
- Combine sweet potato cubes, diced onion, minced garlic and avocado oil into a small crockpot (3-4 quart)
- Rinse red lentils in cold water until water is clear then add to the crockpot
- Add chicken broth, diced tomatoes and spices and stir to combine
- Cook on low for 6-8 hours or on high for 4-6 hours
- Stir in coconut milk just before serving
- Add salt and pepper to taste
- Serve over brown rice and garnish with cilantro
Notes
- This curry is great over brown rice or quinoa.
- For a creamier curry, cook until the lentils are completely soft. If you prefer a firmer lentil, reduce cooking time by 1-2 hours.
- Leave the skins on the sweet potatoes for added nutrition.
- Use vegetable broth instead of chicken broth to make this a delicious vegan dish.
- Use a good quality full fat coconut milk like this one. Refrigerated boxed coconut milk will not turn out the same.
