Vegan Crockpot Lentil Curry Recipe
A creamy, spiced lentil curry made effortlessly in a crockpot. Perfect for meal prep, busy days, or just lazy cooking.
Ingredients
For the Curry:
- 1 ½ cups dried lentils green or brown
- 1 small onion diced
- 3 garlic cloves minced
- 1- inch ginger grated
- 1 14 oz can diced tomatoes
- 1 14 oz can coconut milk
- 3 cups vegetable broth
- 1 medium carrot chopped
- 1 small bell pepper diced
- 1 tsp cumin
- 1 tsp ground coriander
- 1 ½ tsp curry powder
- ½ tsp turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes optional
- 2 cups spinach chopped
- 1 tbsp lime juice
- ¼ cup fresh cilantro chopped
For Serving:
- Cooked rice or naan
- Extra lime wedges
Instructions
Prep the Ingredients:
- Rinse lentils under cold water and drain.
- Chop all vegetables and gather your spices.
Assemble in the Crockpot:
- Add lentils, onion, garlic, ginger, tomatoes, coconut milk, and broth.
- Stir in carrots, bell pepper, and all spices.
- Cover and cook on low for 6 hours (or high for 3 hours).
Final Touches:
- Stir in spinach, lime juice, and cilantro.
- Let it sit for 5 minutes to absorb flavors.
Serve and Enjoy:
- Spoon over rice or pair with naan.
- Garnish with extra cilantro and lime wedges.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Iron: 25%
- Folate: 30%
- Potassium: 20%
- Vitamin C: 10%
- Magnesium: 15%
Tips for the Best Curry
- Use full-fat coconut milk for extra creaminess.
- Add extra chili flakes if you love spice.
- Stir in a spoonful of peanut butter for a rich, nutty twist.