Description
These Crockpot Red Curry Lentils are creamy, comforting, and packed with Thai-inspired flavor. Made with red lentils, coconut milk, and red curry paste, it’s an easy slow cooker meal perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 1 ½ cups dry red lentils
- 1 can (14.5 oz) diced tomatoes
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 3 cups vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1 tablespoon olive oil (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Add lentils, diced tomatoes, chopped onion, garlic, ginger, red curry paste, turmeric, cumin, salt, and vegetable broth to the crockpot. Stir well to combine.
- Optional: sauté onion, garlic, and ginger in olive oil before adding for deeper flavor.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until lentils are soft and the mixture is thickened.
- In the final hour of cooking, stir in the coconut milk.
- Taste and adjust seasoning with more salt or lime juice as needed.
- Serve warm, garnished with fresh cilantro and lime wedges. Pair with rice or naan.
Notes
- Rinse lentils thoroughly before adding to remove excess starch.
- For extra creaminess, use full-fat coconut milk.
- Stir in baby spinach in the last 30 minutes for added greens.
- Add a pinch of chili flakes if you like more heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: red curry lentils, crockpot lentils, vegan slow cooker, Thai lentil curry, easy vegan dinner