Flavorful Indian Lentil Curry: Easy Slow Cooker Recipe

These aromatic Indian flavors are to die for!

Photo bySkinny Ms.

When it comes to curry, the recipe possibilities are endless! This combination of red lentils and spicy red curry is just delicious and incredibly simple to prepare. Once the ingredients are tossed into your slow cooker, before you know it, the aromas of India have filled your kitchen. This red lentil crockpot curry is a slow cooker recipe your whole family will love.

If you are new to cooking lentils, have no fear! With very little effort, these legumes offer awesome nutritional benefits. They are excellent sources of fiber and protein, are low in calories, and contain almost zero fat.

The Best Red Lentil Crockpot Curry Recipe

This tasty and aromatic red lentil crockpot curry is an easy and tasty weeknight meal that’s packed with vitamins, fiber, and protein. It takes virtually no time to throw together and leftovers taste even better the next day!

Ingredients

• 2 cups red lentils
• 1 onion chopped
• 1 garlic clove minced
• 1 teaspoon ground ginger
• 1/2 teaspoon cumin
• 3 tablespoons red curry paste
• 2 teaspoons garam masala found in the spice section or see below for recipe
• 1/2 teaspoon turmeric
• 25 ounces tomatoes can, pureed
• 1 teaspoon salt or more to taste
• 1/8 to 1/4 cup coconut milk
• green onions garnish
• rice to serve

Garam Masala

• 1/2 teaspoon coriander
• 1/4 teaspoon cardamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamom
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg

Instructions

• Rinse the lentils and discard any bad ones.
• To your slow cooker, add the onions, garlic, ginger, cumin, curry paste, garam masala, and turmeric. Stir well.
• Pour tomatoes over the lentil mixture in the crockpot. Re-fill the can with water and add to the slow cooker. (Make sure that the lentils are covered with liquid!)
• Cover and cook on low for 6 hours until the lentils are soft. Add salt to taste and coconut milk just before serving.
• If desired, serve Red Lentil Crockpot Curry over a bed of brown rice or quinoa. Top with fresh mint.

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