Slow Cooker Coconut Curry Lentils is a hearty, comforting, and nourishing plant-based meal made with tender lentils, sweet potatoes, carrots, warming curry spices, and creamy coconut milk. This easy slow cooker recipe is perfect for busy weeknights, meal prep, or anyone looking for a flavorful vegan dish that’s filling, budget-friendly, and deeply satisfying.

Why You’ll Love This Recipe

You’ll love this coconut curry lentils recipe because it’s incredibly easy, wholesome, and full of bold flavor with minimal effort. Everything cooks together in the slow cooker, allowing the spices to bloom and the lentils to become tender and creamy. It’s naturally vegan, dairy-free, gluten-free, and perfect for meal prep, while still tasting rich and comforting thanks to the coconut milk.

Slow Cooker Coconut Curry Lentils

Slow Cooker Coconut Curry Lentils is the kind of comforting, nourishing meal that warms you from the inside out. With its rich spices, creamy coconut milk, and hearty lentils, this dish delivers bold flavor while remaining completely plant-based and wholesome.

Lentil curry recipes have become increasingly popular for their affordability, nutrition, and versatility. Lentils are packed with plant-based protein and fiber, making them an excellent staple for vegan and vegetarian meals that don’t sacrifice satiety.

What makes this recipe especially appealing is the slow cooker method. By letting the ingredients gently simmer for hours, the flavors deepen naturally, the lentils cook evenly, and the vegetables become perfectly tender without constant stirring or monitoring.

The curry powder provides warmth and complexity, while sweet potatoes and carrots add natural sweetness that balances the spices beautifully. Coconut milk brings everything together, creating a creamy, luxurious texture without any dairy.

This dish is ideal for busy households, meal prep enthusiasts, or anyone who wants a healthy dinner waiting at the end of the day. Simply add everything to the slow cooker, set it, and let time do the work.

Slow cooker coconut curry lentils also make an excellent budget-friendly recipe. Using pantry staples like lentils, canned tomatoes, and spices means you can create a large, satisfying meal without expensive ingredients.

Another reason this recipe shines is its versatility. You can adjust the spice level, swap vegetables, or serve it with rice, quinoa, or naan-style flatbread to suit your preferences.

This curry is also perfect for batch cooking. It stores well in the refrigerator and freezer, making it ideal for make-ahead lunches and easy reheated dinners throughout the week.

Whether you’re following a vegan diet, exploring more plant-based meals, or simply craving something warm and comforting, this slow cooker curry fits beautifully into any meal plan.

If you’re looking for an easy, nourishing, and deeply flavorful slow cooker recipe, this Coconut Curry Lentils dish is guaranteed to become a regular favorite.

Servings & Time

Servings: 8–10
Prep Time: 15 minutes
Cook Time: 4 hours (high) or 7–8 hours (low)
Total Time: Up to 8 hours

Ingredients

Coconut Curry Lentils

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 2 cups brown lentils, rinsed

• 1 sweet potato (about 3/4 lb), peeled and diced

• 2 carrots, sliced

• 3 tablespoons curry powder (hot or mild)

• 1/4 teaspoon ground cloves (optional)

• 15 oz can petite diced tomatoes

• 15 oz can tomato sauce

• 3 cups vegetable broth

• 14 oz can full-fat coconut milk

For Serving

• 10 cups cooked rice

• 1/2 red onion, finely diced

• Fresh cilantro or green onions, chopped

Instructions

1. Dice the onion and mince the garlic. Peel and dice the sweet potato into 1/4–1/2 inch cubes and slice the carrots.

2. Add onion, garlic, sweet potato, carrots, lentils, curry powder, ground cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker.

3. Stir well to combine, cover, and cook on high for 4 hours or low for 7–8 hours, until lentils are tender and most liquid is absorbed.

4. Stir in the coconut milk until fully incorporated.

5. Taste and adjust salt or spices as needed.

6. Serve over cooked rice and top with diced red onion and fresh cilantro.

Tips

Ingredient Variations

• Add spinach or kale at the end for extra greens

• Use chickpeas in place of some lentils for texture

Spice Adjustments

• Add chili flakes for extra heat

• Use mild curry powder for a gentler flavor

Storage

• Store in the refrigerator up to 5 days

• Freeze for up to 3 months

Serving Ideas

• Serve with naan-style flatbread

• Top with toasted coconut flakes for texture