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Slow Cooker Coconut Curry Lentils

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.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 10

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

  • Dice the onion and mince the garlic. Peel and dice the sweet potato into 1/4–1/2 inch cubes and slice the carrots.
  • Add onion, garlic, sweet potato, carrots, lentils, curry powder, ground cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker.
  • 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.
  • Stir in the coconut milk until fully incorporated.
  • Taste and adjust salt or spices as needed.
  • Serve over cooked rice and top with diced red onion and fresh cilantro.

Notes

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