Slow Cooker Creamy Coconut Lentil Curry

$- 1 cup green or brown lentils - 1 can (14 oz) full-fat coconut milk - 3 cups low-sodium vegetable broth - 1 medium onion - 3 cloves garlic - 1 tablespoon fresh ginger - 2 medium tomatoes - 2 cups fresh spinach - 1 tablespoon curry powder - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon chili powder When you gather your ingredients, start with the lentils. I love using green or brown lentils. They hold their shape well and add great texture. Next, grab a can of full-fat coconut milk. This will give your curry a rich, creamy base. For liquid, use low-sodium vegetable broth. It adds depth without being too salty. Now, let's talk about flavor. You'll need one onion, three garlic cloves, and a tablespoon of fresh ginger. These aromatics make the dish smell amazing. Don't forget the tomatoes! Two medium ones will add freshness. You'll also want two cups of fresh spinach. It wilts down nicely and gives a pop of green. Finally, the spices! You'll need a tablespoon of curry powder, plus cumin, turmeric, and chili powder. Each brings its own unique taste, making your curry flavor-packed. Once you have everything ready, you're set to make a delightful meal. - Step 1: Sauté onions, garlic, and ginger First, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 medium onion, finely chopped. Cook for about 5 minutes. The onion should be soft and clear. Next, add 3 cloves of minced garlic and 1 tablespoon of finely grated ginger. Stir for 1-2 minutes until it smells great. - Step 2: Add to the slow cooker Once the onion mix is ready, move it to your slow cooker. - Step 3: Transfer ingredients to the slow cooker Now, add 1 cup of rinsed green or brown lentils. Pour in 1 can of full-fat coconut milk and 3 cups of low-sodium vegetable broth. Also, toss in 2 medium diced tomatoes. - Step 4: Mixing in spices and seasonings Sprinkle 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of chili powder into the pot. Add a pinch of salt and black pepper. Mix everything well to blend the flavors. - Step 5: Set cooking time and heat Cover the slow cooker. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The dish is ready when the lentils are soft and flavorful. - Step 6: Incorporate spinach before serving About 30 minutes before serving, mix in 2 cups of roughly chopped fresh spinach. It will wilt nicely into the curry. Before you serve, taste the dish and adjust the salt and pepper if needed. Enjoy this creamy delight! To get that rich, creamy texture, use full-fat coconut milk. This type of coconut milk adds depth and smoothness to your curry. It makes every bite feel indulgent. Sautéing the aromatics is also key. When you cook the onion, garlic, and ginger first, you unlock their full flavor. This step enhances the overall taste of your dish. Before serving, always taste the curry. Adjust the seasoning as needed. Adding more salt or pepper can really make a difference. You can also try other spices to boost flavor. A pinch of cinnamon or a dash of cayenne can add a unique twist. Experimenting with spices keeps your curry exciting each time you make it. For the best texture, follow the cooking time closely. On low heat, let it cook for 6-8 hours. If you set it on high, aim for 3-4 hours. Your lentils should be tender but not mushy. To ensure this, check them near the end of the cooking time. If they need more time, let them cook a bit longer. {{image_4}} You can change lentils if you want. Try red lentils for a softer texture. Split peas work too and add a nice twist. If you need dairy-free options, use coconut milk. It gives creaminess without dairy. You can also add almond milk for a lighter touch. Want to change up the taste? Add veggies like bell peppers or carrots. They bring color and nutrition. You can also swap spices. Use Thai curry paste for a different flavor. Or, keep it classic with Indian spices. Each choice gives a new vibe to your dish. Serve your curry with tasty sides. Rice is a great choice to soak up the sauce. Naan bread is perfect for scooping up every bite. Quinoa adds a healthy grain option, too. For garnishing, sprinkle coconut flakes on top. Lime wedges add a nice zing. Fresh cilantro brightens the dish and makes it pop. To keep your Slow Cooker Creamy Coconut Lentil Curry fresh, store leftovers in airtight containers. This helps prevent any odors from your fridge from getting in. In the fridge, the curry lasts about 4 to 5 days. Freezing is a great way to save your curry for later. Let the curry cool completely before transferring it to freezer-safe containers. Make sure to leave some space at the top, as it will expand when frozen. You can keep it frozen for up to 3 months. To reheat, thaw it overnight in the fridge. Then, heat it on the stove or in the microwave until it’s hot all the way through. I love preparing ingredients ahead of time. Chop your onions, garlic, and ginger, and store them in the fridge. You can also rinse and soak the lentils the night before. Portioning the curry into single servings makes for easy weeknight meals. Just reheat and enjoy! Cooking in a slow cooker is simple. You can cook on low for 6-8 hours. If you are short on time, set it to high for 3-4 hours. The lentils should be tender and flavorful when done. Yes, you can use canned lentils. Canned lentils save time and are ready to eat. However, they may have less flavor than dried lentils. Dried lentils absorb the spices better and add depth. If you choose canned, rinse them to reduce sodium. This recipe is both vegan and gluten-free. All ingredients, like coconut milk and lentils, fit those diets. Always check labels to ensure there are no hidden gluten ingredients. Enjoy knowing your meal is friendly for various dietary needs! This recipe combines simple ingredients into a tasty dish. We covered the main elements, cooking steps, and helpful tips. You can swap ingredients or spices to suit your taste. Store leftovers wisely for later meals. This curry adapts to your needs, providing easy options for everyone. Enjoy making this dish in your slow cooker for a flavorful, healthy meal. I hope you feel inspired to try it out!$

Slow Cooker Creamy Coconut Lentil Curry

Discover the ultimate comfort food with this Slow Cooker Creamy Coconut Lentil Curry! Packed with flavors from lentils, coconut milk, and vibrant spices, this dish is not only delicious but also healthy and vegan. Perfect for meal prep, it combines easily in your slow cooker for a hassle-free cooking experience. Click through to explore the full recipe and treat yourself to a nourishing and satisfying meal that everyone will love!

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Ingredients

1 cup green or brown lentils, thoroughly rinsed

1 can (14 oz) coconut milk, full-fat for creaminess

3 cups vegetable broth, low-sodium recommended

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

2 medium tomatoes, diced into small pieces

2 cups fresh spinach, roughly chopped

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust based on heat preference)

Salt and black pepper to taste

2 tablespoons olive oil

Fresh cilantro leaves, for garnish

Instructions

In a medium skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes or until the onion becomes translucent and soft.

Next, incorporate the minced garlic and grated ginger into the skillet. Sauté for an additional 1-2 minutes, stirring frequently until the mixture exudes a fragrant aroma.

Transfer the rinsed lentils to the slow cooker. Add the sautéed onion mixture, diced tomatoes, coconut milk, and vegetable broth.

Sprinkle in the curry powder, ground cumin, turmeric, chili powder, along with a pinch of salt and freshly cracked black pepper. Gently mix all the ingredients together until they are well combined.

Cover and set the slow cooker to low heat, letting it cook for 6-8 hours, or on high heat for 3-4 hours. The curry is ready when the lentils are tender and infused with flavor.

Approximately 30 minutes before you plan to serve, stir in the chopped spinach, allowing it to wilt beautifully into the curry mixture.

Before serving, taste the curry and adjust the seasoning with extra salt and pepper if necessary.

Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6

- Presentation Tips: Serve this rich and creamy curry hot in deep bowls, garnished with fresh cilantro for a burst of color. Pair it with fluffy basmati rice or warm naan bread to soak up the delightful flavors and complete your meal!