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- 1 cup green or brown lentils, rinsed - 1 can (14 oz) coconut milk - 3 cups vegetable broth - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 medium tomatoes, diced - 2 cups spinach, chopped - 2 tablespoons olive oil - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon chili powder (adjust for heat preference) - Salt and pepper to taste - Fresh cilantro for garnish When I prepare this dish, I always start with the lentils. They are the heart of the curry. Green or brown lentils work best here. They cook well and soak up all those great flavors. Coconut milk adds creaminess and a touch of sweetness. It makes the dish rich and comforting. Vegetable broth adds depth. It helps blend all the tastes together. Next, I chop one medium onion. Onions bring a nice base flavor. I also mince three cloves of garlic. Garlic adds a bold taste. Fresh ginger is key too. It gives the curry warmth and freshness. I grate one tablespoon of ginger to get the best flavor. I like to add tomatoes for a bit of acidity. They balance the creaminess of the coconut milk. Spinach is another great addition. It adds color and nutrition to the dish. I chop two cups of spinach to stir in later. Now, let’s talk about the spices. I use one tablespoon of curry powder. It gives the curry its signature taste. Ground cumin and turmeric add warmth and an earthy flavor. Adjust chili powder based on your heat preference. Salt and pepper help bring all the flavors together. Finally, I sprinkle fresh cilantro on top for a bright touch. These ingredients come together to create a delicious and creamy coconut lentil curry. It’s simple, yet full of flavor! - Heat 2 tablespoons of olive oil in a skillet over medium heat. - Add 1 medium chopped onion and sauté until translucent, about 5 minutes. Sautéing the onion first adds a great flavor base to your curry. The oil helps release the onion's natural sweetness. When the onion becomes soft and clear, it is ready for the next step. - In your slow cooker, add the sautéed onion mixture. - Next, include 1 cup of rinsed green or brown lentils and 2 medium diced tomatoes. - Then, pour in 1 can (14 oz) of coconut milk and 3 cups of vegetable broth. Mix these ingredients well. Each element adds its own taste. The lentils provide protein, while the coconut milk gives creaminess and richness. - Stir in spices: 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of chili powder. - Add salt and pepper to taste. Mix everything thoroughly. Now, set your slow cooker. You can choose low heat for 6-8 hours or high heat for 3-4 hours. The lentils will become tender and soak up all those delicious flavors. About 30 minutes before serving, stir in 2 cups of chopped spinach. This adds color and nutrients. Taste your curry and adjust the seasonings if needed. Enjoy the delightful aroma filling your kitchen! To make your curry just right, adjust the spices. If you want more heat, add more chili powder. For less heat, cut back on the chili. You can also use fresh or dried herbs to add flavor. Taste your curry as it cooks, and adjust the seasonings to suit your taste. When using a slow cooker, rinse the lentils well. This helps to remove dirt and makes them cook evenly. Make sure to add enough broth to cover the lentils. If the curry is too thick, add more broth or coconut milk. Stir occasionally to keep everything mixed well. Serve your lentil curry with warm basmati rice or soft naan bread. This adds a nice touch and makes it a full meal. For garnish, sprinkle fresh cilantro on top. This adds color and fresh flavor. You can also add a squeeze of lime for extra brightness. {{image_2}} Types of lentils to use You can use green or brown lentils in this recipe. Both work well and add great flavor. If you want a different texture, try red lentils. They cook faster and get softer. Coconut milk alternatives If you need a change from coconut milk, use almond or soy milk. These will change the taste but can still be creamy. For a richer flavor, try cashew cream or oat milk instead. Optional vegetables to include Feel free to add more veggies! Carrots, bell peppers, or peas are great choices. You can toss them in at the start with the lentils. They will add color and nutrition. Protein additions like chickpeas or tofu Want to boost protein? Add canned chickpeas or cubed tofu. Chickpeas add a nice bite, while tofu soaks up the curry’s flavors. Mix them in about halfway through the cooking time. Vegetarian and vegan adjustments This recipe is already vegetarian and vegan. You can enjoy it without worry! If you want to make it more filling, add nuts or seeds for crunch. Gluten-free options This dish is gluten-free as it is. Just make sure all your ingredients are gluten-free. Check the broth and spices to be sure. Enjoy your comforting curry without any gluten concerns! To keep your Slow Cooker Creamy Coconut Lentil Curry fresh, place it in an airtight container. Store it in the fridge for up to five days. If you want to save it longer, freezing is a great option. Use a freezer-safe container or bag. This way, it can last up to three months. Just remember to label it with the date. When it’s time to enjoy your leftovers, you can reheat them easily. The microwave works well. Heat in short bursts, stirring in between. You can also warm it on the stove over low heat. Adding a splash of broth or water helps maintain creaminess. Stir well to keep the flavors bright. Expect your lentil curry to last about five days in the fridge. If you freeze it, it stays good for three months. Watch for signs of spoilage, like off smells or changes in texture. If it looks or smells strange, it's best to toss it. Always trust your nose and eyes! Cooking lentils in a slow cooker takes different times based on heat settings. On low heat, it takes about 6 to 8 hours. If you use high heat, it only takes about 3 to 4 hours. The lentils will be tender when done. Yes, you can use dried lentils. They need more time to cook compared to canned lentils. If you choose dried lentils, rinse them well and add them to the slow cooker without pre-cooking. Adjust the cooking time to 6 to 8 hours on low or 3 to 4 hours on high. Lentil curry pairs well with several side dishes. Here are some great options: - Fluffy basmati rice - Warm naan bread - Quinoa - Roasted vegetables - A fresh green salad These sides enhance the meal and add flavor. This blog covered a delicious lentil curry recipe, sharing key ingredients and cooking steps. You learned how to sauté a base, combine ingredients in a slow cooker, and adjust for taste. I shared tips for perfecting the dish and suggested variations for dietary needs. Remember to store leftovers properly and reheat wisely to keep flavors intact. Explore this recipe and make it your own. Enjoy your cooking journey!

Slow Cooker Creamy Coconut Lentil Curry

Discover the ultimate comfort food with this Slow Cooker Creamy Coconut Lentil Curry! Packed with rich flavors and nutritious ingredients like lentils, coconut milk, and fresh spinach, this dish is perfect for busy weeknights. Enjoy a hearty meal that cooks itself while you go about your day. Ready for a culinary adventure? Click through to explore the recipe and elevate your dinner game with this delightful vegan curry!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 can (14 oz) coconut milk

3 cups vegetable broth

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 medium tomatoes, diced

2 cups spinach, chopped

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon chili powder (adjust for heat preference)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro for garnish

Instructions
 

Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.

      In the slow cooker, combine the rinsed lentils, sautéed onion mixture, diced tomatoes, coconut milk, and vegetable broth.

        Stir in the curry powder, ground cumin, turmeric, chili powder, salt, and pepper. Mix well to combine all ingredients thoroughly.

          Set the slow cooker on low heat and cook for 6-8 hours or on high for 3-4 hours, until the lentils are tender.

            About 30 minutes before serving, stir in the chopped spinach, allowing it to wilt into the curry.

              Taste and adjust seasoning if needed before serving.

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

                  - Presentation Tips: Serve the curry hot, garnished with fresh cilantro, alongside fluffy basmati rice or warm naan bread for a complete meal.