Description
A cozy, hands-off dinner that fills your kitchen with warm spices and coconut-scented steam, ideal for busy weeknights.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 can coconut milk
- 1 can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 carrots, diced
- 2 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse lentils and place them in the crockpot.
- Add chopped onion, garlic, ginger, carrots, canned tomatoes, coconut milk, vegetable broth, curry powder, cumin, turmeric, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes, until lentils are tender and curry is thickened.
- Stir before serving and garnish with fresh cilantro if desired.
Notes
For a thicker consistency, leave the lid slightly ajar during the last 30 minutes of cooking. A squeeze of lime or lemon at the end adds brightness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan curry, lentils, crockpot, healthy meals, one-pot meal