Crockpot Red Curry Lentils

Try this Crockpot Red Curry Lentils recipe, or contribute your own.

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Try this Crockpot Red Curry Lentils recipe, or contribute your own.

Preparing Time: 30 minutes
Total Time: 4 hours
Served Person: 16

vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy slow cooker pescatarian

Carbohydrate 1.76406044488039 g
Cholesterol 0 mg
Fat 0.299986826929515 g
Fiber 0.731594125116025 g
Protein 0.355420420697166 g
Saturated Fat 0.0518134375015445 g
Serving Size 1 1 Serving (4g)
Sodium 147.045281250801 mg
Sugar 1.03246631976436 g
Trans Fat 0.0768821394256268 g
Calories 9 calories

soups stews and chili

Step-by-step

Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. For me, 1½ cans of tomato puree plus the two cans of water was perfect. Taste and season with salt. Lentils will be soft when they are done cooking.
Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.

Slow cookers require precise water management because sealed evaporation leaves nowhere for moisture to escape. Lentils absorb liquid unpredictably over four hours of simmering, meaning checking the pot at the two-hour mark prevents scorching. Adding extra tomato puree rather than plain water during this check maintains the required acidity and body without diluting the red curry paste. Stirring the coconut milk in at the very end prevents the dairy fats from separating under prolonged high heat.

Pairing these spiced lentils with the right starch balances their inherent earthiness. Basmati rice provides a fragrant, separate-grained base that contrasts with the soft, broken-down texture of the slow-cooked legumes. Warm flatbreads like naan offer a contrasting vehicle for scooping up thick portions directly from the bowl. Pickled red onions cut through the richness of the butter and coconut cream with sharp acidity.

Space constraints in compact kitchens demand equipment that performs multiple tasks without cluttering counters. A six-quart slow cooker provides adequate thermal mass to cook large batches evenly without boiling over the rim. Pre-mincing aromatics and storing them in airtight glass jars saves valuable prep time on busy cooking days.

Leftovers keep safely in a sealed container in the refrigerator for up to four days. Reheating requires a splash of water on the stovetop because starches continue to thicken as they rest.

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Crockpot Red Curry Lentils

Ingredients

Nutrition facts

Step-by-step