Slow Cooker Lentil Curry
A thick, mild lentil curry with carrots and tomatoes that needs no stirring while it cooks.
- Prep
- 15 min
- Cook
- 7 hr
- Total
- 7 hr 15 min
- Serves
- 4
- Ingredients
- 12
- Effort
- Easy
Ingredients
- 1½ cups (300g) Brown or green lentils, rinsed
- 1 Onion, diced
- 2 Carrots, diced
- 3 cloves Garlic, crushed
- 1 tbsp Fresh ginger, grated
- 2 tbsp Curry powder, medium
- 2 tbsp Tomato paste
- 400g can Diced tomatoes
- 2½ cups (625ml) Vegetable stock
- 1 cup (250ml) Coconut milk
- 1 tsp Salt
- Cooked rice, to serve
You’ll need: Slow cooker
Method
Put the lentils, onion, carrots, garlic, ginger, curry powder and tomato paste in the slow cooker and stir together.
Add the tomatoes and stock and stir. The lentils will absorb most of the liquid.
Cover and cook on low for 6–7 hours or on high for 3½–4 hours, until the lentils are completely soft.
Stir in the coconut milk and salt, cover and cook on high for 15 minutes. If it is too thick, add a splash of hot water.
Taste, adjust the salt and serve with rice.
Storage
Cool within 2 hours. Keeps in the fridge up to 3 days, or freezes up to 3 months; it thickens as it cools, so add a splash of water when reheating until piping hot all the way through. Cook rice separately; cool leftover rice quickly and eat within 1 day.