Slow Cooker Coconut Curry with Lentils

14 270 416
Ingredients Minutes Calories
Prep Cook Servings
30 min 4 h 10
Slow Cooker Coconut Curry with Lentils
Health Highlights
Lentils are a great source of plant-based protein!


1 medium Yellow onion (diced)
2 clove(s) Garlic (minced)
1 medium potato Sweet potato (peeled; optional and diced into 1/4-1/2 inch cubes)
2 medium Carrots (peeled and sliced)
2 cup Brown lentils, raw
3 tbsp Curry powder (hot or mild)
1 dash Ground cloves (optional)
1 can(s) (16 oz) Diced tomatoes, low sodium, canned
454 gm Tomato Sauce, low-sodium, canned
3 cup Vegetable stock/broth, low sodium
1 can(s) (13.5 oz) Coconut milk, sweetened (full fat)
10 cup Brown rice, long-grain, cooked
1/2 medium Red onion (finely diced)
1/2 bunch Cilantro (coriander) (or green onions)


  1. Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
  2. At the end of the cooking period, stir in the can of coconut milk and taste. Add salt and/or adjust the other spices as needed. 
  3. While the coconut milk is warming, prepare the brown rice as per package instructions. 
  4. To serve, add a serving of brown rice to a bowl, followed by the lentil mixture. Top with finely diced red onion and fresh cilantro


Quick Tip:

No rice? Use quinoa instead!

Nutritional Highlight:

Lentils are a great plant-based protein and are high in fiber.

Nutrition Facts

Per Portion

Calories 416
Calories from fat 36
Calories from saturated fat 14.3
Total Fat 4.0 g
Saturated Fat 1.6 g
Trans Fat 0
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.3 g
Cholesterol 0
Sodium 47 mg
Potassium 846 mg
Total Carbohydrate 84 g
Dietary Fiber 11.6 g
Sugars 5.1 g
Protein 16.9 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 1.0
Vegetables 1.9

Energy sources