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Coconut Curry Lentils
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Light and fresh lentil recipe. Great for freezing!
  • CourseMain Dish
  • CuisineBulk recipe, Vegan, Vegetarian
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups red lentils, dry
  • 1 sweet potato, peeled and diced
  • 2 carrots, diced
  • 3 Tbsp curry powder
  • 15oz can diced tomatoes
  • 15oz can tomato sauce
  • 3 cups vegetable broth
  • 14oz can coconut milk (full fat)
For serving
  • 10 cups cooked white rice
  • 1/2 diced tomatoes
  • 1/2 bunch cilantro 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.
  2. Place the lid on the slow cooker and cook on high for four hours or low for 7-8 hours. Alternatively, add to pressure cooker and set to high for 15 minutes, allowing a 10 minute natural release. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
  3. Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
  4. To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.
Recipe Notes

Recipe adapted from

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