Slow Cooker Coconut Lentil Curry
Now that fall has settled in and a chill has returned to the air, it’s the perfect time for stocking up on hearty stews and curries to take you through the season. Meaty brown lentils star as the base of this wholesome and comforting vegan curry. It’s kissed with warm, sweet spices like garam masala and turmeric, laced with fire-roasted tomatoes, and finished with a can of creamy coconut milk for just a touch of richness.
Ingredients
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 2 cups dried brown lentils
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14-ounce) can unsweetened full-fat coconut milk
- Cooked basmati rice, for serving
- Chopped fresh cilantro leaves and tender stems, for garnish
- Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours.
- Stir in the coconut milk. Serve over basmati rice and top with fresh cilantro.