I really do like this slow cooker Spicy Lentil Curry.
In fact, I would even put it out there and say I love this spicy lentil soup.
This is one I bring out when cooking for a crowd and it never really fails to please. I do use it for my girlie get together in the colder months as one of the main vegetarian and vegan options.
Even better is the fact that you can easily double or triple the amounts to feed a crowd.
How to Make Slow Cooker Lentil Curry
It’s not just that this Vegan Lentil Curry tastes good, because of course, it does. It is actually because it is soooooooo easy to make. As in – put everything into your slow cooker (crockpot), cover it, press go and come back 4 hours later. Sorted.
Feel free to vary the spices you put in. Other spices to try include cumin, paprika and ground coriander. You could also try it as a tomatoey spicy lentil soup instead by adding in more chopped tomatoes and stock.
Tip moment here…….
This recipe frees you up to do all the other things you need to do before the guests arrive i.e. a pamper bath, desserts, read, whatever. Or if you are like me you have time to manically shove mini chefs toys behind the sofa, in cupboards and even in the pantry so that the house looks nice and tidy. Yeap, there have been days when I find lego in the baking trays and Dora the explorer in the bread tins.
What To Serve With Vegan Lentil Curry
More Vegan Curry Recipes
Now repeat after me – I will go shove everything into my slow cooker and then make time for me, four whole hours for me, me, me………
Weight Watchers Points
There are 3 Freestyle points in one serving of Slow Cooker Spicy Lentil Curry.
Thank you for reading my slow cooker spicy lentil curry recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
First published in Nov 2013. Updated in June 2018.
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Mexican Slow Cooker Lentil Curry
- 250 g (1 1/4 cup) green lentils washed
- 1 L (4 1/4 cups) vegetable stock
- 200 g (7 oz) chopped tomatoes
- 1 tbsp olive oil
- 6 spring onions (scallions), sliced
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 1 tsp curry powder
- 1.5 tsp garam masala
- chilli to taste
- 60 ml (1/4) cup coconut milk
- 80 g (2 cups) spinach
- Put all the ingredients (except the coconut mil and spinach) into your slow cooker and stir them together.
- Cook on high for 4- 5 hours until lentils are cooked through. Then stir in the coconut milk and spinach till wilted and serve.