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Slow Cooker Lentil Curry

An easy slow cooker lentil curry recipe.
Course Main Course
Cuisine asian, Vegan
Keyword lentil curry, slow cooker lentil curry
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4
Calories 325kcal


  • 1 1/4 Cups (250g) green lentils washed
  • 4 cups (1 L) vegetable stock
  • 7 oz (200g) diced tomatoes
  • 1 tbsp olive oil
  • 1 tbsp onion powder
  • 1 tbsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp curry powder
  • 1.5 tsp garam masala
  • salt
  • 1/3 cup (80ml) coconut milk
  • 1 cup thawed frozen spinach, with the water squeezed out or 2 cups (80g) fresh baby spinach


  • Put all the ingredients (except the coconut milk 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, add and spinach and cook till wilted.


Recipe Tips

  • Feel free to use reduced fat coconut milk if you prefer.
  • If you have access to fresh green you can add in fresh spinach or fresh arugula (rocket) and a bit of fresh cilantro.
  • If not vegan you can use chicken broth.

Recipe Variations

  • Feel free to vary the spices you put in. Other spices to try include cumin, paprika and ground coriander.
  • Change it up by using a Jamaican Curry Powder instead.
  • You could also try it as a tomatoey spicy lentil soup instead. Just add in more chopped tomatoes and stock.

Weight Watchers Points

There are 3 Blue Plan SmartPoints in one serving.

Serving Suggestions


Calories: 325kcal | Carbohydrates: 46g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Sodium: 1048mg | Potassium: 860mg | Fiber: 21g | Sugar: 5g | Vitamin A: 5155IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 7mg