This slow cooker coconut curry lentils recipe is a perfect hands-off meal for busy days, blending creamy coconut milk and warming spices with tender lentils and sweet butternut squash.
It's naturally vegan and packed with fiber and plant-based protein, making it both nutritious and comforting during cooler weather.
Using the slow cooker allows the flavors to meld together beautifully, requiring minimal preparation and cleaning.
Why You’ll Love This Recipe
- Slow cooking softens lentils and squash perfectly without constant attention, developing rich flavors.
- Coconut milk adds creaminess and balances the spices, creating a comforting texture and taste.
- Simple pantry spices like curry powder, turmeric, and cumin infuse the dish with warmth and complexity.
- Including fresh ingredients like garlic, ginger, and fresh cilantro brightens and enhances the overall flavor profile.
Slow Cooker Coconut Curry Lentils with Butternut Squash
A comforting and easy slow cooker curry featuring red lentils, sweet butternut squash, and creamy coconut milk with aromatic spices.
- Prep time
- 15 minutes
- Cook time
- 240 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 cup (200g) red lentils, rinsed
- 3 cups (720ml) vegetable broth or water
- 2 cups (300g) peeled and cubed butternut squash
- 1 can (13.5 oz/400ml) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil
- Juice of 1/2 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the aromatics and spices In a skillet over medium heat, warm the olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic, grated ginger, curry powder, turmeric, cumin, and chili powder if using. Cook, stirring, for 1-2 minutes until fragrant. Transfer this mixture to the slow cooker.
- Assemble the slow cooker curry Add the rinsed red lentils, butternut squash cubes, vegetable broth, coconut milk, salt, and pepper to the slow cooker with the sautéed aromatics and spices. Stir gently to combine.
- Cook the curry Cover and cook on low for 4 hours or on high for 2 hours, until the lentils and squash are tender and the curry is creamy and thickened.
- Finish and serve Before serving, stir in the lime juice to brighten the flavors. Adjust seasoning with more salt or pepper if desired. Garnish with chopped fresh cilantro. Serve hot, optionally with steamed rice or flatbread.
Helpful Tips
- Rinse red lentils well under cold water before cooking to remove excess starch and prevent clumping.
- If you prefer a thicker curry, cook uncovered for the last 30 minutes to allow excess liquid to evaporate.
- Adjust the chili powder to control the level of heat in the dish.
- This curry is naturally vegan and gluten-free; double-check spice blends if using store-bought to ensure no added allergens.
- Use fresh lime juice for the best bright flavor, but you can substitute with lemon juice if needed.
Storage and Make-Ahead
Cool leftovers to room temperature within 2 hours of cooking and refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop or microwave until the internal temperature reaches 165°F (74°C) before serving.
This curry can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use other types of lentils for this recipe?
Red lentils work best as they break down and create a creamy texture. Brown or green lentils hold their shape more and may require longer cooking times.
Is this recipe suitable for a vegan diet?
Yes, this recipe is vegan as it uses vegetable broth, coconut milk, and no animal products.
How spicy is this curry?
The recipe includes mild chili powder which is optional. You can omit it for a milder curry or add fresh chili for more heat.
Can I prepare this recipe without a slow cooker?
Yes, you can cook it on the stovetop by simmering gently for about 30-40 minutes, stirring occasionally until lentils and squash are tender.
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