Crockpot Red Curry Lentils. Seriously, if you’ve ever gazed at your fridge after a long day and thought, “Not again—what’s for dinner?” I’ve been there. Maybe you’re trying to eat a little healthier. Or you wanted something with a little kick but not a four-hour kitchen battle. That’s exactly why I fell for this ridiculously simple, incredibly tasty dish. Put your slow cooker to work. Go read a book (or, you know, fold that laundry you’ve been ignoring). Dinner practically cooks itself and still tastes like you scored a five-star restaurant meal at home.
How to Make a Red Lentil Curry with Max Flavor and Minimal Effort
Let’s not make things complicated. If I can get this right before my coffee kicks in, you can, too. Rip open a bag of red lentils (they cook fast, which is a blessing if you forget you’d like to eat at a decent hour). Toss ‘em in the crockpot. Next, grab a can of coconut milk. Fatty and smooth. It makes everything rich, I swear.
Now, scoop in your curry paste — I like the red kind, but if you want to get wild, mix things up. Dump in some chopped onions, crushed garlic, toss in diced tomatoes if you’ve got them laying around. Spices? Don’t overthink it. A little salt, maybe cumin, a dash of chili powder if you’re feeling bold. Stir, lid on, crank the heat to low. Ignore it for 6 hours. Your house will start to smell so freaking good, you’ll want to eat at 4pm. My tip? Squeeze some lemon right at the end and sprinkle fresh cilantro. Not mandatory, but, wow.
“I doubted my crockpot, but these Crockpot Red Curry Lentils totally impressed even my picky kids—everyone went back for seconds!” – Janine, Austin
More about Red Lentils
Here’s a nugget most folks skip. Red lentils are basically superhero legumes. You don’t need to soak them. Just rinse and use. They cook way quicker than brown or green ones. That’s handy because by the time you start feeling hungry, you don’t wanna wait forever for dinner. They break down when cooking and get super creamy—so if you dig that velvety texture (think comfort food, but actually nutritious), these are your best bet.
Oddly, they almost melt into whatever you’re making, picking up whatever flavors you throw in. Their color kind of dulls as they cook, but trust me, the flavor makes up for it.
How to Serve Slow Cooker Coconut Curry Lentils
So, here’s the fun part. There are zero rules for serving this, which is pretty freeing, honestly.
- Spoon over fluffy basmati rice (the classic way, never gets old)
- Pile them into warm naan for a sort of curry taco; sounds weird but it’s wild delicious
- Scoop into a bowl and add a fried egg on top (I know—odd, but don’t knock it till you try it)
- Serve with a tangy cucumber salad on the side for a cool crunch
Mix it up! Even leftovers, cold from the fridge with a few crunchy chips, are oddly great.
Can I Freeze Coconut Curry Lentils?
Yes, 100%. I don’t love freezing every single thing, but these red lentils? They actually thaw and reheat without any weird texture. Let them cool before you stick in a zip-top bag. Try to squish them flat for faster freezing. Later, pull ‘em out, dump into a pan or microwave, add a splash of water or coconut milk, and steer clear of sad lunches. They keep well for a month or two, at least in my experience.
What Kind of Curry Powder Should I Use?
Here’s where opinions get a little spicy (pun intended). If you walk the international aisle, you might see bottles labeled curry powder, but I’d go for Thai red curry paste instead — it’s got ginger, lemongrass, and all sorts of great stuff, and it’s the secret to this dish’s flavor. Use a couple tablespoons and it’s already restaurant-good. Don’t get hung up on brands, but if you can find Mae Ploy or Thai Kitchen, you’re golden. Bonus: if you want it less spicy, use a little less and add more coconut milk.
Common Questions
Q: Do I really need coconut milk?
A: I mean, it makes this creamy, but you could swap in cashew milk or even just extra broth for something lighter.
Q: Can I add veggies to my Crockpot Red Curry Lentils?
A: Yes! Spinach, peas, or chopped carrots disappear right into the comfort.
Q: What if I forgot to soak the lentils?
A: You’re fine! Red lentils don’t need soaking. Just rinse them quick to get rid of extra starch.
Q: How long do leftovers last in the fridge?
A: Up to five days, if you can resist finishing them off sooner.
Give This Cozy Dinner Recipe a Whirl Tonight
So that’s it. Red lentils, coconut milk, curry paste, and absolutely minimal effort. Dinner doesn’t get much comfier or faster than this, and you seriously can’t mess it up. Whether you want to play with the spices or go full classic, I’d say go for it. If you want to dig deeper or check out a slightly different spin, the Crockpot Red Curry Lentils Recipe – Pinch of Yum has some really fun ideas, or try the Red Lentil Curry with Sweet Potatoes {Slow Cooker} for another great approach. Trust me, your slow cooker wants in on this action—and so do your taste buds.
Crockpot Red Curry Lentils
Ingredients
Main Ingredients
- 1 cup red lentils Rinse before using
- 1 can coconut milk Adds creaminess and flavor
- 2 tablespoons Thai red curry paste Use more or less to adjust spice levels
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 can diced tomatoes Optional, if you have them
- 1 teaspoon cumin To taste
- 1 teaspoon chili powder Optional, for additional heat
- 1 to taste salt To taste
Instructions
Preparation
- Rinse the red lentils and place them in the crockpot.
- Add the coconut milk, red curry paste, chopped onion, crushed garlic, and diced tomatoes (if using).
- Sprinkle in cumin, chili powder, and salt. Stir to combine.
- Cover and set the crockpot to low heat.
- Cook for 6 hours, stirring occasionally if possible.
- At the end of the cooking time, squeeze in fresh lemon juice and sprinkle with chopped cilantro before serving.
