Slow Cooker Coconut Lentil Curry⚓︎

Adapted from the overly mild

Personal rating:



  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • Spice
    • 2 tbsp garam masala (../sides/
    • 2 tsp ground turmeric
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp paprika
    • 1/2 tsp red chili powder
  • 1 tsp kosher salt
  • 2 cups dried brown lentils, rinsed
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 3 cups low-sodium vegetable or chicken broth
  • 1 (14-ounce) can unsweetened full-fat coconut milk
  • (Recommended) bag of spinach, bag of peas, and drained can of chickpeas
  • (Recommended) juice of one lemon or lime, for serving
  • Cooked basmati rice, for serving
  • Chopped fresh cilantro leaves and tender stems, for garnish


  • Saute the onion and garlic with a little oil in the Instant Pot
  • Add the spices and cook for an additional minute
  • Add the salt, lentils, tomatoes, and broth. Stir to combine
  • Slow cook for 7.5 hours
  • Stir in the coconut milk, peas, and chickpeas. Start the rice
  • In the last 5 minutes, add the Spinach and let wilt
  • Serve with the citrus juice and cilantro