Slow Cooker Red Curry Lentils and Vegetables

Slow Cooker Red Curry Lentils and Vegetables |

Slow cookers have been a fixture in many kitchens since the early 1970’s when Rival reimagined the slow cooker originally invented by Irving Naxon.  In 1936 Irving invented a bean cooker so his Jewish mother could honor the sabbath by not working.  By using his slow cooker pot, his mother was able to serve a traditional meal of bean stew called cohlent at the end of the sabbath after Saturday services, and still adhere to the tradition of resting on the sabbath. All I have to say is THANK YOU, IRVING NAXON!  The invention of the slow cooker is arguably one of the greatest kitchen appliances of our time!  I know personally, that there were many family dinners that would have never happened had it not been for my trusty slow cooker! 

Slow Cooker Red Curry Lentils and Vegetables |

And yes…it’s a slow cooker, not a crockpot.  Just as all facial tissues are not Kleenex, all cotton swabs are not Q-tips, and all petroleum jelly is not Vaseline.  My personal preference for a slow cooker is the Ninja Cooking System.  It has slow cooker, oven, and stove top cooking settings which make it extremely versatile and user friendly!  

Today I’m sharing a recipe for Slow Cooker Red Curry Lentils and Vegetables that happens to be one of my favorite meals of all time!  I love Indian food, but living in the middle of Iowa, authentic Indian is pretty hard to come by!  I’ve experimented with several different recipes I’ve found on line and come up with my version of an Indian Red Curry that I love, and that my family will happily eat every time I serve it!

Slow Cooker Red Curry Lentils and Vegetables |

Slow Cooker Red Curry Lentils and Vegetables |

Put the lid on, set the temperature to low, and walk away while dinner cooks itself!

Slow Cooker Red Curry Lentils and Vegetables |

Your patience is rewarded…dinner is served!

Slow Cooker Red Curry Lentils and Vegetables |

Like all good slow cooker recipes, the preparation is simple and straightforward.  And to save time, much of the prep work and recipe assembly, save for stirring in the lentils and coconut milk can be completed the evening before actually cooking the dish.  The flavors are spicy from the red curry paste, roasted red chili paste, cayenne, and red pepper flakes, and warm and rich from the addition of more curry powder and turmeric.  Potatoes, carrots, celery, onion, and bell pepper add plenty of flavor and texture.  Even my husband, a certified carnivore, loves this dish!  Served over basmati rice it is filling and satisfying, and it’s one of those meals that I think is even better served leftover the next day!

Slow Cooker Red Curry Lentils and Vegetables |

Slow Cooker Red Curry Lentils and Vegetables
Serves 10
With minimal preparation, a warm and savory spicy red curry lentil dinner can be yours when you get home from a long day at work!
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Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
330 calories
51 g
0 g
9 g
14 g
7 g
420 g
451 g
8 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 330
Calories from Fat 76
% Daily Value *
Total Fat 9g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 451mg
Total Carbohydrates 51g
Dietary Fiber 16g
Sugars 8g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 large yellow onion, chopped
  2. 1 green bell pepper, seeded and chopped
  3. 2 large carrots, diced
  4. 4 stalks celery, sliced
  5. 4 Yukon gold potatoes, chopped into bite sized pieces
  6. 6 cloves garlic, minced
  7. 2 cups dry lentils
  8. 1 28 oz. can tomatoes
  9. 1 can full fat coconut milk
  10. 3 cups vegetable stock
  11. 3 cups tomato juice
  12. 3 tbsp red curry paste
  13. 2 tsp roasted red chili paste
  14. 2-3 tsp curry powder
  15. 1 tsp turmeric
  16. 1/2 tsp cayenne
  17. 1/2 tsp red pepper flakes
  18. Salt to taste
  19. Prepared basmati rice for serving
  1. Combine everything except the coconut milk and rice in a large slow cooker and stir to combine.
  2. Cook on low for 7-8 hours, until lentils and vegetables are tender and sauce has thickened.
  3. Approximately 30 to 60 minutes before serving, stir in coconut milk and allow to heat through.
  4. Serve with prepared rice.
  1. Enjoy leftovers for up to 4 or 5 days.
  2. I like to freeze individual portions for a delicious lunch to take to work!
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10 Comment

  1. I keep thinking about getting a slow cooker. It would be nice to be able to make recipes such as this!

    1. You really NEED a slow cooker, Tina! Mine gets a workout severatimes a week during the fall and winter! I’d be lost without it!

  2. What a lovely vegetarian recipe. makes me hungry right now !!!

    1. Thank you!

  3. This looks so tasty! I will be trying this out for sure!

    1. Thanks! I hope you like it!

  4. My grandmother always made a slow cooker chocolate cake that was absolutely the best thing going…. I have a slow cooker, but I don’t use it nearly enough!

    1. That sounds wonderful! Of course, how could chocolate cake NOT be wonderful?!? I use mine mostly in the fall and winter, but not sure I’d use it quite as much if I lived where it was warm. Someday….

  5. I should really get a slow cooker. This recipe is so easy and irresistible!

    1. You might surprised by how often you’d use it! And thank you ~ it is a really simple recipe, but sooo delicious!

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