Vegan Crockpot Coconut Lentil

This vegan crockpot coconut lentil curry is your go to for effortless, nourishing comfort food that comes together with minimal hands on time. It’s perfect for filling your home with cozy aromas or feeding a crowd during holidays or casual gatherings. The combination of creamy coconut milk and tender red lentils makes for a satisfying meal that feels indulgent but is entirely plantbased.

I first made this recipe during a chilly weekend and was blown away by how the flavors deepened while I went about my day. Now it's a staple in my rotation for easy weeknight dinners and when friends come over.

Ingredients

• Red lentils: 1 and a half cups rinsed and drained for creaminess and quick cooking
• Onion: 1 medium onion finely chopped to build a sweet, savory base
• Garlic: 3 cloves garlic minced for aromatic depth
• Fresh ginger root: 1 tablespoon grated to brighten and warm the curry
• Carrots: 2 medium carrots diced for natural sweetness and texture
• Sweet potato: 1 medium sweet potato peeled and cubed to add hearty creaminess and balance spices
• Red bell pepper: 1 red bell pepper diced for color and subtle sweetness
• Unsweetened fullfat coconut milk: 1 can (13.5 ounces) unsweetened fullfat coconut milk, full fat is key for richness
• Fireroasted diced tomatoes: 1 can (14.5 ounces) fireroasted diced tomatoes for smoky complexity
• Vegetable broth: 3 cups vegetable broth made from quality stock enhances the overall flavor
• Granulated vegetable bouillon: 1 tablespoon granulated vegetable bouillon to layer flavor
• Curry powder: 2 tablespoons curry powder for that iconic curry warmth
• Ground cumin: 1 teaspoon ground cumin adds earthiness
• Smoked paprika: 1 teaspoon smoked paprika boosts the smoky undertone
• Sea salt: 1 and a half teaspoons sea salt to season perfectly
• Black pepper: Half a teaspoon freshly ground black pepper for mild heat
• Fresh spinach: 2 cups fresh spinach roughly chopped for a pop of color and nutrients
• Lime: 1 lime juiced to brighten the final dish
• Cilantro: Fresh cilantro leaves chopped for garnish and fresh herb aroma

Instructions

Prep Vegetables and Aromatics:

Finely chop the onion, mince the garlic, and grate the ginger to create a fragrant and well balanced base full of flavor. Dice the carrots, cube the peeled sweet potato, and dice the red bell pepper into even pieces to ensure they cook uniformly in the crockpot.

Layer Crockpot Ingredients:

Add red lentils, onion, garlic, ginger, carrots, sweet potato, and red bell pepper directly into the crockpot. Pour in the fullfat coconut milk, fireroasted diced tomatoes with their juices, and vegetable broth. Sprinkle in the granulated vegetable bouillon to intensify the savory flavors throughout the curry.

Spice and Season:

Scatter in the curry powder, ground cumin, smoked paprika, sea salt, and freshly ground black pepper. Stir gently but thoroughly to combine all ingredients and ensure the spices distribute evenly, awakening every bite with delicious warmth.

Slow Cook for Maximum Flavor:

Set your crockpot to low and cook for 6 to 7 hours or use the high setting for 3 to 4 hours until the lentils and vegetables become very tender and the curry thickens to a creamy consistency. If possible, stir once or twice during cooking to promote even heat distribution and prevent anything from sticking to the bottom.

Finish with Greens and Citrus:

About 15 minutes before serving add the roughly chopped fresh spinach into the crockpot. This lets the greens wilt gently without losing vibrancy or texture. Stir in the fresh lime juice at the very end to lift and brighten the rich flavors of the curry.

Serve and Garnish:

Ladle the curry into bowls and sprinkle generously with freshly chopped cilantro leaves. Offer extra lime wedges on the side so everyone can add a splash of tang if they like. This final fresh touch makes the flavors pop beautifully.

The fullfat coconut milk is my favorite ingredient here because it brings a luscious creaminess that makes the curry feel indulgent despite being healthy. One cozy night eating this, my family gathered around the table telling stories and savoring every bite. It quickly became one of those recipes we turn to for connection and comfort.

Storage tips

Store your curry in an airtight container in the refrigerator for up to five days. The flavors deepen even more with time. When reheating, add a splash of water or broth to loosen the texture as it tends to thicken in the fridge. For longer storage, freeze in portioned containers and thaw overnight in the fridge before warming gently.

Ingredient substitutions

If you don’t have sweet potato, diced butternut squash is an excellent swap that adds a gentle sweetness and creamy texture. Fresh spinach can be replaced with kale chopped finely but add it 30 minutes before cooking ends to ensure it softens properly. If you want to boost smoky flavor, swap fireroasted tomatoes for crushed tomatoes plus a diced chipotle pepper.

Serving suggestions

Serve this curry over toasted coconut rice or alongside warm naan bread to scoop up every bit of the luscious sauce. A dollop of vegan yogurt swirled on top balances the spices and adds creaminess. For texture contrast, sprinkle toasted seeds or crispy roasted chickpeas over the dish.

Enjoy this cozy, nourishing curry any night of the week. It reheats well and makes excellent leftovers.

Your Recipe Questions Answered

→ Can I use green or brown lentils instead of red?

Green or brown lentils hold their shape more and take longer to cook, resulting in a firmer texture and less creamy consistency compared to red lentils.

→ How do I prevent the coconut milk from curdling?

Using full-fat coconut milk and maintaining gentle, steady heat in the crockpot helps prevent curdling during cooking.

→ Can this dish be prepared ahead of time?

Yes, the flavors deepen when stored overnight. Keep it refrigerated in an airtight container and gently reheat with added water if too thick.

→ Is it possible to freeze this lentil and coconut dish?

Absolutely. Allow it to cool completely, portion into freezer-safe containers, then thaw overnight in the refrigerator before warming.

→ What should I do if the curry is too watery?

Cook uncovered for the last 30 minutes or mash a portion of the lentils and vegetables to thicken the dish.

→ Can I substitute the sweet potato with other vegetables?

Butternut squash is a great alternative, offering similar sweetness and creaminess with a subtle earthy note.