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Slow cooker vegetarian lentil curry recipe
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Prep Time:
10 minutes
Cook Time:
200 minutes
Total Time:
210 minutes
Cozy and nutritious vegetarian slow cooker curry with lentils and coconut milk for a creamy, comforting meal.
Ingredients:
  • 36.40 gm olive oil
  • 4 garlic cloves, crushed
  • 6.25 gm mild curry powder
  • 305g (1 1/2 cups) green lentils, rinsed, drained
  • 1L (4 cups) Vegetable Liquid Stock
  • 400g can diced tomatoes
  • 1 large carrot, peeled, cut into 2cm pieces
  • 1 large red capsicum, deseeded, cut into 2cm pieces
  • 1 long fresh red chilli, thinly sliced
  • 270ml can coconut milk
  • 200g green beans, trimmed, cut into 4cm pieces
  • Steamed basmati rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a large frying pan over high heat (or using the Browning function on a slow cooker), warm the oil. Add onion and garlic, cook while stirring for 4 minutes until onion softens. Stir in curry powder for 1 minute until aromatic. Add lentils, coat well by stirring.
  • Pour in the rich stock, ripe tomatoes, vibrant carrot, colorful capsicum, and half the spicy chili. Cover and let it simmer on High for 3 hours (or Low for 6 hours) until the lentils and vegetables are perfectly tender.
  • Stir in the coconut milk and beans until well mixed. Cover and cook on High for an additional 15 minutes (or on Low for 30 minutes) until the beans are tender. Season to taste. Serve over rice and garnish with coriander and the rest of the chili.

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