This Slow Cooker Lentil Curry with butternut squash, spinach and coconut milk is a delicious vegan recipe – serve with rice for a full meal!

I love this slow cooker lentil curry because itโs so easy to make. The butternut squash adds a hint of sweetness, the coconut milk makes it creamy, and the spices make it feel like comfort in a bowl.
Why you’ll love this recipe
- Hands-off cooking: Toss everything in the slow cooker and let it do the work while you get on with your day.
- Meal prep friendly: This lentil curry keeps beautifully in the fridge or freezer, making it perfect for lunches and dinners all week.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Yellow onions – white onions or shallots would also work.
- Garlic – freshly minced garlic cloves have the best flavour, but jarred minced garlic can be used in a pinch.
- Butternut squash – use another winter squash like Hubbard or acorn squash, or another vegetable entirely like sweet potato.
- Dry red lentils – you could also try dry green lentils.
- Coconut milk – substitute for light coconut milk or even heavy cream.
- Diced tomatoes – a can of crushed tomatoes would also be good here.
- Turmeric – saffron is the best substitute for turmeric.
- Curry powder – make your own using a blend of spices including ground coriander, cumin, turmeric, cardamom, ginger, dry mustard, cinnamon, black pepper and cayenne.
- Chili powder – use a mixture of paprika, cayenne, oregano, garlic powder, onion powder and cumin instead.
- Spinach – stir in some kale or Swiss chard instead, or leave the greens out entirely.
- Basmati rice – serve with any rice of your choice like brown rice or even quinoa.

How to make lentil curry in the slow cooker
Step 1: Add everything to the pot.
Add everything (minus the spinach, garnishes and rice) to the slow cooker in the order listed.
Step 2: Cook for your preferred time.
Cook on high for 4 hours or low for 8 hours.
Step 3: Make the rice.
While the curry is cooking, make the rice in a rice cooker or on the stovetop.
Step 4: Serve and enjoy!
Once the curry is done cooking, stir in the spinach. Garnish with sesame seeds and cilantro, serve over rice and enjoy!

Recipe Tips and Variations
Here are some simple tips to make the most of this lentil curry, plus ideas for swapping ingredients:
- Adjust the spice: Reduce or omit chili powder for a milder curry, or add cayenne for extra heat.
- Swap or add veggies: Try sweet potatoes, bell peppers, cauliflower, or zucchini. Cut them into similar-sized pieces for even cooking.
- Boost protein: Add cooked chickpeas, tofu, or tempeh toward the end of cooking.
- Lentil options: Red or yellow lentils cook faster and get creamy, while green or brown hold their shape. Adjust cooking time as needed.
- Creamier curry: Stir in extra coconut milk or a spoonful of cashew cream at the end.
- Serving ideas: Serve with rice, quinoa, or naan and top with cilantro, sesame seeds. Add a squeeze of lime for even more flavour.
Frequently asked questions
Can you make lentil curry on the stovetop instead?
I haven’t tested this recipe on the stovetop, but it should be pretty easy to adapt. Try adding everything to a pot on the stovetop, bringing it to a boil and simmering until the squash and lentils are soft, about 30-45 minutes. Stir in the spinach at the very end.
Do you need to soak the lentils first?
No, there’s no need to soak the dry lentils before adding them to the curry. The lentils cook alongside the rest of the ingredients in this recipe. If you soak the lentils first, they’ll likely release water as they cook, making your curry watery and like more of a lentil soup than a thick curry!
Why are my lentils tough after cooking?
If your lentils remain tough after cooking, they may need more time. Continue cooking in the slow cooker until they reach the desired tenderness. Red and yellow lentils cook faster, while green and brown lentils may require additional time.

What to serve with this dish
This lentil curry is packed with flavour and pretty filling so I like to keep it simple and serve it with the following:
- Basmati rice, brown rice, coconut rice or cauliflower rice
- Naan or pita bread
- Steamed broccoli or vegetables
Storing and reheating
Storing: One of the best things about slow cooker recipes is how great they are for meal prep. Allow the curry to cool, then store individual portions in glass meal prep containers in the fridge for up to 4โ5 days.
Reheating: Reheat in the microwave for 2โ3 minutes. For best results, sprinkle a little water or vegetable broth over the curry before reheating to keep it creamy and prevent it from drying out. You can also reheat on the stove over medium heat, stirring occasionally.
Freezing: This lentil curry freezes beautifully! Transfer cooled portions to freezer-safe containers or resealable bags and freeze for up to 3 months.
Defrosting and reheating: Defrost overnight in the fridge, then reheat in the microwave or on the stove until warmed through. You can also reheat straight from frozen in the microwave for 6โ7 minutes, stirring halfway for even heating.

More vegetarian slow cooker recipes
Meal Prep Tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- Here is the crock pot I use.

Slow Cooker Lentil Curry
Ingredients
- 1 tbsp olive oil
- 2 small yellow onions diced
- 4 cloves garlic minced
- 1 small butternut squash cut into 1/2 inch cubes
- 1 1/2 cups dry red lentils
- 1 (400mL) can coconut milk
- 1 (796mL) can diced tomatoes
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups spinach chopped
- Cilantro and sesame seeds for garnish
Basmati rice
- 1 cup basmati rice
- 1 1/4 cup water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice.
- Cook on high for 4 hours, or on low for 8 hours. Meanwhile, cook basmati rice according to package directions in a rice cooker or on the stovetop.
- Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro. Enjoy!
Comments & Reviews
Alice says
I need to soak lentils before cooking so that I can digest them better.
It did make it too watery, so I added corn flour to thicken. However, I was wondering if I should just half the amount of tomatoes next time instead. What do you think?
Taylor Stinson says
I think that would work! You do want that coconut milk for the flavor. I’m happy you enjoyed overall!
Agnes Bunnypants says
Trying this in my crockpot today. I used cauliflower florets in place of the butternut squash though because of dietary restrictions I have, but am hoping this ends up being made at least once a month in my house, heh.
Taylor Stinson says
I hope you enjoy!
Jenna says
Ooh this looks good! Can I prepare as a freezer dump meal?
Taylor Stinson says
Yes you should be able to ๐
Pamela Burris says
Very easy to prepare and so delicious!
Taylor Stinson says
I’m so happy you enjoyed!
Leonard says
Is it 1 can of 400ml chopped tomartos or 1 can at 787ml?? So you mean two cans then or just 1 400ml can
Taylor Stinson says
It would be two 400mL cans, or one 796mL can. I believe this may be an issue of it being more common to find 796mL cans in Canada where I live vs the smaller cans in the US.
Leonard says
Thank you! Yes thereโs no such thing as a 797ml can in the uk just 400ml Iโm the superstores haha unless your buying from a business outlook. Iโd Likes to say tho Iโve only been using one can of 400ml and itโs just perfect so will continue to just use one can.
Jackie says
Iโm making this today! One question though, when you put the ingredients into the crockpot, do you stir them or leave them alone?
Taylor Stinson says
You can stir them!
Morgan says
If using frozen spinach would you add at the beginning?
Taylor Stinson says
I would still add it in at the end. Maybe defrost in the microwave first so as not to cool down the meal too much.
JAF in DC says
Do you have instructions for stovetop? No slow cooker household. Thanks.
Taylor Stinson says
Unfortunately I don’t have specific instructions for this recipe but you could definitely make it on the stove. You’ll mostly just add everything to a large pot and cook until the lentils and squash are soft, adding the spinach in last.
Mo says
HI Taylor, Could you please clarify which kind of chili powder this recipe calls for? In American grocery stores, chili powder is a blend of dried chiles along with paprika, cumin, oregano, etc… Is this the chili powder you are referring to? Or is it something else, similar to cayenne pepper? Thanks!
Taylor Stinson says
Yes this is the chili powder I’m referring to!
Mo says
TYSM Taylor ๐
Ashley says
Can this be done in the instant pot?
Taylor Stinson says
I haven’t tested it myself, but I imagine it could be!