Slow Cooker Lentil Curry

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 it’s 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!

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 4–5 days.

Reheating: Reheat in the microwave for 2–3 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 6–7 minutes, stirring halfway for even heating.