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Creamy Coconut Lentil Curry Delight is the perfect dish for those who crave a comforting and flavorful meal that is also nutritious. This vegan-friendly curry is rich in plant-based protein, thanks to the lentils, and offers a creamy texture from the full-fat coconut milk. Not only is it easy to prepare, especially when using a slow cooker, but it also suits a variety of dietary preferences, making it an excellent choice for family dinners or meal prep.

Creamy Coconut Lentil Curry in the Slow Cooker

Discover the magic of Creamy Coconut Lentil Curry Delight, a nutritious and comforting vegan dish that's perfect for family meals or meal prep. Made with red lentils, full-fat coconut milk, and a medley of spices, it offers rich flavors and satisfying creaminess. Easy to cook in a slow cooker, this curry is loaded with protein, fiber, and vitamins from fresh vegetables. Enjoy it over rice or quinoa, and brighten each bite with a squeeze of lime for a delightful finishing touch. This recipe is sure to become a favorite!
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Ingredients
  

1 cup dried red lentils, thoroughly rinsed and drained

1 can (14 oz) coconut milk, full-fat for extra creaminess

1 medium onion, finely chopped

3 cloves garlic, minced (more if you love garlic!)

1 inch fresh ginger, peeled and grated

1 large carrot, diced into small pieces

1 red bell pepper, chopped into bite-sized chunks

1 can (14 oz) diced tomatoes, including their juices

3 cups vegetable broth, low-sodium recommended

1 tablespoon curry powder, adjust based on flavor preference

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon chili powder (increase for heat)

Salt and black pepper to taste

2 cups fresh spinach, washed and chopped

1 tablespoon freshly squeezed lime juice

Fresh cilantro leaves for garnish

Cooked rice or quinoa, for serving

Instructions
 

Prepare the Slow Cooker: Plug in your slow cooker and set it to the low cooking setting to begin the warming process.

    Combine the Ingredients: In the slow cooker, add the rinsed lentils, coconut milk, chopped onion, minced garlic, grated ginger, diced carrot, chopped red bell pepper, diced tomatoes with their juices, and the vegetable broth. Give everything a good stir to mix the ingredients well.

      Season the Mixture: Sprinkle the curry powder, ground cumin, turmeric, chili powder, salt, and black pepper over the mixture. Stir robustly until all the spices are well integrated with the other ingredients.

        Cook: Place the lid on the slow cooker and let the curry cook undisturbed. Allow it to simmer on low for 6-8 hours or on high for about 4 hours. Stir occasionally if you can, watching for the lentils to become tender and the curry to develop a creamy texture.

          Finishing Touches: Approximately 30 minutes before you plan to serve, gently fold in the chopped spinach and drizzle in the lime juice. Stir gently to combine, letting the spinach wilt and infuse the dish with its vibrant flavor.

            Serve: Before serving, taste the curry and adjust the seasoning, adding more salt or pepper as needed. Serve the creamy coconut lentil curry hot over a fluffy bed of cooked rice or quinoa, and finish with a sprinkle of fresh cilantro leaves for a burst of freshness.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4 servings

                Presentation Tips: For an appealing presentation, serve the curry in deep bowls. Garnish with extra cilantro and a wedge of lime on the side for a pop of color and flavor.