(Vegan) Creamy Crock Pot Coconut Curry Lentils

Weeknight dinners don’t get simpler or healthier than this.
You can prep everything for these (Vegan) Creamy Crock Pot Coconut Curry Lentils in 5 minutes tops, then toss it all in your slow cooker and with no other effort required on your part, you’ll have a healthy meal that everyone will love.
Fact is, when I’m using the crock pot to save time (and stay out of the kitchen) I like to keep things as simple as possible, and believe me when I say that it doesn’t get simpler than this.
Just some peeling and chopping is needed, then throw everything in the slow cooker, go out to work or run errands, and when you get home you don’t have to start fussing with dinner—the work’s already done.

These (Vegan) Creamy Crock Pot Coconut Curry Lentils are the bomb. Seriously.
If you like my Chickpea Tikka Masala then you’re going to love this.
So creamy, rich, and delicious yet healthy, light, and completely vegan.

Lentils are slowly cooked with onion, garlic, vegetables spices in this flavorful rich vegan dish.
Serve with basmati rice to make a complete meal.
Both lentils and rice have been food staples for many centuries. Eaten together, they offer a low-fat, nutritious source of complete protein, fiber, iron and other essential minerals.

Seriously guys, this dish is insane.
As far as I’m concerned, it was love at first bite. Make it!

(Vegan) Creamy Crock Pot Coconut Curry Lentils                                                                 Print this recipe!

Ingredients
Serves 8

2 cups brown lentils, picked over and rinsed
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, peeled and finely diced
1 medium potato, peeled and finely diced
2 tablespoons, sweet chili powder
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon ground coriander
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
3 cups vegetable broth
1 (14 oz) can full-fat coconut milk

Directions

Place all ingredients (except for the coconut milk) in the slow cooker. Stir to combine.
Close with lid and cook on high for 4 hours or low for 7 to hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
Stir in the coconut milk, take a taste, and adjust seasoning as needed.
Serve over white rice sprinkled with chopped fresh cilantro.

Nutrition facts

One serving yields 248 calories, 10 grams of fat, 30 grams of carbs, and 8 grams of protein.