Slow Cooker Indian-Spiced Lentil and Tomato Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting slow-cooked lentil curry simmered with tomatoes and warm Indian spices, perfect served over rice or with naan. This Indian-inspired curry recipe (vegetarian), ready in about 375 minutes, pairs red lentils, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 4 Indian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a slow cooker, combine 1 cup rinsed red lentils, 1 can (14.5 oz) diced tomatoes with juices, 1 medium finely chopped onion, 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 3 cups vegetable broth.
  2. Step 2: Stir in 1 tsp ground turmeric, 2 tsp ground cumin, 2 tsp garam masala, 1/2 tsp chili powder, and 1 tsp salt until well mixed.
  3. Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until lentils are tender and curry is thickened.
  4. Step 4: 30 minutes before serving, stir in 1/2 cup coconut milk to add richness and creaminess. Adjust salt to taste.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro just before serving alongside steamed basmati rice or warm naan bread.

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