Slow Cooker Indian-Spiced Lentil and Tomato Curry
A comforting slow-cooked lentil curry simmered with tomatoes and warm Indian spices, perfect served over rice or with naan. This indian-inspired curry (vegetarian) ready in about 375 minutes pairs rinsed red lentils, (14.5 oz) diced tomatoes, medium, finely chopped 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.
Ingredients
- 1 cup, rinsed red lentils
- 1 can (14.5 oz) diced tomatoes
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp fresh, grated ginger
- 3 cups vegetable broth
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 cup coconut milk
- 1/4 cup chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Step 4: 30 minutes before serving, stir in 1/2 cup coconut milk to add richness and creaminess. Adjust salt to taste.
- Step 5: Garnish with 1/4 cup chopped fresh cilantro just before serving alongside steamed basmati rice or warm naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Indian-Spiced Lentil and Tomato Curry take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Indian-Spiced Lentil and Tomato Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Slow Cooker Indian-Spiced Lentil and Tomato Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Indian-Spiced Lentil and Tomato Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Indian-Spiced Lentil and Tomato Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
