Slow Cooker Indian-Spiced Lentil Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A comforting slow cooker curry with tender lentils simmered in aromatic Indian spices and tomatoes, perfect for a hands-off meal. This Indian-inspired curry recipe (vegetarian), ready in about 375 minutes, pairs dry red lentils, diced tomatoes with juice, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 dry red lentils
• 1 can (14.5 oz) diced tomatoes with juice
• 1 medium yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 3 cups vegetable broth
• 1/2 cup coconut milk
• 1 1/2 tsp salt
• 2 tbsp coconut oil or vegetable oil
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until soft. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger and cook for 1 minute until fragrant.
2. Step 2: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, and 1/2 tsp red chili powder to the skillet. Cook the spices with onions for 1 minute, stirring constantly.
3. Step 3: Transfer the spiced onion mixture to a slow cooker. Add 1 cup dry red lentils, 1 can (14.5 oz) diced tomatoes with juice, 3 cups vegetable broth, 1/2 cup coconut milk, and 1 1/2 tsp salt. Stir to combine.
4. Step 4: Cook on low for 6-7 hours or on high for 3-4 hours until lentils are tender and curry thickened. Garnish with 1/4 cup chopped fresh cilantro before serving over rice or with naan bread.