Slow-Cooker Red Lentil Coconut Curry

Red lentils, sweet potato, tomatoes, and coconut milk cook into a naturally dairy-free curry with warming pantry spices and a late addition of bright spinach.

240 min

6 servings

Red lentil coconut curry with sweet potato and bright spinach is served over white rice in a ceramic bowl.

Ingredients

1 medium yellow onion, finely chopped

1 tbsp finely grated fresh ginger

1 1/2 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1/4 tsp cayenne pepper

1 large sweet potato, peeled and cut into 3/4-inch cubes

1 1/2 cups dried red lentils, rinsed

1 (28-oz) can crushed tomatoes

1 (13.5-oz) can full-fat coconut milk

3 cups low-sodium vegetable broth, plus hot water as needed

5 oz baby spinach

1 tsp kosher salt, plus more to taste

Equipment

5- to 6-quart slow cooker · Chef's knife · Cutting board · Microplane or fine grater · Wooden spoon

Choose your texture

Red lentils naturally thicken the curry as they soften; adjust only after the spinach has wilted.

A rice-friendly supper

Serve the curry over steamed rice to catch the coconut-tomato sauce and make six satisfying main-course portions.

Prep the base

01. Chop the onion, grate the ginger, and cut the sweet potato into even cubes so it becomes tender without disappearing.

02. Stir the vegetables, spices, red lentils, tomatoes, coconut milk, broth, and salt together until the lentils sit below the liquid.

Cook until creamy

03. Cook covered on high for 210 minutes, until the lentils are soft and the sweet potato gives easily to a spoon.

04. Stir from the bottom to smooth the lentils, then check the curry's thickness before adding the greens.

Finish and serve

05. Add spinach only after cooking, then cover with the heat off for 3 minutes so it wilts but stays vivid.

06. Use hot water for a looser bowl, or leave the cooker uncovered for 5 minutes for a thicker one.

07. Taste for salt and spoon the hot curry over cooked rice.