Monday, March 4, 2019

Meatless Monday Slow Cooker Vegan Coconut Lentil Curry

This recipe first appeared on 1/28/19

Did everyone enjoy last week's Polar Vortex? Well, gear up because it's back with a vengeance! Truth be told, we actually like a day of two of really cold weather. Have you ever noticed the quite, peacefulness when it is way too cold to go out? It can be kind of relaxing to cozy up with good food and friends. Of course, ask us on Thursday how we're feeling about the cold and guaranteed that we will be so over every aspect of winter! But for now, we're enjoying the weather and cooking up hearty, heartwarming meals like Vegan Coconut Lentil Curry. This is sooooo easy to do and completely satisfying!

Slow Cooker Vegan Coconut Lentil Curry

Prep time: 10 minutes - Cooking Time: 6-8 hours


  • 1 (28-ounce) can diced tomatoes w/chilies
  • 3 cups vegetable broth
  • 2 cups dried lentils
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon curry seasoning
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14-ounce) can Trader Joe's Organic coconut milk
  • Cooked rice - for serving


  1.  Place the tomatoes, broth lentils, onion, garlic, curry seasoning, salt, and pepper in   the slow cooker and stir to combine. 
  2.  Cover and cook on low until the lentils are tender and most of the liquid is absorbed -  -  6 to 8 hours. 
  3.  Before serving, stir in the coconut milk and let sit for 15 minutes.  
  4.  Serve over rice!

We made this on Saturday and thought that there would have leftovers to freeze. No such luck! It's an easy Meatless Monday Meal because you can toss everything in the slow cooker and go on with your day. By the way if you manage to have leftovers, this will freeze quite nicely for up to 2 months. Good eating to you!

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