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Slow Cooker Lentil and Vegetable Curry (Rich, Hearty & Effortlessly Good)

A rich, warming, and deeply satisfying Slow Cooker Lentil and Vegetable Curry made with red split lentils, sweet potato, carrots, spinach, tinned tomatoes, and creamy full-fat coconut milk. Naturally vegan, gluten-free, and made entirely with budget-friendly UK supermarket ingredients. A perfect hands-off weeknight dinner and outstanding batch-cook meal.

  • Total Time: 8 hours 15 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 300g red split lentils, rinsed
  • 1 large sweet potato (approx. 400g), peeled and diced into 2cm cubes
  • 2 medium carrots, peeled and sliced into rounds
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2cm piece fresh ginger, finely grated
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 700ml good quality vegetable stock
  • 2 tsp medium curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • Salt and black pepper to season
  • 400ml full-fat coconut milk (added in the final 30 minutes)
  • 100g fresh baby spinach
  • Juice of ½ lime
  • Fresh coriander and extra lime wedges to serve

Instructions

  1. Add the rinsed red lentils, diced sweet potato, sliced carrots, diced onion, minced garlic, grated ginger, tinned tomatoes, tomato purée, and vegetable stock to the slow cooker. Add the curry powder, cumin, coriander, turmeric, garam masala, salt, and pepper. Stir thoroughly to combine.
  2. Place the lid on the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the lentils are completely tender, broken down, and the curry has thickened.
  3. In the final 20–30 minutes, stir in the full-fat coconut milk and fresh spinach. Replace the lid and continue cooking until the spinach has wilted and the coconut milk has blended through the curry.
  4. Taste and adjust seasoning with salt, pepper, and extra curry powder as needed. Squeeze over the juice of half a lime to brighten the flavours.
  5. Serve over fluffy basmati rice scattered with fresh coriander and extra lime wedges on the side. Serve with warm naan bread or roti.

Notes

  • No need to pre-soak the red lentils — they go in dry and break down naturally during cooking.
  • Add the coconut milk in the final 20–30 minutes only — this preserves its creaminess and prevents separation.
  • A squeeze of fresh lime just before serving lifts and brightens the whole dish — do not skip it.
  • Tastes even better the next day as the flavours deepen overnight.
  • Store in the fridge for up to 4 days or freeze for up to 3 months.
  • Add a drained tin of chickpeas for extra protein and texture.
  • Adjust heat by adding fresh chilli or chilli flakes to suit your preference.
  • Author: Sarah Thompson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: British-Indian Inspired

Nutrition

  • Serving Size: 1 serving (without rice)
  • Calories: 355
  • Sugar: 12 g
  • Sodium: 480 mg
  • Fat: 14 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 10 g
  • Protein: 14 g
  • Cholesterol: 0 mg

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