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Green lentil curry with green lentils, coconut milk, tomato paste and spices. Flavourful vegan recipe on a stovetop or in a slow cooker. | ifoodreal.com

This green lentil curry made with green lentils, coconut milk, tomato paste and spices is an old-old recipe of mine that was screaming for picture makeovers. I also re-tested it to make stovetop and slow cooker friendly.

So, you have 2 options depending whether you want to come back home to “an Indian restaurant” or rather quickly whip it up on a stovetop while sipping on a glass of wine and listening to Frank Sinatra. The latter is my favourite way to cook (sans wine most times of course) and kids always ask me why am I listening to Christmas music?! Silly-silly boys.

Green lentil curry with green lentils, coconut milk, tomato paste and spices. Flavourful vegan recipe on a stovetop or in a slow cooker. | ifoodreal.com

How to Make Green Lentil Curry

Green lentil curry with green lentils, coconut milk, tomato paste and spices. Flavourful vegan recipe on a stovetop or in a slow cooker. | ifoodreal.com

I absolutely love lentils.

MY LATEST RECIPES

Lentils are dirt cheap (even organic – that is what I buy) and make amazing lentil casserole, spinach lentil soup and even lentil chili. We don’t eat lentils all the time but every few weeks for sure.

Green lentil curry with green lentils, coconut milk, tomato paste and spices. Flavourful vegan recipe on a stovetop or in a slow cooker. | ifoodreal.com

I originally had this recipe named “5 Ingredient Green Lentil Curry” which is true and not. It really consists of 5 ingredients besides spices and water.

ingredients-easy-green-lentil-curry-crockpot-clean-eating   Green lentil curry with green lentils, coconut milk, tomato paste and spices. Flavourful vegan recipe on a stovetop or in a slow cooker. | ifoodreal.com

I did make a salad to go with the curry. With Romaine lettuce, tomatoes, cucumbers, salt, pepper and oil. I absolutely LOVE pairing curry with fresh veggie salad. It gives it another layer of flavours.

And as for spices, I’m always keeping it on a safe side for my North American kids to eat. So, double, triple them if you want. Really, whatever tastes good to your mouth.

If you are up to exploring other super easy curry recipes (particularly Thai inspired made by Ukrainian), try my Thai mango curry with lentils and Thai shrimp curry with squash.

Enjoy!

Green Lentil Curry

Green Lentil Curry

Ingredients

Directions

  1. Slow Cooker Method: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. This will allow the depth of flavour in spices to develop. Transfer to a slow cooker and add coconut milk, tomato paste, water and lentils. Stir to combine, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.
  2. Stovetop Method: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
  3. Serve hot garnished with cilantro/green onions.
  4. Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
http://ifoodreal.com/green-lentil-curry/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1.25 cup:
Calories: 235.5
Total Fat: 10.6 g
Cholesterol: 0.0 mg
Sodium: 351.2 mg
Total Carbs: 35.2 g
Dietary Fiber: 12.9 g
Protein: 11.6 g
WW Points+: 7

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85 Comments

    • Olena (iFOODreal)

      14 oz and 5.5 oz respectively. Just updated the recipe. Thanks for pointing that out.

      Reply
    • Olena (iFOODreal)

      You are welcome. You can have this simmering in the crockpot, while you are whipping up your next healthy sweet creation.:)

      Reply
  1. Dainius

    Only after buying all ingredients I realized that I need crock pot and I have never heard about it before (probably because I am from Denmark), but I am doing it old school on the stove and waiting for the result!

    Reply
    • Olena (iFOODreal)

      I am sure it will turn out fine!!! I post many crock pot recipes because many readers are working moms. Let me know how it turns out.

      Reply
  2. April

    I tried these tonight and LOVED them… Was looking for different healthy recipes for the new year and this DEFINETLY fit the bill! Thank you so much for posting this 🙂

    Reply
  3. Paula

    This was amazing! I did need to add extra water and this was done in about 2 hrs on Low heat. I added 15 oz diced tomatoes in juice which added to the flavor. Thinking about adding some garam masala.

    Reply
    • Olena

      I eat curry on its own but you can serve it with whole wheat pita or bread. It is one pot meal and quite filling. My husband likes it with bread. 🙂

      Reply
    • Olena

      Give the curry a good stir plus it will thicken with time. Unless lentils are not cooked no extra cooking time is needed.

      Reply
  4. Torrie

    It’s late now. I want to make this in the morning to leave it but I don’t have coriander. Is it a deal breaker? Is there an alternative?

    Reply
    • Olena

      It’s fine. Not a deal breaker. Adds nice flavour but it’s OK. You can taste curry once cooked and add cumin instead of coriander if desired.

      Reply
  5. Alexa

    I’m allergic to coconut 🙁 Are there any substitutions for the coconut milk?

    Reply
      • Alisha

        I love this recipe! I like my indian food spicy, so I doubled each spice. I was out of cumin so replaced with two teaspoons garam masala, and I threw in a few cardamom pods. Was not overly spicy with these changes, especially since we ate it with brown rice. Thanks for the recipe.

        Reply
        • Olena

          That works great! Amount of spices are a personal taste. I find ethnic people and certain North Americans like a NICE BIG punch of spices.:) Their small kids eat more spicy foods than my husband can handle LOL

          Reply
  6. Sabrina

    Did you soak the lentils overnight? Or did they go from dried to cooked in those 3 hours? Thanks!

    Reply
  7. Natashalh

    So tasty looking! My husband recently realized he likes lentils (yes!!!) and we have everything on hand to make this lentil curry. Pinning so I don’t loose track of your recipe!

    Reply
    • Olena

      You are welcome! I can’t say I love all Indian food but some for sure. I’m not a fan of their sweets. Just very different…I’m sure Russian sweets might look the same lol

      Reply
  8. Rebecca

    for the stovetop method, is 45 min the correct cooking time? Just tried this as instructed, but my lentils are not soft. Like eating tiny pebbles. Should they cook longer?

    Reply
    • Olena

      Hi Rebecca. I apologize for not replying sooner but my website was down all day due to hosting issues. We are working on it this week. Yes, you can cook longer. Not sure why this happened. Usually if I bring lentils to a boil and cook them covered on low 2 they take 45 mins. Definitely not more like beans.

      Reply
  9. Rachl

    This looks amazing, cant wait to try it! I am in the UK though and unsure what to use – here, we don’t have tomato paste in cans, we have tomato puree that comes in tubes, or passata in jars/cartons. Which do you think? Judging by the photo, I think puree is probably closer, but thought I’d ask! Thanks 🙂

    Reply
    • Olena

      Hi Rachel. Yes it is puree. I just googled the image and it says “double concentrated” on Tesco brand. I remember my mom studying in England many years ago and she shopped at Tesco. So I figured that is what you have. Passata is just strained tomatoes that wouldn’t work in this recipe.

      Reply
  10. Allyson

    This is absolutely delicious and the BEST thing I have in months!!! Thank you!!!!!! I cooked it too long in the crock pot and it started to burn. I boiled more water and added it. my 3 year olds loved it!!!!

    Reply
    • Olena

      Hi Allyson. Flattered to hear your munchkins approved. I started my kids on whole foods early too and now have barely any problem feeding them. It does pay off.

      Reply
  11. Kristi

    Hi – Has anyone tried substituting garam masala instead of using all the individual spices? Thanks!

    Reply
  12. darah

    I make this recipe all the time – I love it. Question, can I use red lentils? I’m out of green and yellow.

    Reply
    • Olena

      Hi Darah. Glad to hear.:) Yes, any lentils. As long as you measure the same amount. The texture will be a bit different because red lentils fall apart more.

      Reply
  13. Julia

    This is a wonderful recipe! I really appreciate that you added the Dutch oven instructions because I don’t have a slow cooker. I substituted coconut cream for half the coconut milk and it was extra creamy. Super bonus- my picky 2 year old ate two huge bowls of this!!

    Reply
  14. Kate

    This was really good! I discovered I was out of curry powder so had to use tikka paste, which had all the things in it. I also fried up some chunky mushrooms with a bit of cardamom and added that near the end. Awesome! Thanks for sharing. 🙂

    Reply
    • Olena

      Hi Kate. Oh my, that sounds awesome!!! Never heard of tikka paste. Sounds like smth I would like LOL.

      Reply
  15. Carolyn

    I’m currently making this recipe. I kept it just as the cook/author wrote the recipe, BUT I doubled the spices and added a couple dashes of cayenne as we are all fire-breathing adults around this house!! YUMMY! I love all the flavors! Pinned it to my “Veganomics” board to be referred to again and again! Thank you!

    Reply
    • Olena

      Haha. Definitely. Do the spices as you wish. I have kids and a spice- wimp husband. Glad you liked my green curry.

      Reply
  16. Kelly

    This was super delicious, thank you! We ate it with romaine lettuce wraps, halved grape tomatoes and plain Greek yogurt!

    Reply
  17. Barbara Scott

    All I have are brown lentils… I buy them at a middle eastern bakery/deli. You say any kind,green or yellow but you did not mention brown.

    Reply
    • Olena

      Hi Barbara. I have never seen or cooked brown lentils but from a quick search that I did I think you can use them. Any lentils work, the texture of final dish might be different. That is all.

      Reply
  18. Kyle

    Think a 10oz pack of chopped spinach would be a good addition? Trying to fit whatever veggies I have in!

    Reply
  19. Dee

    This recipe was easy to follow. I didn’t have any cumin or coriander but used chili flakes and powder with curry. Came out amazing. The best lentils I’ve made ever. I will be remaking this and freezing some for the future.

    Reply
  20. Nikoletta Klimak

    This is by far our family’s favorite lentil recipe – mostly because our kids, 10 and 6, can’t get enough of it!!! A dab of yoghurt and a sprinkle of fresh coriander has them asking for 2nd or even thirds!!!
    I add a dash of habanero sause to mine- but I food a little spicy,
    This is a MUST ADD to your recipe roledex!!
    Thank you!!!

    Reply
  21. Raeline

    Just made this in the slow cooker….yummy… and perfect for a damp windy wintry day here in St. John’s

    Reply
  22. Faith Holbrook

    So I love curry…. I’m obsessed actually. I wonder how this would turn out without tomato paste. I just found out I have reactions to tomato paste and canned sauces as well as canned diced tomatoes. Not sure how mad my reaction is to fresh tomato as I don’t typically eat fresh tomatoes. I’ll try to remember to come back and update how it turns out 😐

    Reply
  23. Rachel

    This is the best Indian food recipe I have ever seen so far. I like how you give your instruction in a very easy manner. I am an inspiring chef and I want to cook my very own curry soon.

    Reply
  24. Amanda

    Really tasty. Easy to follow instructions and simple ingredients. I wouldn’t have thought of putting coconut milk and tomato paste together but it works really well. Really lovely taste 😋

    Reply
  25. Stacey

    Thanks for the recipe.
    I’m cooking it now. I’m using evaporated milk with coconut extract.

    Reply
  26. Erin

    I made this for the lads last night, Olena, when I had nothing in the fridge. It was superb! Thanks for the recipe!

    Reply
  27. Shar

    I tried to make this today… it has been in the crockpot for 6 hours and it isn’t think… more like a soup! I am going to cook up some rice and pour it on that so we don’t waste it but any idea on where I may have gone wrong?

    Reply
    • Olena

      Let it cook a few more hours, you won’t need rice or waste the green lentil curry. Lentils will absorb the liquid, don’t worry!:) Crockpots differ, yours might cook food slower.
      Also, have you stirred it?

      Reply
      • Sharah

        I cooked it longer and it thickened – we didn’t end up eating it on rice but was still a bit more of a soup texture. I actually liked it better the next day after it was in the fridge for a bit – found it thicker. Also, I realized I soaked my lentils overnight – I’m guessing this isn’t needed!? Could it be part of the reason it was more liquidy? I did stir it a couple times – should I not have!?
        I also added Sriracha sauce when I ate the leftovers and loooooved it that much more! Definitely attempting this again soon

        Reply
        • Olena

          You don’t have to soak lentils. That’s reason one your curry was soupy. Secondly, every time you open a slow cooker you let the built up steam out and you have to add about an hour of cooking time. So mystery solved. You just leave slow cooker alone and let it do its job. 🙂

          Reply

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