I recently started trying some vegan dishes, mostly because my mom has been eating a vegan diet to see if it will help ease some of her inflammation-related health issues (hi, Mom! *waving*). I am actually trying the recipes not because they are vegan, but more because they just sound delicious!
However, I do believe that a plant-based diet has its benefits, and although I am not planning to go completely vegetarian or vegan at the moment, I am definitely trying to incorporate more plant-based meals into our dinner plans. So far, this one has been one of our favorites!
Now, before I talk about this dish, in the spirit of full disclosure I will confess that Thing 2 did not like this at all. It has tomatoes, it has a little spicy kick (which the rest of us love), and overall it is just not something that he would immediately take to. I knew that even before he tried it.
However, I will keep serving this dish periodically, because it really is so flavorful and I think he will eventually come around! In our house, if you don’t like the dinner, you are not generally required to clean your plate, but you are required to eat at least some of what is served.
As I always say (and the boys are probably sick of hearing), eating something you don’t like will not kill you! Sometimes we need to eat things even if they are not our favorites, just because they are good for us and we need the nutrition for our bodies to function properly. (Although Thing 2 is not completely convinced of that, I am sure!) And you never know, you may end up surprising yourself and not disliking something as much as you think you will!
This recipe was adapted from Our Best Bites, whose recipe was adapted from a Weight Watchers recipe. This meal is great if you want a big bowl of flavor without the guilt! Each generously sized serving is around 100 calories.
It is also really filling and super-nutritious! Did you know that lentils are actually little nutritional powerhouses? Besides being a great source of fiber, they also provide B vitamins, protein, iron, and more! So this recipe is a good opportunity to start to work more lentils into your family meal plan, which is good for everyone!
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Slow Cooker Red Lentil Curry
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Slow Cooker Red Lentil Curry
Print RecipeIngredients
- 2 cups red lentils
- 10 ounces fresh spinach (can substitute frozen, if needed)
- 2 cups frozen cauliflower
- 15 ounces diced tomatoes (1 can)
- 1 onion (chopped)
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- 2 tablespoons curry paste (I used mild)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
Instructions
- Combine all the ingredients except for the lime juice and cilantro in the slow cooker.
- Cook on low for 6-8 hours.
- Stir in lime juice and cilantro and serve.
Notes
Nutrition
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Pascal Michon
Hi
I used thai curry and it was very delicious. Thank you
Jean
Awesome recipe, I will recommand it to all my family 🙂
Kristin King
I am so glad you liked it! Thanks for stopping by to let me know, you made my day! 🙂
Simone
Great thanks!
Simone
Hello! What type of curry paste did you use? Looks great.
Kristin King
Hi Simone! I use Patak’s curry paste. It is red and comes in hot or medium. Enjoy! Thanks for stopping by! 🙂
David
I am half- way through preparing the dish. Do you really not add any water?
Kristin King
You have liquid from the diced tomatoes and the vegetable broth, so if you added those, you are good! I never added any additional water. Hope you enjoy it! 🙂
Sean Emploi serveur
I want to eat your web site LOL
Michelle
Hi there – is that Indian curry OR Thai curry that you are using?! Thanks!
Kristin King
Good question, Michelle! I had to go check the fridge to see what it was that I use! It is Indian curry. Let me know if you have any other questions! I appreciate you stopping by! 🙂
Emily Goodchild
Hey, i’m just wondering how this would freeze and how long you think it lasts in the fridge once you cook it?
Kristin King
Hi Emily! The leftovers were a little pasty when reheated, but still really delicious! I would imagine you can store it for 4-5 days in the fridge. I definitely think you could freeze it as well, although I haven’t tried it myself. Thanks for stopping by! 🙂
Emily Goodchild
Thanks.
Phoebe
This looks fantastic! I want to make it soon. How did you make the rice that you served with the curry?
Kristin King
Thanks, Phoebe! I used jasmine rice and cooked according to the package directions, and then right before serving I mixed in a couple of tablespoons of chopped fresh cilantro, because I love cilantro! 🙂 I hope you enjoy it, thanks for stopping by!
maya
And so many people don’t realize that it’s inflammation that causes a lot of pain and yet we all know that a swollen bruise hurts. We are told to put ice on a twisted ankle to minimize the swelling. Etc. Well, meat and dairy (in particular) cause inflammation. Also, inflammation is one of the catalysts that “trigger” the transformation of a normal cell into a cancer cell. These are some of the many good reasons to move slowly towards a plant-based diet!
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Daphne
Good Morning Kristin, I love all the ingredients which you have used in your slow cooker red lentil curry and I have each and every ingredient in my store cupboard. On Tuesday I am going to my sewing group, so I am going to make this curry before I go, so that our evening meal will be ready to eat when I return home.
I use a lot of dried beans and lentils in my cooking as they are so very healthy. Please thank your mother for the tip about meat causing inflammation….. I knew about dairy, but I did not realise meat could cause inflammation.
Have a lovely weekend.
Best Wishes
Daphne
Kristin King
I will pass that along to her! She is getting to be quite knowledgeable about the effects of different foods on our bodies. Thanks for stopping by, Daphne!
Melanie
Hello! What type of curry paste is required – green, red or yellow?
Kristin King
Hi Melanie, I used red curry paste. Glad you stopped by and hope you enjoy it! 🙂
Diane Balch
Pinning this I just bought some red lentils… exactly the kind of recipe I was looking for. Thanks.
Mom
And so many people don’t realize that it’s inflammation that causes a lot of pain and yet we all know that a swollen bruise hurts. We are told to put ice on a twisted ankle to minimize the swelling. Etc. Well, meat and dairy (in particular) cause inflammation. Also, inflammation is one of the catalysts that “trigger” the transformation of a normal cell into a cancer cell. These are some of the many good reasons to move slowly towards a plant-based diet!
Mom
Hi Kristin! *waving*. I’m so glad you’re trying to incorporate more plants into your regular diet. It’s been a marvelous change for me in terms of aches & pains (old age is not for sissies!). Through my new vegan friends, I’ve met so many people who have been relieved from the pain of arthritis, fibromyalgia, and a large variety of other issues by moving to a plant-based diet. By the way, this recipe is great! The nice thing about recipes like this is that a “heat-lover” can add more spices and a “mild-lover” can decrease the spices……so everyone can be a winner. Love you! Mom
Kristin King
Definitely! You can dial it up or down. I think it is so cool how cutting out meat and dairy has helped your pain!
Sarah
This question is for your mom 🙂 So my mom has some serious health issues and feels miserable all the time. I’ve tried to talk her in to a plant based diet and I think I may be getting close 😉 Can you tell me what your plant based diet consists of? Did you eliminate soy? and or gluten? I’m very curious to have the answer of some one who has had results from this style of living. Thanks So Much!
mom
Hi Sarah, Not knowing what your mom’s health issues are might make a PB diet a bit different for her, but generally I follow a plain WFPB (whole foods plant-based) routine. I have eliminated only those things that have ever had a mother!, i.e. meat, fish, eggs, ALL dairy). That may seem drastic, but it leaves SO many other goodies to eat. I eat lots of veggies, loads of potatoes & sweet potatoes, legumes (beans….so many different kinds I can’t even count them), lentils, quinoa, seeds, nuts). I’m not fond of leafy salads but I have one everyday. Salad dressings though are difficult because of all of th additives. So, when I’m at home, I make them from silken tofu or I use balamic vinegar, lemon, Braggs’ Braggberry, and some others.
Most (not all) people are allergic to gluten and a WFPB routine resolves most gastrointestinal problems. I have Crohn’s disease. No more! Diabetes (adult onset) is most often resolved by WFPB diet. Most doctors don’t know very much about nutrition, so it’s best to find one or gently tell your doctor that you want to “test” WFPB. Most diabetics find that they need to be monitored because as then eat WFPB foods, their diabetes meds need to be decreased.
I highly recommend Dr. McDougall’s website. He has been a proponent of “natural eating” for over 40 years. He’s worked with the Mayo Clinic, Cornell University, and world renowned cardiologists……WFPB is best for heart problems, kidney problems, and on & on. His website is: https://www.drmcdougall.com/health/education/free-mcdougall-program/
I would recommend that you try to find a WFPB nutritionist in your area, but Dr. McDougall’s website says it all…..you can be overwhelmed by all the information on his site. Feel free to ask me more questions if you have any!
Sarah
Thank you so much for the information!
Christina
Awesome vegetarian meal! Thank you 🙂