Delicious & Easy Slow Cooker Lentil Curry: Vegan Butternut Squash and Spinach Dal Recipe
Indulge in the rich, comforting flavors of this Slow Cooker Lentil Curry, a remarkably easy and incredibly delicious vegan recipe that’s perfect for busy weeknights or meal prepping. Featuring hearty red lentils, sweet butternut squash, nutrient-packed spinach, and creamy coconut milk, this curry simmers to perfection in your slow cooker, creating a flavorful and healthy meal. Serve it over a bed of fluffy rice for a complete and satisfying experience that will quickly become a family favorite.
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Why Choose the Slow Cooker for Your Lentil Curry?
The slow cooker is an absolute game-changer for curries, especially for this lentil and butternut squash version. Its gentle, prolonged cooking method allows the flavors of the spices, vegetables, and lentils to meld together beautifully, creating a depth that’s hard to achieve on the stovetop in a similar timeframe. This “set it and forget it” approach is perfect for busy individuals, ensuring a warm, wholesome meal is ready by dinner without constant supervision. Plus, the slow cooker helps to tenderize the butternut squash and lentils perfectly, resulting in a wonderfully creamy and consistent texture throughout the dish.
Ingredients and Substitutions for Your Perfect Vegan Lentil Curry
Creating a delicious slow cooker lentil curry is simple when you have the right ingredients. Below is a comprehensive list, along with smart substitutions to cater to your pantry or dietary needs, ensuring a successful and flavorful meal every time.
- Olive oil: Essential for sautéing the aromatics and building a flavorful base. If olive oil isn’t on hand, another neutral cooking oil such as avocado oil, canola oil, or even vegetable oil will work just fine.
- Yellow onions: These provide a sweet, foundational flavor when slowly cooked. White onions offer a sharper taste, while shallots would give a milder, more delicate onion flavor. Finely dicing them helps them melt into the curry.
- Garlic: Freshly minced garlic cloves are always superior for their pungent aroma and robust flavor, which truly blooms during slow cooking. However, for convenience, pre-minced jarred garlic is an acceptable substitute, just be mindful that its flavor might be slightly less intense.
- Butternut squash: This star vegetable adds a wonderful natural sweetness and creamy texture to the curry. If butternut squash isn’t available, other winter squashes like Hubbard or acorn squash can be used. For a different but equally delicious twist, consider sweet potatoes, carrots, or even pumpkin for a similar comforting feel.
- Dry red lentils: Red lentils are ideal for this curry because they break down easily, creating a thick, creamy consistency without needing to be soaked beforehand. Dry green lentils can also be used, but they hold their shape more and may require a slightly longer cooking time to reach desired tenderness. Avoid using canned lentils as they are already cooked and will become mushy.
- Coconut milk: Full-fat canned coconut milk is key to achieving the rich, velvety texture and authentic tropical flavor of this vegan curry. Light coconut milk can be used for a lighter version, but it will result in a less creamy consistency. For those not adhering to a vegan or dairy-free diet, heavy cream or half-and-half could be a substitute, but this would significantly alter the flavor profile and dairy content.
- Diced tomatoes: Canned diced tomatoes add a crucial tangy and slightly sweet element, contributing to the curry’s overall brightness. A can of crushed tomatoes would also be excellent, providing a smoother tomato base.
- Turmeric: This vibrant yellow spice is a hallmark of many curries, offering earthy notes and a beautiful color, along with anti-inflammatory properties. Saffron is the best (though expensive) substitute if you’re looking to retain a similar color and unique flavor, but a pinch of ground mustard or ginger could offer a touch of the earthy warmth.
- Curry powder: A pre-made blend for convenience, curry powder is fundamental to the curry’s characteristic flavor. You can easily make your own by combining ground coriander, cumin, turmeric, cardamom, ginger, dry mustard, cinnamon, black pepper, and cayenne to your taste. This allows for customization of spice levels.
- Chili powder: Adds a gentle warmth and a bit of heat. If you don’t have chili powder, you can create a blend using paprika (for color and mild flavor), a dash of cayenne pepper (for heat), along with a pinch of oregano, garlic powder, onion powder, and cumin. Adjust to your preferred level of spiciness.
- Salt & pepper: Always season to taste. These basic seasonings enhance all other flavors in the dish. Start with the recommended amount and adjust at the end of cooking.
- Spinach: Fresh spinach is stirred in at the end, wilting quickly to add freshness, vibrant color, and an extra boost of nutrients. Kale or Swiss chard are excellent alternatives, though they may require a slightly longer cook time at the end to soften. You can also leave the greens out entirely if preferred.
- Fresh cilantro and sesame seeds: These garnishes add a burst of freshness, aromatic complexity, and a pleasant textural contrast, elevating the final presentation and flavor.
- Basmati rice: The perfect accompaniment, offering a fluffy and aromatic base. You can also serve this curry with other types of rice like brown rice for more fiber, or even quinoa for a protein-rich grain. Naan bread or pita are also fantastic for scooping up the delicious curry.
How to Make Lentil Curry in the Slow Cooker: A Simple Guide
Making this hearty and flavorful lentil curry in your slow cooker is incredibly straightforward, perfect for those days when you need a delicious meal with minimal effort. Follow these simple steps for a truly satisfying dish.
Step 1: Layer Your Ingredients into the Pot
Begin by adding all the core ingredients to your slow cooker. Start with a tablespoon of olive oil at the bottom, followed by the diced yellow onions and minced garlic. These aromatics will slowly release their flavors, building a rich foundation for your curry. Next, add the cubed butternut squash, dry red lentils, a full can of coconut milk (don’t forget to shake it well!), and the diced tomatoes. Finally, sprinkle in the turmeric, curry powder, chili powder, salt, and pepper. It’s often best to layer them as listed to ensure even distribution of ingredients and spices as they cook down.
Step 2: Slow Cook to Perfection
Once all ingredients are in the pot, secure the lid and set your slow cooker. For a faster cook, set it to “high” for 4 hours. If you have more time and prefer the deeper flavor development that comes with longer, slower cooking, set it to “low” for 8 hours. The magic of the slow cooker will do the rest, tenderizing the squash and lentils and allowing the spices to fully infuse the dish. You’ll know it’s ready when the lentils are soft and creamy, and the butternut squash is easily pierced with a fork.
Step 3: Prepare Your Rice
About 30-45 minutes before the curry is done cooking, it’s time to prepare your basmati rice. Whether you prefer a rice cooker or stovetop method, cook the rice according to its package directions. The goal is to have fluffy, perfectly cooked rice ready to serve alongside your rich curry. This timing ensures both components are warm and fresh when mealtime arrives.
Step 4: Finish and Serve
When the slow cooker lentil curry has completed its cooking cycle, carefully remove the lid. Stir in the fresh spinach, allowing it to wilt beautifully into the warm curry. This adds a vibrant color and a boost of fresh nutrients. Ladle generous portions of the curry over your freshly prepared basmati rice. For an extra touch of flavor and texture, garnish with a sprinkle of sesame seeds and a handful of fresh cilantro. Serve immediately and savor every delicious, comforting bite!
What to Serve with Your Comforting Lentil Curry
This Slow Cooker Lentil Curry is incredibly versatile and pairs wonderfully with a variety of sides to complete your meal. Here are some of my favorite accompaniments that perfectly complement its rich and spicy flavors:
- Homemade naan or pita bread: These soft, chewy breads are ideal for soaking up every last drop of the delicious curry sauce. The slightly leavened texture and often buttery finish of naan offer a delightful contrast to the creamy curry.
- Basmati rice, brown rice, coconut rice or cauliflower rice: A classic pairing, a simple bed of rice provides a neutral base for the curry. Basmati rice offers a fragrant aroma, brown rice adds a nutty flavor and extra fiber, while coconut rice enhances the tropical notes of the curry. For a low-carb alternative, cauliflower rice is a fantastic option that still provides a satisfying texture.
- Steamed broccoli: A light, crisp vegetable like steamed broccoli offers a refreshing counterpoint to the rich curry. Its slight bitterness and bright green color add both flavor and visual appeal.
- Vegetable pakora: For an authentic Indian experience, crispy vegetable pakoras are a perfect appetizer or side. Their fried, savory goodness complements the warmth of the curry beautifully.
- Raita: A cooling yogurt-based dip with cucumber and mint can balance the curry’s spices.
- Mango Chutney: Adds a sweet and tangy element that enhances the overall flavor profile.
Frequently Asked Questions About Slow Cooker Lentil Curry
To help you master this delicious slow cooker lentil curry, here are answers to some common questions, offering insights and tips for the best possible results.
Absolutely! While this recipe is optimized for the slow cooker for maximum convenience and flavor depth, it can certainly be adapted for the stovetop. To do so, begin by sautéing the onions and garlic in olive oil in a large pot or Dutch oven over medium heat until softened. Then, add the butternut squash, dry red lentils, coconut milk, diced tomatoes, and all the spices. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 30-45 minutes, or until the squash is tender and the lentils are soft and creamy. Stir occasionally to prevent sticking and ensure even cooking. Finally, stir in the spinach during the last 5 minutes of cooking until it wilts.
No, there is generally no need to soak dry red lentils before adding them to this curry recipe, especially when using a slow cooker. Red lentils are relatively small and cook quickly, breaking down to create a creamy texture that is desirable in a curry or dal. If you soak them first, they might absorb too much water and become overly soft or mushy during the long cooking process, potentially making your curry watery and thin, resembling a lentil soup rather than a thick, rich curry. This recipe is designed to cook the lentils alongside the other ingredients, allowing them to absorb the flavors beautifully.
For this specific recipe, dry red lentils are highly recommended. Their ability to break down easily creates a wonderfully thick and creamy consistency that is characteristic of a comforting dal. However, if red lentils aren’t available, dry green lentils (often labeled as brown lentils) are a good alternative. Keep in mind that green lentils hold their shape better and take slightly longer to cook than red lentils, so you might need to extend the slow cooker time by an hour or two, or check their tenderness periodically.
Canned full-fat coconut milk is a cornerstone of this vegan curry, providing its signature creaminess and subtle tropical flavor. If you’re committed to a vegan and dairy-free dish, there isn’t a direct substitute that will yield the exact same results. However, if you are not concerned about keeping the dish vegan or dairy-free, you could swap it for an equal amount of heavy cream or half-and-half. This will still give you a rich, creamy texture but will alter the overall flavor profile significantly, making it less distinctly “curry-like” and more akin to a creamy vegetable stew.
If you find that your lentils are still tough or too firm after the recommended cooking time, it typically means they haven’t cooked for long enough. The tenderness of lentils can vary based on their age (older lentils take longer), type, and even the hardness of your water. Don’t worry, this is an easy fix! Simply continue to cook the curry in the crockpot for another 30-60 minutes, or until the lentils have reached your desired soft and creamy consistency. Ensure there is enough liquid in the pot; if it seems too dry, add a little vegetable broth or water.
This recipe uses a moderate amount of chili powder, giving it a mild to medium warmth that is generally family-friendly. The level of spiciness can easily be adjusted to your preference. For a milder curry, reduce the amount of chili powder or omit it entirely. For those who enjoy more heat, feel free to add an extra pinch of chili powder, a dash of cayenne pepper, or a finely chopped fresh green chili alongside the onions and garlic.
Absolutely! This slow cooker lentil curry is very forgiving and adaptable. Feel free to enhance its nutritional value and flavor by adding other vegetables. Great additions include chopped carrots, bell peppers, zucchini, or even green beans. If you’re adding harder vegetables like carrots, incorporate them at the beginning with the butternut squash. Softer vegetables like bell peppers or zucchini can be added during the last hour of cooking to prevent them from becoming too mushy.
Storing and Reheating Your Vegan Lentil Curry
One of the many advantages of slow cooker recipes like this lentil curry is their suitability for meal preparation. You can effortlessly assemble the ingredients, let it cook throughout the day, and then enjoy a fresh, piping hot meal, or strategically portion it for later in the week. To store any delicious leftovers, simply divide them into individual portion sizes and place them in airtight glass meal prep containers. This curry will keep beautifully in the fridge for up to 5 days, making it an excellent option for healthy, ready-to-eat lunches or dinners. When you’re ready to enjoy, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. To ensure the curry retains its moist and creamy texture and doesn’t dry out, I highly recommend sprinkling a bit of water or vegetable broth over the top before reheating.
Can You Freeze This Lentil Curry?
Yes, freezing this slow cooker lentil dal is incredibly easy and makes it an even more convenient meal prep option! Once cooled completely, transfer the curry into freezer-safe containers, leaving a little headspace for expansion, or into heavy-duty Ziploc freezer bags (laying them flat for easier storage). It can be stored in the freezer for up to 3 months without losing its quality or flavor. When you’re ready to enjoy, you have a couple of options. You can let it defrost in the fridge overnight and then reheat it on the stovetop or in the microwave as normal. Alternatively, for a quick meal, you can reheat it straight from frozen in the microwave for approximately 6-7 minutes, stirring periodically to ensure even thawing and heating.
More Vegetarian Slow Cooker Recipes
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Slow Cooker Peanut Stew {Gluten-Free + Vegan}
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Crock Pot Vegetarian Lentil Chili
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The Best Crockpot Vegetable Soup
Meal Prep Tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- Here is the crock pot I use.
Slow Cooker Lentil Curry
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Ingredients
- 1 tbsp olive oil
- 2 small yellow onions diced
- 4 cloves garlic minced
- 1 small butternut squash cut into 1/2 inch cubes
- 1 1/2 cups dry red lentils
- 1 (400mL) can coconut milk
- 1 (796mL) can diced tomatoes
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups spinach chopped
- Cilantro and sesame seeds for garnish
Basmati rice
- 1 cup basmati rice
- 1 1/4 cup water
- 1 tsp butter
- 1 pinch salt
Instructions
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Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice.
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Cook on high for 4 hours, or on low for 8 hours. Meanwhile, cook basmati rice according to package directions in a rice cooker or on the stovetop.
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Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro. Enjoy!
Notes
Dry red lentils are best, but dry green lentils would work too.
Make sure not to soak the lentils beforehand, as they’ll make the curry too watery.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.
Freeze this curry for up to 3 months. Defrost then reheat as normal, or reheat right from frozen in the microwave for 6-7 minutes.