Slow Cooker Coconut Mango Lentil Curry
Experience a taste of the tropics with this Slow Cooker Coconut Mango Lentil Curry. This delightful dish combines creamy coconut milk, sweet ripe mango, and tender red lentils for a comforting meal that’s perfect for busy weeknights or cozy gatherings. The vibrant flavors meld beautifully as it cooks low and slow, creating a warm, satisfying experience that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup red lentils
- 1 can (13.5 oz) full-fat coconut milk
- 1 large ripe mango, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 3 cups low-sodium vegetable broth
Instructions
- Prepare your ingredients: dice the onion, mince the garlic and ginger, and chop the mango.
- In a skillet over medium heat, sauté the onion until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant (about 1 minute).
- Transfer the sautéed aromatics to the slow cooker. Add red lentils, coconut milk, vegetable broth, curry powder, and chopped mango. Stir well.
- Cover and cook on low for about 6 hours or until lentils are tender.
- Adjust consistency if needed by adding more lentils or cooking uncovered for an extra half hour.
- Serve warm over rice or enjoy on its own; garnish with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added nutrition, consider incorporating spinach or bell peppers into the curry. Customize spice levels by adjusting the amount of curry powder or adding red pepper flakes. Leftover curry can be stored in an airtight container in the fridge for up to five days.