Slow Cooker Coconut Red Curry Lentil Stew

Why You’ll Love This Recipe

• Cozy, creamy, and deeply flavorful with minimal effort.
• Budget-friendly and plant-forward, yet hearty and satisfying.
• Make-ahead and freezer-friendly for easy weeknights.
• Customizable heat level and veggie swaps to suit your kitchen.

Grocery List

• Produce: Butternut squash, red bell pepper, carrots, yellow onion, garlic, fresh ginger, lime, baby spinach, cilantro
• Dairy: None
• Pantry: Red lentils, unsweetened full-fat coconut milk (2 cans), low-sodium vegetable broth, Thai red curry paste, light brown sugar, ground coriander, ground turmeric, kosher salt, black pepper, neutral oil, naan

Full Ingredients

For the Stew

• 1 1/2 cups red lentils, picked over and rinsed
• 4 cups butternut squash, peeled and cut into 3/4-inch cubes (about 1 medium squash or 1 1/2 lb pre-cut)
• 1 large red bell pepper, cored and sliced into 1/2-inch strips
• 2 medium carrots, peeled and sliced 1/4-inch thick
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 2 to 3 tbsp Thai red curry paste (start with 2 for mild, 3 for medium heat)
• 2 cans (13.5 oz each) unsweetened full-fat coconut milk
• 3 cups low-sodium vegetable broth
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 to 1 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp light brown sugar (optional, to balance acidity and heat)
• 1 tbsp neutral oil (avocado, grapeseed, or canola; optional for sautéing aromatics)

To Finish and Garnish

• 3 cups loosely packed baby spinach (about 3 oz)
• 1 lime: 1 tsp finely grated zest + 2 tbsp juice
• 1/4 cup chopped fresh cilantro

For Serving

• Warm naan (store-bought or homemade)
• Extra lime wedges (optional)

Step-by-Step Instructions

Step 1: Prep and rinse

Rinse the red lentils under cool water, swishing with your fingers, until the water runs mostly clear. Drain well. Peel and cube the butternut squash into uniform 3/4-inch pieces, slice the bell pepper and carrots, and dice the onion. Mince the garlic and grate the ginger.

Step 2: Bloom the aromatics (optional but recommended)

Heat a skillet over medium and add 1 tbsp neutral oil. Sauté the onion with a pinch of salt for 2 to 3 minutes until translucent. Stir in the ginger, garlic, and red curry paste; cook 1 to 2 minutes until fragrant and the paste is slightly darkened. This step blooms the curry paste and builds deeper flavor.

Step 3: Load the slow cooker

To a 5- to 6-quart slow cooker, add the rinsed lentils, cubed squash, bell pepper, carrots, coriander, turmeric, black pepper, and brown sugar (if using). Scrape in the sautéed onion–ginger–garlic–curry paste mixture. Pour in the coconut milk and vegetable broth, then add 1 to 1 1/2 tsp kosher salt. Stir well to combine and make sure nothing sticks to the sides.

Step 4: Set and cook

Cover and cook on Low for 6 hours or on High for 3 hours 30 minutes, until the lentils have broken down into a creamy base and the squash is tender when pierced. Avoid lifting the lid during cooking, which releases heat and can extend the cook time.

Step 5: Finish with greens and lime

Stir in the baby spinach until wilted, about 2 minutes. Add the lime zest and juice. Taste and adjust: add a pinch more salt for savoriness, extra curry paste for heat, or a squeeze more lime for brightness. If the stew seems too thick, add a splash of hot broth or water; if too loose, cook uncovered on High for 10 to 15 minutes to reduce.

Step 6: Warm naan and serve

Warm naan in a 350°F oven for 4 to 6 minutes (or in a dry skillet over medium heat, 1 to 2 minutes per side). Ladle the stew into warm bowls. Garnish with chopped cilantro and serve with naan and extra lime wedges.

Pro Tips

• Rinse lentils thoroughly to prevent foaming and achieve a silkier texture—no soaking needed.
• Cut squash into consistent 3/4-inch cubes so everything cooks evenly.
• Bloom the curry paste with aromatics in oil for a richer, restaurant-level flavor.
• Balance is key: a teaspoon of brown sugar and a squeeze of lime make the curry taste round and bright.
• Adjust thickness at the end—reduce with the lid off on High, or thin with a splash of hot broth.

Variations

• Chickpea boost: Add a 15-oz can of drained chickpeas in the final 30 minutes for extra protein and texture.
• Sweet potato swap: Replace butternut with 4 cups cubed sweet potato; cook times remain the same.
• Lighter or richer: Use 1 can full-fat + 1 can light coconut milk for a lighter stew, or add 1/2 cup coconut cream for ultra-silky richness.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. The stew thickens as it sits; loosen with hot water or broth when reheating on the stovetop over medium heat, stirring occasionally (6 to 8 minutes) or in the microwave (2 to 3 minutes, stirring once). To make ahead, chop all produce and refrigerate up to 2 days; you can also assemble all ingredients (except lime and spinach) in a freezer bag and freeze flat for a dump-and-cook meal—thaw overnight in the fridge before cooking.

Nutrition (per serving)

Approximate for stew only (naan not included): 490 calories; 25g fat (17g saturated); 49g carbohydrates; 17g protein; 12g fiber; 740mg sodium. Values will vary based on brands and exact measurements.