Name: Low-Fat Lentil Curry (slow Cooker Recipe)
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Ingredients: 250 g red lentils (rinsed); 1 onion (peeled and finely chopped); 2 sticks celery (finely chopped); 2 cloves garlic (finely chopped); 2 cm fresh root ginger (minced); ½ tsp chilli flakes; 1 tsp ground coriander; ¼ tsp sea salt; ½ tsp turmeric; ½ tsp cumin seeds (crushed); 400 g canned chopped tomatoes; 300 ml boiling vegetable stock (vegan or gluten free if required); 100 g spring greens (shredded); 1 lime; handful fresh coriander (cilantro) (leaves, chopped)

This slow-cooker low-fat lentil curry is a mild, warm, satisfying dish that makes enough to feed a family of four (or two very hungry people).

This week I'm cooking a lovely, earthy curry recipe sent in by Helen of Actually Mummy.

Helen promised the curry would be 'simple, healthy, filling and yummy' and indeed it is!

Here's what to do...

Ingredients

250 g (1⅓ cup) red lentils rinsed
1 onion peeled and finely chopped
2 sticks celery finely chopped
2 cloves garlic finely chopped
2 cm (1 inch) fresh root ginger minced
½ tsp chilli flakes
1 tsp ground coriander
¼ tsp sea salt
½ tsp turmeric
½ tsp cumin seeds crushed
400 g (14 oz) canned chopped tomatoes
300 ml (1¼ cups) boiling vegetable stock vegan or gluten free if required
100 g (2 cups) spring greens shredded
1 lime
handful fresh coriander (cilantro) leaves, chopped

Equipment

Instructions

Put the onion, celery and tomatoes in the slow cooker.

Overhead shot of onion, celery and tomatoes in a metal bowl slow cooker

Add the red lentils.

Overhead shot of onion, celery, tomatoes, and red lentils in a metal bowl slow cooker

Add the chilli flakes, ground coriander, salt, turmeric and cumin seeds.

Overhead shot of a hand holding chilli flakes, ground coriander, salt, turmeric and cumin seeds in a small clear bowl above a slow cooker metal bowl

Add the garlic and ginger.

Overhead shot of a hand holding garlic and ginger in a small clear bowl above a slow cooker metal bowl

Add the hot stock.

Overhead shot of a hand holding hot stock in a measuring cup

Overhead shot of lentil curry ingredients in a metal bowl

Stir.

Overhead shot of mixed low fat lentil curry ingredients in a metal bowl

Replace the lid and cook for 4 hours on low or 2 hours on high.

Overhead shot of slow cooker with its lid on surrounded by ingredients in clear bowls

Overhead shot of low fat lentil curry ingredients in slow cooker bowl

Put the shredded greens on top and let them steam, covered, for about 20 minutes.

Overhead shot of low fat lentil curry topped with shredded greens in slow cooker bowl

Mix into the curry.

Overhead shot of low fat lentil curry in a slow cooker metal bowl

Serve with lime wedges, and coriander leaves sprinkled over the top.

This recipe is great served with low-fat flat breads.

This is definitely something I'll be making again, although probably with the addition of one or two fresh chillis thrown in because we love a curry with kick.

Print Recipe

4.9 from 9 votes

Low-Fat Lentil Curry (slow Cooker Recipe)

This slow-cooker low-fat lentil curry is a mild, warm, satisfying dish that makes enough to feed a family of four (or two very hungry people).

Prep Time10 mins

Cook Time2 hrs 20 mins

Total Time2 hrs 30 mins

Course: Spicy mains

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 4 servings

Author: Emily Leary

Ingredients

250 g (1⅓ cup) red lentils rinsed
1 onion peeled and finely chopped
2 sticks celery finely chopped
2 cloves garlic finely chopped
2 cm (1 inch) fresh root ginger minced
½ tsp chilli flakes
1 tsp ground coriander
¼ tsp sea salt
½ tsp turmeric
½ tsp cumin seeds crushed
400 g (14 oz) canned chopped tomatoes
300 ml (1¼ cups) boiling vegetable stock vegan or gluten free if required
100 g (2 cups) spring greens shredded
1 lime
handful fresh coriander (cilantro) leaves, chopped

Equipment

Instructions

Put the lentils, onion, celery, garlic, ginger, chilli flakes, ground coriander, salt, turmeric, cumin seeds, tomatoes and stock in the slow cooker. Stir.
Replace the lid and cook for 4 hours on low or 2 hours on high.
Put the shredded greens on top and let them steam, covered, for about 20 minutes.
Mix into the curry, and serve with lime wedges, low fat naan bread and coriander leaves sprinkled over the top.

Video

Notes

This is quite a mild curry. If you'd like to add more heat, thinly slice one or two fresh chillis to garnish as desired.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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graphic text LOW FAT SLOW COOKER LENTIL CURRY STEP-BY-STEP GUIDE QUICK RECIPE above three collage photos of low fat lentil curry with website URL below

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graphic text STEP-BY-STEP RECIPE LOW FAT LENTIL CURRY EASY AND DELICIOUS above front angle shot of a fork picking up lentil curry with lime on the side

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