Oh hello! Here is where I write all about this delicious recipe and do my best to convince you to make it.
The thing is, I’m feeling a bit fresh out of words. In part, it’s because I’m tired and I can’t believe it’s snowing outside again and the truth is I have other (non-life-threatening, but distracting) things on my mind. Plus, I’m fresh off a lovely reader comment who insisted I was far too wordy for my own good and needed to take a good look at what kind of blogger I want to be, because apparently I’m all over the map. Ooookay thanks, reader!
As much as I try to brush off negative comments (after carefully considering them, because whether I like it or not, there’s usually there’s something to learn), sometimes they’re a bit … demotivating? Which makes me feel like I just don’t have much to say. And even if I did, does anyone even want to hear it?
Well, I’m here, and you’re still reading (and thank you so much for that), so I’m going to assume you might want to know a little about this Slow Cooker Red Lentil & Chickpea Curry.
This chickpea curry recipe is a riff on one of my favorites (and readers’ too), this pumpkin chickpea curry. I don’t know about you, but I’m still firmly OVER pumpkin this time of year, after the bright flash of pumpkin madness all autumn long. Don’t get me wrong – I love pumpkin! Just not in March.
So I wanted to create a version of that recipe that omitted the pumpkin, and, based on reader suggestions (most of the comments I get are awesome, really!), I added in some buttery Yukon Gold potatoes and peas, too.
I love the heartiness the potatoes lend to the whole situation, plus the pop of green from the peas. Plus, adding a green veggie makes me feel like I’m getting a full meal in a bowl. So convenient!
I love the chickpea + red lentil situation because this chickpea curry is HEARTY, my friends. Plant protein pow right here!
This one’s really easy to put together. Just dump all of the ingredients except the coconut milk and peas into your slow cooker in the morning and go on about your day. About 30 minutes before dinner, get your rice going, then stir the peas and coconut milk into the curry so it’ll warm through. Scoop rice and the chickpea curry into your bowl and sprinkle with a bit of cilantro. Dinner’s made!
Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
- 1 cup dry split red lentils (rinsed well)
- 1 15-ounce can chickpeas, drained and rinsed
- 1 medium yellow onion (diced - about 2 cups)
- 2 medium cloves garlic (minced)
- 2 1/2 cups diced Yukon Gold potatoes (about 1 pound)
- 2 cups low-sodium vegetable broth
- 1 tablespoon curry powder
- 1/8 teaspoon cayenne pepper (optional; adds some extra heat)
- 1 teaspoon kosher salt + more to taste
- 1 14-ounce can lite coconut milk
- 1 cup frozen peas
- To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
- About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
- Taste and add additional salt if desired.
- To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!
Can this be made in the instant pot?
Please keep writing, Kare! I’m a fan, and use so many of your recipes! This one sounds like a keeper – it’s warm and hearty while we get through these last few weeks of winter. I’m a mushroom fan, so I think I will add a few with the peas and coconut milk. Thanks for another great meal!
Hi Beth! Gosh, I’m so sorry it took me so long to reply to your comment. I ended up finding a huge hidden backlog of comments to approve so I’m slowly making my way through them! Thank you so much for your sweet comment. Love the idea of adding mushrooms to this one – I’m going to try that myself!
Well, this looks just lovely. I can’t wait to try it! Your recipes are a god send. As a busy working mum (vegetarian) with a meat eating husband I’m so glad I found your blog. Hubby even likes your recipes without meat! Thank you! keep doing what you do!
Thank you so much, Carolyn!
I am sorry to hear about the negative comment. It can be hard to shake those off sometimes. You should know though that you inspired me with this reciepe to step out of my culinary comfort one and it was delicious! So simple too. I am not sure why I took so long to attempt curry but this dish was flavorful and a fan favorite in the house. Thank you thank you!
Thank you Sarah! I am so grateful for your nice comment and am so happy that you liked this recipe! Yay! 🙂 Thanks!
This looks amazing. Would I be able to add cauliflower to this?
Sure! That would be delicious.
I enjoy your recipes and I don’t feel like you’re too wordy. Your Blog is fun to read and I always find something new to make and and to share with friends and family.
Aww thank you so much Laura! I appreciate that so much!!
Made this today, as my veggie son was coming for dinner. It was delicious! Veggies & meat eaters alike thoroughly enjoyed it!
This looks incredible and I can’t wait to try making it! You have fabulous recipes! Do you have any advice on how to do this in an instant pot?
Have you adapted this for the instant pot?
Not yet, but I’ll add it to my list!
Sorry if this is a stupid question, but how do I cook it “regularly” in a pot on my gas stove?
Not a stupid question at all! I’d saute the onion first then add the garlic and spices. Then add the remaining ingredients, cover, simmer, maybe 20 minutes or so? You might want to have more broth (or water) available as stovetop cooking evaporates liquid more than slow cooking.
I’ll test this on the stove sometime soon and come back and add more exact instructions. 🙂
Thank you so much for replying!
I can’t wait to try it, I’m sure it’ll be amazing. 🙂
I love this recipe! I’ve made it last week and my wife and I just devoured it, so I’m making it again today!
I just had one question. Why is the coconut milk added later with the peas? The peas make sense as I imagine they’d just turn to mush, but I am wondering about the coconut milk! Just curious is all 🙂
Sometimes coconut milk can separate or get grainy if it’s cooked for too long so to be safe I add it at the end.
Thank you so much for the awesome rating! I’m so glad you like this one. 🙂
This post made me sad. Keep being you and injecting your personality and thoughts into your posts — I love them!
I made this last night, and it was delicious. Thank you! Here’s mine:
This dish was just delightful. I’ve had my slow cooker stowed away for the last 2 years and haven’t used it once… this was a perfect excuse to use it and it didn’t disappoint.
Thank you so much for your recipes. Today I’m going to try my shot at a few more of them 😁
I’m so glad you liked this one! The slow cooker is the best, isn’t it? I go through phases with it too. 🙂
I thought I had all the ingredients to make this delicious curry in my slow cooker. However, my tin of chickpeas turned out to be a tin of cannellini beans! I also threw in some chopped spinach which I needed using up. I haven’t seen Yukon Golds here in Scotland, but used what I had. My goodness- was it wonderful. Thank you for posting this although I realise I’m a wee bit late in commenting. Jan Ross
Oh I love cannellini beans! Sounds like a happy accident. Thank you for sharing! 🙂
Can I freeze this dish as I like to bulk cook
I’m honestly not sure how well the potatoes will turn out after freezing but the rest of the ingredients should be a slam dunk! Maybe try with cauliflower or sweet potato when freezing? Or just give it a whirl with the potatoes and see how you like the result. Meanwhile I’ll put this one on my list of freezer meals to try and will report back when I try it! Thanks for the question!
Can I use any kind of lentils for this recipe?
Another kind of lentils would probably work just fine! They might need to cook longer; split red lentils cook really fast. If you try it, please report back!
I did mostly split red some whole brown mixed in. Turned out great!
Hi! Does the calorie count include the rice? Thanks 🙂
Good question! It does not include the rice; I will put that on my list to update. Thanks for asking!
My whole family love this recipe- I add in the mashed pumpkin from your other recipe too. Love it!
Oh, great little mash-up! I’m so glad it was a hit for your family. Thank you so much for coming back and leaving a review!
This looks delicious!!! I only have normal milk, or almond or rice. Which one would be the best to substitute for the coconut milk?
Hi Janis, in my opinion, the coconut milk really seals the deal and is hard to duplicate. If you can have dairy, maybe a splash of heavy whipping cream?
OMG! Such a hit! I added butternut squash and sweet potatoe as well – hubby opted for without coconut cream, me and our daughter – with it – it was so delicious!
A total winner! Very easy to make, seriously economical, and delicious. I’ve made this several times now with orange lentils and with brown lentils -both work fine. I have also mixed it up by adding chopped carrots with the potatoes or tossed in a handful of frozen shredded spinach with the peas at the end. I’ve also been serving it with naan (lightly toasted in the toaster) that is in the bakery department of my mainstream grocery store. A terrific alternative if you’re tired of just stew and chili in your crockpot. This stuff is so good that my husband (a meat eater) requests it every week or so!
The best curry! My family (all carnivores except me) adores it. We make it all the time.
I’m so glad it’s a winner for you all! I know how tough it can be to find dishes that everyone likes.
So simple and delicious! Will be adding as a staple
This was delicious. I took some out at the end and added sausages for my husband, but my 8yo granddaughter and myself had it just the way it is. She loved it and went back for seconds.
Thank you for such a simple yet tasty and filling meal.