Name: Spicy Lentil and Quinoa Curry Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: Indian-Inspired
Ingredients: 1 cup red lentils, rinsed; ¾ cup quinoa (white or tri-color), rinsed; 1 medium onion, diced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 large sweet potato, peeled and cubed; 2 carrots, sliced; 1 red bell pepper, chopped; 1 (14 oz) can full-fat coconut milk; 3 cups vegetable broth; 2-3 tbsp curry powder (adjust for spice level); 1 tsp garam masala; 1 tsp ground cumin; ½ tsp turmeric; ½-1 tsp red chili flakes (for spiciness); Salt and black pepper to taste; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Optional: spinach or kale (2 cups, stirred in at end)

This vibrant spicy lentil and quinoa curry simmers slowly in your crockpot with red lentils, fluffy quinoa, colorful veggies, creamy coconut milk, and bold Indian-inspired spices. It’s a nutritious, one-pot wonder that’s vegan, gluten-free, comforting, and full of flavor—ideal for busy weeknights or meal prep.

Why You’ll Love This recipe

You’ll adore this recipe because it’s incredibly simple—just dump everything in the crockpot and let it work its magic while you go about your day. The result is a creamy, deeply flavorful curry that’s naturally vegan and gluten-free, delivering a whopping dose of plant-based protein from lentils and quinoa.

The spices build a gentle heat that’s exciting without being overwhelming, and the coconut milk adds luxurious creaminess that makes every bite feel indulgent yet light. It’s budget-friendly using pantry staples, packed with veggies for extra nutrition, and versatile enough to customize.

Plus, the hands-off cooking means minimal cleanup, and it reheats beautifully for lunches all week—truly a feel-good meal that satisfies both body and soul.

Yield: 6 servings

Spicy Lentil and Quinoa Curry Recipe

Hearty, spicy vegan crockpot curry with lentils, quinoa, veggies, and creamy coconut—healthy, easy, and protein-packed comfort food.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 cup red lentils, rinsed
¾ cup quinoa (white or tri-color), rinsed
1 medium onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 large sweet potato, peeled and cubed
2 carrots, sliced
1 red bell pepper, chopped
1 (14 oz) can full-fat coconut milk
3 cups vegetable broth
2-3 tbsp curry powder (adjust for spice level)
1 tsp garam masala
1 tsp ground cumin
½ tsp turmeric
½-1 tsp red chili flakes (for spiciness)
Salt and black pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Optional: spinach or kale (2 cups, stirred in at end)

Instructions

Grab your crockpot (slow cooker) and give it a quick spray with oil or just rinse it—no fuss needed!
Rinse the red lentils and quinoa under cold water until the water runs clear—this prevents any bitterness and helps them cook evenly.
Toss the diced onion, minced garlic, grated ginger, cubed sweet potato, sliced carrots, and chopped bell pepper right into the crockpot. They’ll soak up all those amazing flavors as they slow-cook.
Add the rinsed lentils and quinoa on top, then pour in the vegetable broth and creamy coconut milk. Stir gently to combine everything into a colorful, inviting mix.
Sprinkle in the curry powder, garam masala, cumin, turmeric, red chili flakes, salt, and pepper. Give it a good stir so the spices coat everything—this is where the magic starts building!
Pop the lid on and set your crockpot to low for 6-8 hours (perfect for all-day cooking) or high for 3-4 hours if you're in a hurry. Walk away and let it simmer into something wonderful.
When the lentils are tender and the quinoa has fluffed up (it'll look creamy and thick), give it a taste. Adjust with more salt, spice, or a splash of broth if needed.
Stir in the fresh lime juice for that bright, zesty kick—it really wakes up the flavors! If using greens like spinach, add them now and let them wilt in the residual heat.
Ladle generous portions into bowls, garnish with plenty of chopped fresh cilantro for a pop of color and freshness.
Serve hot as is, or over rice, naan, or with yogurt on the side for extra cooling contrast. Enjoy every cozy, spicy spoonful!

Notes

This curry gets spicier as it sits, so start conservative with chili flakes if you're sensitive to heat. It's naturally gluten-free and vegan—double-check your broth and spices for hidden ingredients if needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 213Total Fat 9gSaturated Fat 7gUnsaturated Fat 2gSodium 505mgCarbohydrates 27gFiber 6gSugar 5gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Rinse the lentils and quinoa thoroughly to remove any dust or bitterness and ensure even cooking.
For extra spice, add more chili flakes or fresh chilies midway through cooking.
Stir in fresh greens like spinach at the end to keep them vibrant and avoid overcooking.
Taste and adjust seasoning after cooking—crockpots can mute flavors slightly, so a splash of lime or extra salt brightens it up.
Use full-fat coconut milk for richer texture, or lite for a lighter version.
If it thickens too much, add a splash of broth when reheating.

Ingredients Notes

Red lentils break down beautifully during slow cooking, creating a naturally thick, creamy base without needing extra effort. Quinoa adds a nutty texture and complete protein boost. Coconut milk brings that signature richness and balances the heat from spices like curry powder, garam masala, cumin, and red chili flakes.

Fresh ginger and garlic provide aromatic depth, while veggies such as sweet potatoes, carrots, and bell peppers add natural sweetness, color, and nutrients. Vegetable broth keeps it vegan and infuses everything with savory flavor—choose low-sodium so you can control the salt.

Turmeric adds earthy warmth and anti-inflammatory benefits, and a squeeze of lime at the end lifts all the flavors with bright acidity.

Variations and Substitutions

Make it milder by reducing chili flakes or using mild curry powder. For more heat, stir in chopped fresh jalapeños or cayenne. Swap red lentils for green or brown (they hold shape better but may need longer cooking). Use chickpeas instead of or alongside lentils for extra heartiness.

Replace sweet potatoes with butternut squash, regular potatoes, or pumpkin for seasonal twists. Add spinach, kale, or Swiss chard at the end for greens. For a non-coconut version, substitute with cashew cream or oat milk (though it won’t be as rich).

Boost veggies with zucchini, cauliflower florets, or peas. If you want a tomato-heavy base, add a can of diced tomatoes. For protein variety, mix in tofu cubes or serve over grilled chicken if not keeping it vegan.

Storage Options

Store leftovers in an airtight container in the fridge for up to 5 days. It thickens as it sits, so add a splash of water or broth when reheating on the stovetop or microwave. Freeze in portioned containers for up to 3 months—thaw overnight in the fridge and reheat gently, stirring well. The flavors deepen beautifully over time!