Couple questions before I make this fabulous dish! What brand of curry do you use? I recently have been using Mae ploy and it’s just too spicy for my kids. Also, half my family are cauliflower haters and the other half lovers so…do you think I could leave all the other ingredient amounts the same and just roast the cauliflower on the side?
Hi Marci! I like Thai Kitchen brand, and I don’t think it’s too spicy (you can view it on Amazon here, but it’s available in almost every grocery store I’ve ever shopped: http://amzn.to/1NljlpX). You can definitely roast the cauliflower on the side (no need to change the recipe) OR you could swap other veggies your family likes more. Zucchini or diced potatoes would both be great!
Thanks for posting this recipe. I made it yesterday and I could not stop eating it. Thankfully, it’s a large amount that I can eat off this week. The spices are great and red curry paste with the other ingredients…SO good!
I’m so excited to hear that Shan! Thanks so much for taking time to let me know how this turned out, and I hope that you love the leftovers just as much :-)
Made this for lunch today, and it was delicious. My husband’s take on it was that “it’s weird, but not bad”. He spent most of his life eating straight, boring American food, so this was a bit of a stretch for his taste buds. I’m happy if he doesn’t complain! I served it over wheat berries, and with a dollop of plain Greek yogurt on top. I couldn’t taste the coconut milk at all, which was disappointing. Next time I would put about half the cayenne in, and maybe a little more coconut milk. It’s possible I didn’t stir the coconut milk in well enough to the portion I ate. Even though the list of ingredients seems long, this was very easy to put together, which was nice. Really glad I tried it.
Erin, Can you use curry powder instead of paste? If so what would the measurement be? I ask because I am trying to make this recipe salt/sodium free and I read that curry paste has salt in it.
Kelly, unfortunately curry powder and red curry paste have different taste profiles. I think curry powder would still be tasty though, just different! It’s hard for me to give you an amount, because I’ve never tried it this way. It’s not as strong as curry paste, so my guess is that you’d want 2 1/2 to 3 tablespoons. If you decide to experiment, I’d love to hear how it turns out!
Thanks, for this recipe, am looking forward to prepare it to my friends! But the tomatoes puree, it’s seem quite a lot, is it 800 g cause am not very sure wht 29 ounces supposed to be?
Hi Lotte! I can’t say for certain since I don’t cook using grams, but a calculator I found online also said 800. I’d suggest just adding part and if it seems to thick, you can always put more in later. I’m sorry I can’t give you an exact answer, but I hope that helps!
Hi Lottie—I looked online for the amount of cups in a 29 ounce can of tomatoes. It looks like about 3 1/2, so you would put in half of this amount, per the recipe (1 3/4 cup). Again, I’d suggest starting w/ less if you are unsure, since you can always add more but can’t take away.
I found your recipe this weekend and cooked it for this week’s lunches. It turned out great! The only modification I made was mixing in some kale into the brown rice before I put the curry on top. So tasty! Thanks for a great slow cooker recipe. I’ll definitely be back to your site to browse more great recipes.
Sarah, I’m so happy to hear that you enjoyed this! The kale sounds like a delicious addition. Thanks so much for trying the recipe and letting me know how it came out for you!
I live in Canada, and I can’t seem to find tomato purree? in any store. Should I use cans of tomato sauce or jars of strained tomatoes or tomato paste ( plus water)?
I made this recipe tonight. It’s very tasty and turned out just as described. I did add more water than the recipe called for to make sure it was covered to the top of the ingredients. I’m glad I found this blog today and looking forward to trying more recipes. Thank you!
Hi Jessica! I haven’t tried the recipe this way, but I think you could add either—just watch the cooking time, as it may need to be adjusted. I personally prefer boneless, skinless chicken thighs for the slow cooker, because they stay more moist. Use your best judgement, and if you decide to experiment with the recipe, I’d love to hear how it comes out!
Hi Sandra! To be honest, I don’t know that this is the best idea. The consistency of the tomato paste mixed with water would still end up being quite a bit thinner than tomato purée, so I think that you would end up with a soupier final dish. Definitely use your best judgment though, and if you decide to experiment, I would love to hear how it turns out!
Hi there! This recipe looks absolutely delicious! Quick question- when you say add the coconut milk just before serving, is it supposed to cook at all (like adding in 30 minutes or so before cooking end time) or just pour it over the dish at the end of cooking?
I just made this receipe for the second time. So delicious! The best part is that my kiddos (20 months & 3 yr) LOVED it too w/ brown rice. Thanks for your passion to create healthy & flavor spectacular recipes. For parents out there….freeze in cubes & give to your little ones once they start eating solids….my son loved this even when he was 9 mo.
Thank you for this recipe. Just made it. SOOOO good. Whole family loved it – and they are not lentil fans at all. Added some chopped salt and pepper cashews as topping.
This is a favorite now! Nothing was too overpowering and it had a lot of flavor without having to be super spicy. I didn’t have the red curry paste but added Penzey’s curry powder and it was very tasty. Making it again for tomorrow! Makes quite a bit which was great for the week and made for a nice meal drop off for a friend with a new baby. My 3 year old enjoyed! We served with Naan and Jazmine rice.
Thanks for sharing this recipe; really appreciate you helping me to feel proud about whipping out something that tastes great and is healthy.
How can you adjust this to an instant pot? I’ve tried making it in both a slow cooker and instant pot, and it actually turned out better in an instant pot. I don’t remember how I converted everything, though. Any suggestions?
Hi Jane! I don’t have a specific suggest as I haven’t played around with this particular recipe, but you could certainly reference my Instant Pot Lentil Curry to get started! https://www.wellplated.com/instant-pot-lentil-curry/
Hi Mel, unfortunately I think frozen cauliflower would end up too soggy and release a lot of liquid, making the curry too soupy. I hope you enjoy the recipe!
Couple questions before I make this fabulous dish! What brand of curry do you use? I recently have been using Mae ploy and it’s just too spicy for my kids. Also, half my family are cauliflower haters and the other half lovers so…do you think I could leave all the other ingredient amounts the same and just roast the cauliflower on the side?
Hi Marci! I like Thai Kitchen brand, and I don’t think it’s too spicy (you can view it on Amazon here, but it’s available in almost every grocery store I’ve ever shopped: http://amzn.to/1NljlpX). You can definitely roast the cauliflower on the side (no need to change the recipe) OR you could swap other veggies your family likes more. Zucchini or diced potatoes would both be great!
Thanks for posting this recipe. I made it yesterday and I could not stop eating it. Thankfully, it’s a large amount that I can eat off this week. The spices are great and red curry paste with the other ingredients…SO good!
I’m so excited to hear that Shan! Thanks so much for taking time to let me know how this turned out, and I hope that you love the leftovers just as much :-)
Made this for lunch today, and it was delicious. My husband’s take on it was that “it’s weird, but not bad”. He spent most of his life eating straight, boring American food, so this was a bit of a stretch for his taste buds. I’m happy if he doesn’t complain! I served it over wheat berries, and with a dollop of plain Greek yogurt on top. I couldn’t taste the coconut milk at all, which was disappointing. Next time I would put about half the cayenne in, and maybe a little more coconut milk. It’s possible I didn’t stir the coconut milk in well enough to the portion I ate. Even though the list of ingredients seems long, this was very easy to put together, which was nice. Really glad I tried it.
Susan, I’m glad to hear that you enjoyed this overall and are glad you tried it! Thanks so much for taking time to leave your review.
Erin, Can you use curry powder instead of paste? If so what would the measurement be? I ask because I am trying to make this recipe salt/sodium free and I read that curry paste has salt in it.
Kelly, unfortunately curry powder and red curry paste have different taste profiles. I think curry powder would still be tasty though, just different! It’s hard for me to give you an amount, because I’ve never tried it this way. It’s not as strong as curry paste, so my guess is that you’d want 2 1/2 to 3 tablespoons. If you decide to experiment, I’d love to hear how it turns out!
Thanks, for this recipe, am looking forward to prepare it to my friends! But the tomatoes puree, it’s seem quite a lot, is it 800 g cause am not very sure wht 29 ounces supposed to be?
Hi Lotte! I can’t say for certain since I don’t cook using grams, but a calculator I found online also said 800. I’d suggest just adding part and if it seems to thick, you can always put more in later. I’m sorry I can’t give you an exact answer, but I hope that helps!
Alright, thanks by the way I was just wondering approximately how many cups of water do I need to put?
Hi Lottie—I looked online for the amount of cups in a 29 ounce can of tomatoes. It looks like about 3 1/2, so you would put in half of this amount, per the recipe (1 3/4 cup). Again, I’d suggest starting w/ less if you are unsure, since you can always add more but can’t take away.
Hi I think tomato puree in the UK is a different thing, they just mean chopped or blended tomatoes rather than concentrated puree in the UK.
I found your recipe this weekend and cooked it for this week’s lunches. It turned out great! The only modification I made was mixing in some kale into the brown rice before I put the curry on top. So tasty! Thanks for a great slow cooker recipe. I’ll definitely be back to your site to browse more great recipes.
Sarah, I’m so happy to hear that you enjoyed this! The kale sounds like a delicious addition. Thanks so much for trying the recipe and letting me know how it came out for you!
I live in Canada, and I can’t seem to find tomato purree? in any store. Should I use cans of tomato sauce or jars of strained tomatoes or tomato paste ( plus water)?
Thank you for any advice!
Hi Brianna! Tomato sauce will work out just fine. I hope you love the recipe!
Tomato puree in canada is “crushed tomatoes”
Thanks for sharing your recipe — it sounds delicious. One question: Can you freeze it with the coconut milk already incorporated?
Yes you can Melinda!
I made this recipe tonight. It’s very tasty and turned out just as described. I did add more water than the recipe called for to make sure it was covered to the top of the ingredients. I’m glad I found this blog today and looking forward to trying more recipes. Thank you!
Renee, I’m so happy that you found my blog too!! Thanks so much for trying this recipe and taking time to leave this kind note. It means a lot!
Is it possible to add chicken to this? Would you use chicken breasts or legs and thighs? Thanks!
Hi Jessica! I haven’t tried the recipe this way, but I think you could add either—just watch the cooking time, as it may need to be adjusted. I personally prefer boneless, skinless chicken thighs for the slow cooker, because they stay more moist. Use your best judgement, and if you decide to experiment with the recipe, I’d love to hear how it comes out!
Can I sub tomato paste and add more water? I don’t have any purée…..
Hi Sandra! To be honest, I don’t know that this is the best idea. The consistency of the tomato paste mixed with water would still end up being quite a bit thinner than tomato purée, so I think that you would end up with a soupier final dish. Definitely use your best judgment though, and if you decide to experiment, I would love to hear how it turns out!
I accidentally put the coconut milk in the beginning. Will this make a huge difference in flavor?
Hi Erin, I made the curry and it was fantastic! The right amount of everything, I will definite make again. Thanks!
I’m glad you enjoyed the curry, Marie! Thank you so much for trying it out and taking the time to report back!
Hi there! This recipe looks absolutely delicious! Quick question- when you say add the coconut milk just before serving, is it supposed to cook at all (like adding in 30 minutes or so before cooking end time) or just pour it over the dish at the end of cooking?
Hi Jenny, I stir it in at the end, and the residual heat of the curry warms everything up. But you can let it cook for a few minutes if you prefer!
I just made this receipe for the second time. So delicious! The best part is that my kiddos (20 months & 3 yr) LOVED it too w/ brown rice. Thanks for your passion to create healthy & flavor spectacular recipes. For parents out there….freeze in cubes & give to your little ones once they start eating solids….my son loved this even when he was 9 mo.
Thanks again!! Cheers!
HOORAY, Jessica, I’m so glad to hear this recipe is a winner for your whole family! Thanks so much for sharing this awesome review!
Thank you for this recipe. Just made it. SOOOO good. Whole family loved it – and they are not lentil fans at all. Added some chopped salt and pepper cashews as topping.
YAY Natalie!! Thanks so much for sharing and taking time to leave this lovely review. It means a lot!
This is a favorite now! Nothing was too overpowering and it had a lot of flavor without having to be super spicy. I didn’t have the red curry paste but added Penzey’s curry powder and it was very tasty. Making it again for tomorrow! Makes quite a bit which was great for the week and made for a nice meal drop off for a friend with a new baby. My 3 year old enjoyed! We served with Naan and Jazmine rice.
Thanks for sharing this recipe; really appreciate you helping me to feel proud about whipping out something that tastes great and is healthy.
Julie, your comment made my day, thank you!!!!
Hi Erin, I’ve made this a few times and love it so much!! Do you think GREEN lentils would work as well?
Hi Alison, yes, I think green lentils would work! I hope you enjoy the curry!
How can you adjust this to an instant pot? I’ve tried making it in both a slow cooker and instant pot, and it actually turned out better in an instant pot. I don’t remember how I converted everything, though. Any suggestions?
Hi Jane! I don’t have a specific suggest as I haven’t played around with this particular recipe, but you could certainly reference my Instant Pot Lentil Curry to get started! https://www.wellplated.com/instant-pot-lentil-curry/
Can you use frozen cauliflower? I forgot that I had some in the freezer and now I have 3 bags.
Hi Mel, unfortunately I think frozen cauliflower would end up too soggy and release a lot of liquid, making the curry too soupy. I hope you enjoy the recipe!