Slow cooker vegetarian dahl

Slow cooker vegetarian dahl

Slow cooker vegetarian dahl

A set and forget recipe that can just be thrown all in together and enjoyed a few hours later. This is a vegetarian dahl but the base spices can be used for any slow cooker curry you like. Change the vegetables to suit what you have in the crisper right now.


  • 1 onion, diced
  • 2 potatoes, peeled and diced

  • 1/2 sweet potato, peeled and diced

  • 3 carrots, peeled and diced

  • 2 cups red lentil, rinsed

  •  2 tsp garlic,minced

  • 2 tsp ginger, minced

  • 1 tbsp fennel seeds

  • 1 tbsp curry powder

  • 1 tin (400ml) of coconut cream

  • 1 tin of water (use coconut cream tin)

  • 1 tsp chicken flavoured stock powder

  • 1 bag of spinach and rocket salad mix

  • 1 bunch of coriander


  1. Place all ingredients except for spinach/rocket salad and coriander into slow cooker on high for 3 hours.
  2. Stir through spinach rocket salad and coriander leaves.
  3. Serve with plain yoghurt and mango chutney.


  • This is as simple as it gets with a slow cooker. You can set and forget this and have the gorgeous aroma filling your house in no time.
  • Any vegetables you have in your crisper or freezer will do.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.
  • Use 1 tin of water (use coconut cream tin), and spinach and rocket salad mix.