Brown lentil and vegetable massaman curry


Preparation info

  • Difficulty


  • Serves


Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Massaman curries aren’t generally spicy because the paste that makes up the base of the curry is made of aromatics — such as cinnamon, cardamom, cloves, star anise and cumin — rather than chilli. Massaman curries are, on the whole, family friendly.


  • 1 small red or brown onion, cut into thin wedges
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves, crushed or finely chopped
  • 1 tablespoon massaman curry paste, or to taste
  • 400 ml (14 fl oz) tin coconut milk, shaken
  • 2 red or yellow capsicums (peppers), seeds and membranes discarded, coarsely chopped
  • 200 g (7 oz) Swiss brown or button mushrooms, quartered
  • 400 g (14 oz) tin brown lentils, drained and rinsed
  • 125 g ( oz) snow peas (mangetout), ends trimmed, halved
  • 1 lime, quartered
  • 1 teaspoon sugar
  • 2 teaspoons soy sauce or fish sauce (see Tip)
  • steamed jasmine rice, to serve
  • coriander (cilantro) leaves, to serve (optional)


Put the onion, ginger, garlic, curry paste and coconut milk into the slow cooker and stir to combine. Add the capsicum, mushrooms and lentils and cook on low for 3 hours.

Add the snow peas and cook for 5–10 minutes until just tender. Stir in the juice of 1 lime quarter, the sugar and soy sauce. Taste the curry, adding a little more sugar, lime juice or soy sauce to balance the flavours of sweet, sour and salty.

Serve with rice, with the coriander leaves scattered over and the remaining lime wedges for squeezing over.