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Slow Cooker Butternut Squash Lentil Curry

Slow Cooker Butternut Squash Lentil Curry

This slow cooker butternut squash lentil curry is creamy and flavored with warm spices, butternut squash, coconut milk and lime juice! Works great as a comforting vegan dinner, or for meal prep.

  • 2 cups red lentils (dried; uncooked)
  • 4 cups butternut squash (peeled, seeds scooped out, and cubed; roughly 1/2 of a large butternut squash)
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons fresh ginger (grated or finely chopped)
  • 1 tablespoon curry powder
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 13.5 oz coconut milk (1 can; 400mL- use full fat)
  • 19 oz diced tomatoes (1 can; 540mL; see *notes; including juices)
  • 3 cups stock
After cooking
  • 1/2 lime (juiced)
  • salt (if needed)
  1. Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
  2. Add salt & lime, adjust to taste.
  3. Mash everything up with a potato masher or serve as is.
  • After cooking, butternut squash lentil curry may be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Freezer Crockpot Meal:
  1. Combine all ingredients except for the stock in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. Remove as much air as possible.
  2. Freeze for up to 3 months.
  3. Thaw completely, then add to the base of a 5 quart slow cooker with the stock. Cook on low for 8 hours

Recipe adapted from this site :