Description
This slow cooker butternut squash lentil curry is creamy and flavored with warm spices, butternut squash, coconut milk and lime juice!
Ingredients
Scale
- 2 cups red lentils (dried; uncooked)
- 4 cups butternut squash (peeled, seeds scooped out, and cubed)
- 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 (full fat)
- 19 oz diced tomatoes (including juices)
- 3 cups vegetable stock
- 1/2 lime (juiced)
- salt (to taste)
Instructions
- Step 1: Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
- Step 2: Add salt & lime, adjust to taste.
- Step 3: Mash everything up with a potato masher or serve as is.
Notes
You can use pre-cut frozen butternut squash to save time. Sweet potatoes can be used as a replacement for butternut squash. For Instant Pot, use a 4 minute cook time with a 10 minute natural pressure release.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: slow cooker, butternut squash, lentil curry, vegan, Indian, meal prep