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Slow Cooker Butternut Squash Lentil Curry

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan curry perfect for cozy nights, made effortlessly in a slow cooker.

Ingredients

Dried ingredients

  • 2 cups red lentils (uncooked)
  • 4 cups butternut squash (peeled, seeds scooped out, cubed)
  • 1 whole 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, 1 can (400mL))
  • 19 oz diced tomatoes (including juices, 1 can (540mL))
  • 3 cups stock
  • 1/2 lime lime juice (juiced)
  • salt salt (if needed)

Instructions 

  • Combine all ingredients except lime juice in a large slow cooker and cook on low for 8 hours.
  • Add lime juice and salt to taste, then mash or serve as is.

Notes

This curry is best served with rice or naan for a complete meal.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Lentils