Cooked - Slow Cooker Butternut Squash Lentil Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Butternut Squash Lentil Curry

8.0

2 cups red lentils ((dried; uncooked))

4 cups butternut squash ((peeled, seeds scooped out, and cubed; roughly ½ 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

½ lime ((juiced))

Salt ((if needed))

Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
Add salt & lime, adjust to taste.
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.
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.
Freeze for up to 3 months.
Thaw completely, then add to the base of a 5 quart slow cooker with the stock. Cook on low for 8 hours

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created 128 weeks ago

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