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.
This slow cooker butternut squash lentil curry is a reader favorite around here! Not only is it super easy to get on to cook (no sauteeing!), but it tastes amazing and is hard to screw up.
Inspired by my favorite Red Lentil Dal recipe, this version has butternut squash, which adds a little bit of sweetness, coconut milk, which makes it richer and adds a little coconutty flavor, and lime, which brings out all the flavors.
This curry also happens to be one of my favorite meal prep lunch recipes: makes a big batch and is easy to portion out with rice and freeze for later. It's filling, but healthy, and I love that it's vegan, as we are making an effort to consume less meat these days.
Reasons you'll ♡ butternut squash lentil curry
- it's a 'dump and go' slow cooker meal
- it freeze/thaws great (before or after cooking!)
- it is vegan, gluten-free, and dairy-free
Recipe video
Watch the video below to see exactly how I prepped this curry. It’s so easy! You can find more of my recipe videos on my YouTube channel.
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What's in this curry?
- Red lentils- use dried red lentils. This recipe has not been tested with green or brown lentils and probably won't work with pre-cooked canned lentils (unless you want soup)
- Butternut squash- 4 cups, which is roughly half a butternut squash. You could use frozen pre-cut butternut squash cubes as a shortcut!
- Aromatics- onion, garlic and ginger.
- Canned goods- diced tomatoes + juices and coconut milk. Use a good quality full fat coconut milk for the best results! Thai Kitchen Coconut Milk has never let me down.
- Spices- curry powder, cumin, ground coriander, garam masala and salt
- Stock- use vegetable stock for a vegan recipe or homemade bone broth
- Lime juice- to stir in before serving to bring a bit of acidity and make all the other flavors pop!
Can I cook this in the Instant Pot?
Yes, you can! While I have not tried this myself, reader Patricia recommends a 4 minute cook time with a 10 minute natural pressure release.
Can I swap the butternut squash for something else?
I think sweet potatoes would work well as a replacement.
Can I skip the coconut milk in this recipe?
I have not tested this without the coconut milk. I *think* you could leave it out, and add in some cream or yogurt at the end of the cook time, but I am unsure of how this may alter the flavor. If you try it without the coconut milk, please leave us a comment below to tell us how it tasted!
Tips for the best curry!
- half batch- this recipe makes 8 servings. Leftovers do freeze, but if you want to cut it in half, you can cook it in a small 2.5 quart slow cooker.
- mash it- after cooking, I take a potato masher and mash until it's creamy and smooth. This is totally optional.
- shortcut- use pre cut frozen butternut squash to save time on prep
- meal prep- this can be meal prepped in one of two ways:
- freezer crockpot- assemble all ingredients (except for the stock and lime juice) in a sturdy gallon-sized freezer bag. Squeeze out air and freeze for up to 3 months.
- cook ahead- cook as directed, cool, and portion out with rice. Store in the fridge for up to 4 days or freeze for up to 3 months.
Find my favorite slow cookers and other kitchen equipment in my shop!
More vegan slow cooker recipes
- Vegan Crockpot Chili
- Vegan African Peanut Stew
- Vegan Slow Cooker Tikka Masala
- Crockpot Broccoli Turmeric Soup
- Spicy Slow Cooker Chickpea Chili
This recipe was originally published in 2016. It has been re-written and published in 2019 with a brand new video! Same great recipe.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Slow Cooker Butternut Squash Lentil Curry
Ingredients
- 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
After cooking
- ½ lime (juiced)
- salt (if needed)
Instructions
- 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.
Storage
- 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:
- 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
Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Kristen Heath says
Absolutely delicious!
Susan says
This is so filling and delicious. I made this for myself and I froze several single serving size portions. I froze these about three months ago and have enjoyed eating the last two portions this week. Great for a snack or meal. Tastses as good as when I originally made the recipe. Instead of rice I have been eating the servings with millet or quinoa for a lower glycemic index and acid food than rice. I did not freeze the portions with the starch as I prefer them seperate.
Jo says
Rarely leave reviews but this is such a fantastic recipe, works every time. I don’t even like lentils! Have tried them in many forms but this is the only lentil recipe I will eat. My husband loves it, and my veggie neighbour can smell me cooking it and turns up on my doorstep, it’s her favourite meal in the world!
I halve everything and use the small half sized cans of coconut milk and chopped tomatoes or often replace with passata (I’m in the UK) Plenty of lime in at the end.
Makes 4 portions or 3 for hungry people. Takes less than 10 minutes to prepare then just leave it.
Freezes so well too. Love it! Thankyou for sharing this, it’s a life changing recipe
Christopher says
My mom and I both enjoyed this dish. I followed the recipe precisely but thought it would be a little too dry so added about an extra half a cup or so of vegetable stock. I am glad I did because it turned out perfect. Thank you so much for sharing this recipe. I look forward to cooking more of your recipes.
Chris says
This recipe looks delicious. I am going to make it this weekend. My question is would this be good served with rice? Thank you so much.
Sarah Khalil says
Works just as well with low fat coconut milk. Great recipe
Nancy says
My husband and I have tasted the curry but have not had it for a meal yet. My kitchen electricity kicked off and the crock pot was not cooking it for a couple of hours so we will have this tomorrow. We love the flavor. I am trying to find recipes that I can have and then freeze dry the leftovers for another "year" (as freeze drying can last up to 25 years!) This will be a treat in the future!