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.
Becky says
Any suggestions for adapting this recipe if I ALREADY have some leftover butternut squash soup I want to use up 😉
I was thinking of cooking the lentils, then mixing in the soup with the spices and simmering a while to let everything blend. Not sure about adding the coconut milk though, because I don't really want it to be too runny.
Thanks for anyone who has collective wisdom to share 😉
Denise says
Hmmm...not totally sure. I can't really say without re-testing. I hope it works for you!
June says
This recipe look very good but I don't have a slow cooker. What is the length of time for stove top version. Thanks for your quick reply.
Denise says
Hi June! I haven't tried this on the stove top, but I would just simmer until the butternut and lentils are cooked through...shouldn't take long, maybe 30-45 minutes? Let me know if you give it a try!
Genevieve Roberts says
Put it in an oven proof lidded container on 270, in the oven, for 8 hours. That's all a slow cooker does.
Rachel Lewis says
Do you think I could substitute the coconut milk for normal milk or low fat yoghurt as I’m watching the fat content of foods so can’t havd coconut milk?
Denise says
Hi Rachel! I think that might work? I would add it at the end of cooking. If you try it, I'd love to hear how it turns out!
Tulsi says
Are red lentils same as masoor dal?
Denise says
It's the same type of lentils 🙂
Amy says
We got some butternut squash in our CSA box, and it was finally the impetus to try this one. We doubled the spices, and cooked for four hours on high in the crock pot. It is SO good, and definitely going into our regular rotation. Thank you!
Denise says
I'm so happy you enjoyed, Amy! Thanks so much for reporting back 🙂
Ginny G says
LOVED this. Fixed it for 4 adults who are not vegan and they all raved about it. I will definitely fix this again. Grew lots of butternut squash this year, so plan to freeze some if I don't use it all up in repeating this recipe before then.
Denise says
Woo hoo! I'm so happy to hear this, Ginny! Thank you so much for taking the time to leave a review 🙂
Joanne says
Delicious recipe! Thank you!
I also found the red lentils crunchy the other two times I made it so this time I soaked the lentils for about a half hour in cold water and then drained and added and they were fine.
Denise says
This is so strange about the lentils. Going to retest. Thanks so much for your review, Joanne!
Angela says
Looking forward to trying this recipe! I'm cooking for two, can this recipe be frozen after it is cooked? Thanks!
Denise says
Hi Angela! We love freezing this recipe! You can freeze the whole batch or portion it out with some rice for easy lunches.
Mina says
Not sure what went wrong but like some of the others,, mine had the same problems. I used red lentils and they somewhat had a bite to it and although it smelled wonderful the end result lacked flavour and had more liquid than I would have liked.I'll make this again but next time I'll salt the lentils, use cup less of liquid and add spices at the last two hrs.
Denise says
Hi Mina, apologies for my late reply, I’ve just returned from holidays! I'm sorry to hear you had issues, but also so puzzled! Did you use red lentils? I can't imaging red lentils not being cooked through after so long. I have made this recipe so many times but I will have to try it again in my new slow cooker.
Lynne says
Hi. Loved this recipe. My husband and sons don’t like butternut squash or meals without meat but they loved this. I did increase the amount of spices as one of the reviewers said they were disappointed with the flavour. It turned out perfect. Will definitely be making this again. Thanks so much.
Denise says
Hi Lynne! Thanks so much for your review. So happy you enjoyed it!
Michael says
Made this yesterday and looks and smells great. The lentils still have a bite is that the right texture? Usually my lentils go a bit mushy not sure if that’s how they’re meant to be in this dish?
Denise says
Hi Michael! Did you use red lentils? They should not be chewy at all after that long in the slow cooker.
Holly says
Hi! Do you think this would work with brown lentils? Thanks!
Denise says
Hi Holly! I have never tried brown lentils with this recipe. Let me know if you give it a try!
Gshrolo says
Tried it with brown lentils. It worked well. I ended up adding a little more garam masala, some cilantro and Indian red chili powder after tasting it, but that was a personal preference.
Gshrolo says
Forgot to add that I used a 15 oz can of diced tomatoes, since I was unable to find a 19 oz can in the USA.
Denise says
Glad it worked with brown lentils! Thanks so much for reporting back 🙂
Leanne says
Wow! Loved it! So easy and so yummy! Will make this again and again!
Denise says
I'm so happy to hear that, Leanne! Thank you so much for taking time out of your day to leave a review 🙂
Sarah Bickerton says
So happy to find such a simple recipe and see so much goodness going into my slow cooker... I shall await the result in 6hrs!
Thank you so much for the time put into this xx
Denise says
I hope you enjoy it, Sarah 🙂
Sabrina says
I've made this twice now and love it! The first time I made it in the slow cooker, and the second time I tried it in the Instant Pot. In both cases, I sauteed the onions and garlic first. In the Instant Pot, I sauteed right in the pot and then pressure cooked the full mixture for about 20 minutes, but it could have used another 2-5 minutes.
Definitely part of my weekday lunch prep rotation!
Denise says
Thanks for including your Instant Pot directions, this has been on my list to adapt to the IP! So happy you've enjoyed them. They freeze really well, too!
Amy says
Love the photos and this recipe looks amazing! Can’t wait to try?.
Denise says
Thank you so much, Amy! I hope you enjoy it 🙂
Jacqui Beal says
Hi. I made this and loved it. I don’t know though if it was exactly the same as yours as had to guess the American cup size for my England kitchen. Did try to google cup to gram conversion but the weights were different depending on what you were putting in the cup! In the end I put in a full butternut squash and half a bag of lentils And it tasted great.
Denise says
So happy to hear that, Jacqui! I should redo the recipe and add grams 🙂
Gemma says
Have you tried using low fat coconut cream? Just wondering if it works.
Denise says
Hi Gemma! I haven't tried with coconut cream. I have used lite coconut milk in some slow cooker recipes, but find that it is prone to breaking. This recipe should be fine to add it in at the end though.
Zena says
Do you put the lentils in while they are still raw? Or are they cooked first? I ask because in the past, I've had trouble with lentils not cooking properly when they were mixed with canned tomatoes (because of the acid, maybe?).
Denise says
Hi Zena! The lentils are not cooked when they go in. Red lentils cook quite quickly so you shouldn't have any issues with them not being done in this recipe. 🙂
Peggy says
I made this last week. It smelled so good all day while it was cooking. But when we ate, the curry wasn’t nearly as flavorful as it had smelled as it was cooking. Any suggestions?
Denise says
Hi Peggy! I would suggest adding a squeeze of lime and adjusting the salt after cooking. Sometimes slow cookers dilute out the flavors a bit after cooking so long. I was actually going to update the recipe card with these instructions. Thanks for the reminder!