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.
Don't forget to pin this post to save it for later!
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.
Lauren says
I was hoping to prep this tonight to cook tomorrow. I ordered my groceries for pickup and when I got home, I realized they had substituted two cans of lentils for the dry lentils. Can I use that or will they be a soggy mess? I don’t want to waste all that butternut squash If it won’t be tasty. If I can use the canned lentils, any modifications I should make?
Denise says
Hi Lauren! I'm afraid the cooked lentils won't work the same in this recipe as the lentils absorb some of the liquid as they cook. It will most likely be quite soupy.
Jan Simpson says
Cannot print this recipe off as no print sign anywhere. If I try and do it of my FILE browser it wants to print 59 pages! Is there a print pin anywhere please?
Denise says
Hi Jan, so sorry about that, we had some technical difficulties and the print button disappeared! It's back now and you are good to go 🙂
Barbara says
I don't have garam masala. Is there some way to substitute for it or skip it, or would that just ruin it?
Denise says
Hi Barbara! Unfortunately I can't say for sure as I have not tested. The flavors may be out of harmony, but it could be just fine. Let me know if you give it a try!
Sabrina says
I'm actually a chef, and I'm always looking for meals I can chop real quick, throw in a pot, and forget about. I love cooking, of course, but I also like to relax when I get home!
I find a lot of recipes underwhelming. And that's nothing against the people who write and love them, it just comes with my job. But this one was absolutely amazing. The squash gives it a beautiful nutty flavor, the curry and garam masala give it the perfect amount of heat, and the lime brings just the right amount of acidity to make everything pop. The depth of flavor in this dish is just amazing. Thank you so much for sharing - this is definitely a low effort meal I will be adding to my menu at home.
Denise says
Hi Sabrina! You totally made my day! I am so happy you enjoyed and really appreciate your feedback <3
Andrea says
Would this work in a 6 quart slow cooker?
Denise says
Hi Andrea! Yes, this would work in a 6 quart. Hope you enjoy!
Margaret says
It would have been helpful to say that 4 cups is about 1 butternut squash- I had no idea and bought 2 and now i have to figure out what to do with the extra that I already peeled...
Denise says
Hi Margaret! It's really hard to say that because in my experience a large butternut squash is actually closer to 8 cups. So it really depends on the size of your squash. Sorry about that, you could try steaming them and freezing for later?
Julia says
Hi. My daughter is fussy about eating tomatoes. Do the tomatoes blend in and disappear into the food? It can I skip them without compromising the food? Thanks
Denise says
Hi Julia! I definitely don't find this to taste 'tomatoey', and I use a potato masher to get everything mushed together. You might be able to see the odd tomato though. I have never tried without the tomatoes and don't think it would taste right.
Michael says
Could this be cooked on high to decrease the amount of time it takes? If so, how long would you recommend?
Denise says
Hi Michael! I think high for 4 hours would work, but I'm not 100% sure.
Samara says
I absolutely love this curry ( my daughter loved it too) but my daughter who is five has just recently been diagnosed with a wheat allergy ,so I was stoked it said Gluten free as we used to eat this curry all the time it’s delicious ( but to my disappointment after looking further at the packets of all the ingredients ...the Curry Powder we brought actually has Wheat in it so just wanted to let everyone know ,as I’m not sure if all curry powders contain wheat but it’s something to look out for if you have an allergy to gluten ( or wheat in my five year olds case) but we will definitely be looking out for a gluten free curry powder cause this curry is the best 😊
Denise says
Hi Samara! WOW I had no idea that curry powder could have wheat in it!! That's crazy. Thank you for sharing, and I'm so glad you love the curry.
Liat Ankonina says
Wow!! I am eating this as I type and it is incredible and was super easy to make! I come home from work at 1 pm each day so cooking it for 8 hours wasn’t an option. I had it on high for 4 hours and low for 1 hour, and it came out perfectly in my opinion. Everything was soft and cooked through. Thanks for the recipe! Will definitely be making this again.
Denise says
I am so happy to read your review, Liat! Thank you so much for taking the time to leave a review 🙂
Patricia says
I made this today (in the instant pot) following someone's recommendation from a Facebook group that I follow and it was absolutely delicious. A squeeze of fresh lime in the bowl really brings it to the next level. Thank you!
Denise says
I'm so happy you enjoyed Patricia! I must try this in the Instant Pot soon!
Patricia Jaroslawski says
FYI: 4 minutes on high pressure and a 10 minute natural release to cook in the instant pot.
Denise says
Thanks so much for sharing, Patricia!
Sarah says
This looks amazing, but I'm allergic to coconut. What do you recommend as a substitute? Would normal cows milk work? I really want to try this!
Denise says
Hi Sarah! I'm not sure about a coconut milk sub. Maybe you could add cream or milk, but be sure to only add it at the end of cooking otherwise it may break. Hope you enjoy!
Laura says
Half and half or cream added at the end would be delicious. You could also omit the coconut milk, add more stock, and slightly reduce the amount of red lentils to turn this into a soup.
Andrea Stampley says
I followed the directions as they were printed. The curry dish was dry after cooking there was no liquid in it. Is this normal?
Denise says
Hi Andrea, I'm so sorry to hear this! I just made this recipe a few weeks ago and didn't have this problem. Did you add the full 3 cups of stock? It really shouldn't be dry. I do give it a good mash with a potato masher before serving and have added that step to the directions to be more clear.
Veronica says
I’m eating a bowl of the Butternut Squash Lentil Curry as I write this- it’s SO delicious and easy! I meant to soak the lentils after reading reviews but that slipped my mind this morning. I’ve never cooked lentils before and so far so good! My butternut squash cubes (purchased pre cubed) still had to mash at the 8 hour mark but no biggie. Only thing I’d change is to add more of a kick to it. Denise, any recommendations? Thanks for another great recipe- I’ll be looking forward to lunch this week!
Denise says
Hi Veronica! So glad you are enjoying! If you want to add some spice you could stir in some sriracha or add some cayenne to taste.
Kate says
Not sure if I can add any more feedback or sing any more praises. This is my new favorite dish. Thank you so much. I recently transitioned to a vegetarian diet and oh my this hits the spot.
Denise says
I am so happy to hear this! Thank you so much, Kate!
Denise says
Hi Emma! Thanks so much for your feedback. I have tested and retested this recipe and have never had this crunchy lentil issue...but yes, adjusting the cook time could definitely be the reason you had crunchy lentils.
Aaron Reinke says
Made this with sweet potato as squash season seems to have long gone. Turned out fantastic all the same! Perfect for a cold foggy Seattle week. Thank you for the recipe!
Denise says
So glad you enjoyed! Good to know it works with sweet potatoes as well!
Kathy says
Fantastic recipe! My family loved it ☺️
Denise says
I'm so happy to hear that! Thanks so much for your review, Kathy!
Christina Kjær says
Can it cook for less for less than 8 hours with a good result?
Denise says
You could try cooking it on a higher setting and checking on it, but I have only tried it on low. I do believe some people have cooked this in an Instant Pot if that's an option for you?
Max says
AMAZING. Easy, so much flavor, and tastes even better as leftovers. Thanks for such a great recipe!
Denise says
So happy you enjoyed! Thanks so much for your review!
Mary says
I just made this in an Instant Pot. Thrown in all ingredients in the pot. Gve it a good sti. Set the pot 12 minutes on manual with 15 minute natural release. Voila! It's done. Gove it another good stir and serve it up!
Denise says
Glad to hear it works in the IP! I have to try it!
Aleca says
I'm planning to make this as my first slow cooker meal, but only have a 3.5liter size. Do you think this will still fit?
Denise says
Hi Aleca! I would cut the recipe in half and cook for the same amount of time. Hope you enjoy!