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close up shot of blue bowl filled with butternut squash lentil curry and fresh lime wedge
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4.56 from 88 votes

Slow Cooker Butternut Squash Lentil Curry

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.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs
Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 286kcal


  • 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)


  • 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.

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



* 15 oz can of diced tomatoes works great in this recipe in place of a 19 oz can


Serving: 1/8 of batch | Calories: 286kcal | Carbohydrates: 34g | Protein: 12g | Fat: 12g | Saturated Fat: 9g | Sodium: 410mg | Fiber: 6g | Sugar: 5g