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.
4cupsbutternut squash(peeled, seeds scooped out, and cubed; roughly ½ of a large butternut squash)
1onion(finely chopped)
2clovesgarlic(minced)
2tablespoonsfresh ginger(grated or finely chopped)
1tablespooncurry powder
2teaspoonsground coriander
2teaspoonsgaram masala
2teaspoonsturmeric
2teaspoonsground cumin
1teaspoonsalt
13.5ozcoconut milk(1 can; 400mL- use full fat)
19ozdiced tomatoes(1 can; 540mL; see *notes; including juices)
3cupsstock
After cooking
½lime(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
Video
Notes
* 15 oz can of diced tomatoes works great in this recipe in place of a 19 oz can