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Slow Cooker Butternut Squash Lentil Curry
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Slow Cooker Butternut Squash Lentil Curry

Curried butternut squash got a makeover with our slow cooker butternut squash lentil curry. A healthy slow cooker curry and perfect for the colder months for some delicious comfort food.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 6
Calories: 193kcal
Author: Sam & Dom

Equipment

Ingredients

  • 1 Medium Butternut Squash peeled and cubed
  • 480 ml /2 Cups Red Lentils
  • 1 Medium Onion peeled and diced
  • 1 Tbsp Garlic Puree
  • 1 Tbsp Ginger Puree
  • 2 400 g Cans of Tinned Tomatoes
  • 400 ml Coconut Water
  • 2 Tbsp Mild Curry Powder
  • 4 Tsp Cumin
  • 4 Tsp Garam Masala
  • 4 Tsp Dried Coriander/Cilantro Leaf
  • 2 Tsp Turmeric
  • Salt & Pepper
  • Extra 400g can of tinned tomatoes if too thick Optional

Instructions

  • Dump everything into the slow cooker, stir and then place the lid on the slow cooker. Slow cook your butternut and lentil curry for 4 hours on high or 7 hours on low.
  • Stir, and if too thick add in extra tinned tomatoes. You can also do a taste test and if you feel it needs it add in extra curry powder.
  • Serve your recipe for butternut squash curry with instant pot brown rice.
  • If you have leftovers you can portion up and then freeze when completely cool for the fridge or freezer.

Notes

Variations. You can also mix and match and do different curry flavours. Maybe you have a favourite curry flavour?

Nutrition

Calories: 193kcal | Carbohydrates: 40g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 172mg | Potassium: 1141mg | Fiber: 11g | Sugar: 9g | Vitamin A: 13478IU | Vitamin C: 38mg | Calcium: 143mg | Iron: 6mg