Butternut Squash and Lentil Coconut Curry
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 cup dried green lentils, rinsed
- 1 can (14 ounces) full-fat coconut milk
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Place the cubed butternut squash, rinsed lentils, diced onion, and minced garlic into the slow cooker.
- Add the curry powder, cumin, salt, and black pepper, then pour in the vegetable broth and coconut milk.
- Stir everything together until the spices are evenly distributed and the coconut milk is well combined with the broth.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lentils are tender and the squash is soft.
- Taste and adjust salt or pepper if needed. Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
If the curry thickens too much after cooking, stir in a splash of warm broth or extra coconut milk before serving. Leftovers store well in the refrigerator for up to four days and reheat gently on the stovetop with a little added liquid to loosen the texture. For a brighter finish, squeeze the lime wedges over each bowl just before eating.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups