Butternut Squash and Lentil Curry
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 cup dried brown lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Cooked rice, for serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Add the cubed butternut squash, rinsed lentils, diced onion, minced garlic, and grated ginger to the slow cooker.
- Sprinkle the curry powder, salt, and black pepper over the vegetables and lentils.
- Pour in the coconut milk, vegetable broth, and diced tomatoes, then stir everything to combine evenly.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the squash is soft and the lentils are tender.
- Stir the curry once more before serving to blend the sauce.
- Spoon the curry over cooked rice and top with fresh cilantro and a squeeze of lime.
Notes
If the curry thickens too much after cooking, stir in a splash of broth or water to loosen it. For a brighter flavor, add the lime juice right before serving rather than during cooking. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little extra liquid.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board