Slow Cooker Butternut Squash Lentil Curry
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Sweet Peas and Saffron · by Annie Holmes★ 4.7 (123)

Slow Cooker Butternut Squash Lentil Curry

NUTRITION · PER SERVING480M COOK
CAL 19%·PRO 34%
CARBS 50G53% OF CAL
10G FIBER9G SUGAR31G OTHER
FAT 14G34% OF CAL
11G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow cooker lentil and butternut squash curry with warm spices, coconut milk, and lime juice. Creamy and comforting, suitable for meal prep and dietary restrictions.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 cups red lentils ((dried; uncooked))
  • 4 cups butternut squash ((peeled, seeds scooped out, and cubed; roughly 1/2 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
  • 1/2 lime ((juiced))
  • salt ((if needed))
PREP
20M
SODIUM
518MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.