Butternut Squash Red Lentil Curry Slow Cooker Recipe

This cozy curry will cure what ails you this Fall and Winter!

Prep Time
5 minutes
Cook Time
2+ hours
Servings
6
Ingredients:

    • 2 tablespoons olive oil
    • ½ yellow onion small, diced
    • 1 clove garlic, finely minced
    • 1 small carrot, diced
    • 1 teaspoon curry powder
    • 1 teaspoon cumin
    • 1 teaspoon turmeric
    • ½ teaspoon garam masala
    • ½ teaspoon Kashmiri chili powder
    • 4 cups butternut squash, cut in small cubes
    • 1 cup red lentils, rinsed
    • 1 (28  ounces) can fire roasted tomatoes
    • ½ cup water
    • ½ teaspoon salt (more to taste)
    • Cracked pepper
    • 1 (400 milliliters) can coconut milk
    • 4 cups kale, torn

Instructions:

  1. In your Crock-Pot® slow cooker, add olive oil, onion and garlic. Add carrot and spices. Stir to combine.
  2. Add squash, stir to mix. Add red lentils and toss to coat well.
  3. Add in canned tomatoes, salt and cracked pepper. Place lid on the slow cooker and cook on HIGH for 2 ½ hours.
  4. Add in coconut milk and torn kale. Place lid back on and cook for 30 minutes more.
  5. Check for seasoning and serve with rice.
  6. Enjoy!

Recipe by: @terianncarty

Entrees
American
Vegetable
Slow Cooker