Butternut squash slow cooker curry
A warming and hearty vegan butternut squash curry.
Servings: 4 people
Ingredients
- 2 cups dried red lentils
- 4 cups butternut squash cubed
- 1 cup onion diced
- 2 cloves garlic minced
- 2 tablespoons fresh ginger minced or grated
- 1 tablespoon curry powder
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 1/2 teaspoons turmeric
- 14.5 ounce can diced tomatoes
- 3 cups vegetable broth
- 1/2 cup powdered coconut milk
Instructions
- Place all ingredients except the coconut milk in a slow cooker, stir, and cook on low for 8 hours.
- Before serving, stir in the powdered coconut milk. Add salt, to taste.
Notes
- I recommend Now Foods Coconut Milk Powder (paid ad)
- Vegan
- This curry freezes well
- You may serve the curry as written, or with steamed rice
- Adapted from Sweet Peas and Saffron