This Slow Cooker Butternut Squash and Coconut Curry cooks low and slow so it's ready in time for dinner! Serve with naan bread for an easy mid-week meal! Get the recipe at Supper in the Suburbs!

Butternut Squash and Coconut Curry

This Slow Cooker Butternut Squash Curry is one of our favourite recipes for a reason! It’s quick and easy to make but tastes awesome too. Scroll down to the recipe.

I often think that people who cook exotic food must be reasonably well travelled. There’s a big difference between someone who likes to order the odd Chinese or curry and someone who cooks pasta from scratch, or has an authentic recipe for lamb tagine.

And so I wonder – what do the recipes on this blog say about me?! They are a bit of an eclectic mix and, to be honest, I am nowhere near as well travelled as my recipe index might suggest.

I have been to a few places in Europe – France, Spain, Germany and Greece. I’ve also been to Prague and Vienna. I’ve even managed a trip to America for a friends wedding and more recently a trip to China to visit a friend working over there. To a lot of people this may be incredibly well travelled but the world is just so vast I feel like I’ve barely scratched the surface!

This Slow Cooker Butternut Squash and Coconut Curry cooks low and slow so it's ready in time for dinner! Serve with naan bread for an easy mid-week meal! Get the recipe at Supper in the Suburbs!

Curry is a girls best friend

I may not have travelled to all for corners of the earth (yet) but I have eaten dishes from a wide range of different countries and cultures. I’ve certainly tried my fair share of curries, some of which were more authentic than others.

Wherever I’ve lived (or Jon has lived) we’ve always been in pursuit of a good curry. I am very well acquainted with Brick Lane and love trying different regional curry houses.

I’ve also been fortunate enough in the past to have a friend from Bangladesh who’s Mum couldn’t speak any English but always showed us amazing hospitality by giving us lots of delicious curries, daals and breads whenever she saw us. Another friend spent a lot of time in Nepal and brought home recipes for authentic Nepalese curries.

I may not have visited any of these places but I’ve experienced the food and love to try to recreate it at home. One day I hope that I will be able to share a traditional recipe passed down to me on one of my travels, but that might be for a while yet.

This Slow Cooker Butternut Squash and Coconut Curry cooks low and slow so it's ready in time for dinner! Serve with naan bread for an easy mid-week meal! Get the recipe at Supper in the Suburbs!

Slow cooked to perfection

Although this recipe is far from authentic, one thing I have learnt is that curries taste best when they have been cooked low and slow. This recipe is one that really benefits from cooking over a long period of time which makes it ideal if you are out at work for 8 or more hours of the day.

If you are in need of a slow cooker then check out my post 10 things to consider before buying a slow cooker.

I love how this curry is both sweet and spicy. The butternut squash, yellow and red peppers can take the heat of the chilli and the earthiness of the spinach and other spices. The butternut squash in particular melts into the sauce in a really satisfying way along with the red lentils which make it nice and thick!

After a long day at work we often want dinner on the table within minutes of walking through the door. So, we usually skip making rice and simply serve this curry with chapattis, parathas or naan breads.

Don’t worry, if you do the same you won’t be left feeling hungry. The big hunks of butternut squash and the lentils will definitely make sure you feel full! The sauce is so good you’ll definitely want some sort of bread to mop it up.

 The recipe

Butternut Squash and Coconut Curry (v)

Prep Time: 15 minutes

Cook Time: 6 hours, 15 minutes

Total Time: 6 hours, 30 minutes

Serving Size: Serves 4

Ingredients

  • 1 white onion (sliced)
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 1 tsp cumin seeds
  • 1 butternut squash (chopped into large cubes)
  • 1 red pepper (cubed)
  • 1 yellow pepper (cubed)
  • ½ bag baby spinach
  • 1 can of low fat coconut milk
  • 1 can of passata/chopped tomatoes
  • 1 cup red lentils
  • 2 cloves of garlic (minced)
  • 2 red chillies (sliced)
  • 1 inch cubed of root ginger (grated)
  • 1 bunch fresh coriander

Instructions

  1. [Optional] Fry off the onions and spices in a little oil for 5 minutes or until the onions become translucent.
  2. Add all of the ingredients (bar the spinach and coriander) to you slow cooker and cook on low for 6 hours.
  3. Add the spinach and most of the coriander (leaving a little for garnish) and let cook for 15 more minutes.
  4. Serve with the coriander garnish.

Notes

This will last on low for up to 8 hours!

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I use the Optimum Pressure Cooker Pro slow cooking function to make this recipe. If you are interested in buying it click here (heads up, this is an affiliate link!) Alternatively you can read my review here.

More slow cooker recipes

I don’t know what I’d do without my slow cooker. The wonderful Baking Queen 74 has a TONNE of amazing slow cooker recipes including both savoury and sweet recipes.

If it’s vegetarian slow cooker recipes you’re after then make sure you check out this 7 day meal plan made up entirely of vegetarian meals that you can even cook in your slow cooker from frozen making meal prep even easier!

Pin it for later!

If you like this recipe then please do share it with your friends and family – best of all, pin it for later. Enjoy!

This Slow Cooker Butternut Squash and Coconut Curry cooks low and slow so it's ready in time for dinner! Serve with naan bread for an easy mid-week meal! Get the recipe at Supper in the Suburbs!

 

11 comments

    1. Hi Ana! Woops! Must update the recipes – thanks for spotting. We use about a cup of dried lentils. They cook in the sauce as it simmers. If you want to cut down cooking time you could always soak them first or use pre-soaked lentils out of a can. Hope that helps!

    1. Hi Sheena. Are you suggesting using a slow cooker? I would have thought 4-5 hours would be perfectly fine. The main thing is ensuring the butternut squash is cooked so if you are worried chop it a little smaller. Good luck. Hope that helps!

  1. The slow cooker is my savior but I have never made a butternut squash recipe in it yet. This one look perfect to try first. Love all the spices and ingredients. Sounds delicious!

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