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 (v)
Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 30 mins
 

This curry is so easy to make with minimal prep - let the slow cooker do all the hard work. Add my Butternut Squash and Coconut Curry to your meal plan.

Course: Main Course
Cuisine: Indian
Keyword: butternut squash, chilli, coconut milk, coriander, cumin seeds, garam masala, garlic, ginger, onion, red lentils, red pepper, spinach, tinned tomatoes, tumeric, yellow pepper
Servings: 4 people
Author: Emma Walton
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
  • 250 grams spinach
  • 400 millilitres coconut milk use low fat for a lighter curry
  • 400 grams tinned tomatoes
  • 200 grams red lentils dried
  • 2 cloves garlic minced
  • 2 red chillies sliced
  • 1 inch cubed of root ginger grated
  • 1 bunch coriander fresh
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.
Recipe Notes

This will last on low for up to 8 hours!