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.
Curries from around the world
Whilst Chicken Tikka Masala might be a popular "British dish", the curry recipes that appear on this blog aren't inspired by the curries found in a British curry house.
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.
This recipe is no different. It may not be the most authentic of curry recipes but it is delicious and made with love.
Slow cooked to perfection
Although this recipe may not be 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.
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)
Ingredients
- 1 white onion sliced
- 1 tablespoon garam masala
- 2 teaspoon turmeric
- 1 teaspoon 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 root ginger grated
- 1 bunch coriander fresh
Instructions
- [Optional] Fry off the onions and spices in a little oil for 5 minutes or until the onions become translucent.
- Add all of the ingredients (bar the spinach and coriander) to you slow cooker and cook on low for 6 hours.
- Add the spinach and most of the coriander (leaving a little for garnish) and let cook for 15 more minutes.
- Serve with the coriander garnish.
Notes
Nutrition
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 am always in pursuit of more slow cooker recipes and will do my best to bring more to the blog.
Ana says
How much of the lentils did you use? were they presoaked?
Emma Walton says
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!
Becky says
Looking forward to trying this. I can’t eat lentils though- is there something I can substitute for them, or leave them out without affecting the recipe too much?
Emma Walton says
My preference would be to swap them out for chickpeas but any beans of your choice would work.
Sheena says
Can you cook on high for 4-5 hours?
Emma Walton says
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!
Emma Walton says
Also make sure there is plenty of liquid once all ingredients have gone in. If you need to just add water or stock.
Kristine says
What a delicious list of ingredients! I personally love butternut squash in everything and this sounds delightful. Looking forward to trying it, thanks!
Jessica @Small Bites by Jessica says
This sounds like the perfect comfort food for the fall! Love butternut squash for this time of year!
Patty @ Spoonabilities says
I can almost smell the deliciousness of the curry and coconut!
Ginny says
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!
Rachel Turner says
Hello! I am not much for cooking, but I’m wondering why curry isn’t listed as an ingredient? Am i missing something? Thanks!
Emma Walton says
Hi Rachel. The recipes doesn't use genreic curry powder as it uses garam masala, cumin and other ground ans fresh spices for an authentic curry taste! Enjoy!
Tina says
I love this recipe could I freeze my left overs?
Emma Walton says
I'm glad you enjoyes it! I tend to refrigerate mine rather than freeze. You might find the butternut squash goes quite mushy when you reheat but otherwise should be delicious!
Julie wood says
Love this recipe, make a batch an d freeze .sometimes add the spinach when reheating. I always fry off onions and spices first.
Emma says
So glad you like it Julie!