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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!
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4 from 2 votes

Butternut Squash and Coconut Curry (v)

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.
Prep Time15 mins
Cook Time6 hrs 15 mins
Total Time6 hrs 30 mins
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
Calories: 556.33kcal
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 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

This will last on low for up to 8 hours!

Nutrition

Calories: 556.33kcal | Carbohydrates: 74.68g | Protein: 22.08g | Fat: 23.32g | Saturated Fat: 19.23g | Sodium: 212.41mg | Potassium: 2295.58mg | Fiber: 24.96g | Sugar: 13.52g | Vitamin A: 27373.54IU | Vitamin C: 197.68mg | Calcium: 257.52mg | Iron: 12.75mg