Every great dish deserves a fitting companion. If you’re wondering what to serve alongside this creamy, rich curry, there are plenty of options. Consider a side of fluffy basmati rice, which soaks up the delightful flavors beautifully.
You could also serve it with warm naan bread to scoop up the curry—it’s like a hug for your taste buds! Or, a simple side salad with a tangy dressing can provide a refreshing contrast. The vibrant flavors will blend perfectly, making every bite compelling.
Why This Recipe is a Must-Try
Let me tell you, slow cooker butternut squash lentil curry is like a warm embrace on a chilly evening. The ingredients work together to create an inviting dish that not only nourishes the body but also warms the soul.
As a registered dietitian, I always emphasize the importance of whole foods, and this recipe is packed with them. Lentils provide a great source of plant-based protein and fiber, while butternut squash adds a touch of sweetness and nutrients like vitamins A and C.
This dish is also effortlessly easy to prepare. Just toss everything into the slow cooker, and voila—dinner sorts itself out! On busy days when you don’t have time to watch the stove, this recipe comes to the rescue. It’s comforting, healthy, and downright delicious. And the best part? You can enjoy the aroma wafting through your kitchen while you focus on the other joys of life.
My Enthusiasm for the Ingredients
I can’t express how much joy the ingredients of this recipe bring me. Butternut squash, for instance, is like the superhero of the vegetable world. It’s versatile, tasty, and packed with nutrients.
I’ve roasted it for simple side dishes, pureed it into soups, and even added it to salads for a touch of sweetness. The beauty of using it in this curry is how it melds with the spices, creating a depth of flavor that’s out of this world.
And those lentils? Oh, how I adore lentils! They are not just pantry staples; they’re a powerhouse of nutrition. Rich in protein, they fill you up without weighing you down. Plus, you don’t need to soak them ahead of time, saving precious minutes in meal prep. Thanks to my culinary adventures, I’ve discovered that lentils practically embrace the spices they mingle with. When they simmer in this curry, they soak up every bit of flavor.
I’ve encountered my fair share of spices, but garam masala is particularly special to me. Its warm, complex profile works wonders here. It subtly dances with the garlic and ginger, creating a blissful unity of flavors. And let’s not forget the creamy coconut milk! It adds richness and a velvety texture, transforming this dish into comfort food at its finest.
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Ingredients List
Let’s get into the nitty-gritty. Here are the stars of our show, along with their measurements:
- 4 cups butternut squash cubes (peeled, seeds removed, about half of a large squash)
- 2 teaspoons ground turmeric (for that lovely color and health benefits)
- 2 cups dried red lentils (uncooked, packed with protein)
- 1 medium onion, finely diced (for that aromatic base)
- 1 teaspoon sea salt (to enhance the flavors)
- 2 teaspoons ground coriander seed (adds a citrusy note)
- 1 can (13.5 oz) full-fat coconut milk (400 mL; for creaminess)
- 2 tablespoons fresh ginger, grated or finely minced (for warmth)
- 3 cups vegetable or chicken broth (for a rich liquid base)
- 2 teaspoons garam masala spice blend (for warmth and complexity)
- 2 cloves garlic, minced (the aromatic staple)
- 1 small cinnamon stick (for a hint of sweetness)
- 1 can (19 oz) canned diced tomatoes with juices (540 mL; adds a acidic balance)
- Juice of ½ lime (to brighten the dish)
- 2 teaspoons ground cumin (for that earthy note)
- 1 teaspoon smoked paprika (optional; for a hint of smokiness)
- Additional salt to taste (if needed)
How to Make Slow Cooker Butternut Squash Lentil Curry
Now that we’re all on the same page, let’s get cooking! Here’s how to make this luscious curry step by step.
Step 1: Prep the Ingredients
Start by peeling and dicing the butternut squash. This can be a bit of a workout, but that’s how you know you’re getting the freshest flavors. Aim for uniform cubes—this helps them cook evenly.
Finely dice the onion, and mince the garlic and ginger. You’ll want these aromatics to shine in the final dish. Measure out your spices, so you have everything ready to go.
Step 2: Load the Slow Cooker
Grab your slow cooker (I have a trusty one that’s seen me through countless meals) and toss in the butternut squash, lentils, onion, garlic, and ginger. Sprinkle the ground turmeric, coriander, cumin, and smoked paprika if you’re using it. Add the sea salt for flavor.
Next, pour in the diced tomatoes with their juices. Without the acid from the tomatoes, the dish wouldn’t have the delightful balance it needs.
Step 3: Add Liquids for Cooking
Next comes the full-fat coconut milk and the broth. These liquids will create a wonderful curry base. Stir it all together, ensuring the lentils and squash are covered.
Insert the small cinnamon stick for that subtle sweetness as it cooks. Cover the slow cooker and set it on low for about 6 hours or high for 3.
Step 4: Check and Adjust
After the cooking time has passed, check the consistency. You want a creamy texture; if it seems too thick, add a splash more broth. Depending on your preference, taste and adjust the salt and spices.
Step 5: Serve it Up
When you’re ready to eat, stir in the lime juice for a fresh kick. Discard the cinnamon stick and let everyone serve themselves. I recommend pairing it with warm naan or basmati rice, so they can soak up all that curry goodness.
Nutrition Information
Recipe Notes
- Butternut Squash: This sweet, nutty flavor benefits from roasting as well, elevating it to new heights.
- Red Lentils: They cook quickly and blend right into the dish, adding to the creamy texture.
- Coconut Milk: The increased fat content helps with the consistency, ensuring a smooth dish.
- Fresh Ginger: This ingredient adds a zing that is uplifting and can be adjusted to your spice tolerance.
- Cinnamon: A little goes a long way, bringing warmth and coherence to the myriad of spices.
- Diced Tomatoes: Their acidity is crucial to balancing the sweet flavors of the squash and coconut.
Recipe Variations
Feel free to mix things up! Here are a few variations that you might find fun to try:
- Add More Veggies: Consider adding spinach, kale, or even peas for extra nutrients.
- Protein Boost: After a taste test, throw in some chickpeas or shredded chicken if you’re looking for a heartier meal.
- Spicy Kick: Toss in some chopped chili peppers or cayenne pepper for heat.
- Herb Infusion: Top with fresh cilantro or basil at the end for bright flavor.
Slow Cooker Butternut Squash Lentil Curry
Ingredients
Equipment
Method
- Start by peeling and dicing the butternut squash. This can be a bit of a workout, but that’s how you know you’re getting the freshest flavors. Aim for uniform cubes—this helps them cook evenly.
- Finely dice the onion, and mince the garlic and ginger. You’ll want these aromatics to shine in the final dish. Measure out your spices, so you have everything ready to go.
- Grab your slow cooker (I have a trusty one that’s seen me through countless meals) and toss in the butternut squash, lentils, onion, garlic, and ginger. Sprinkle the ground turmeric, coriander, cumin, and smoked paprika if you’re using it. Add the sea salt for flavor.
- Next, pour in the diced tomatoes with their juices. Without the acid from the tomatoes, the dish wouldn’t have the delightful balance it needs.
- Next comes the full-fat coconut milk and the broth. These liquids will create a wonderful curry base. Stir it all together, ensuring the lentils and squash are covered.
- Insert the small cinnamon stick for that subtle sweetness as it cooks. Cover the slow cooker and set it on low for about 6 hours or high for 3.
- After the cooking time has passed, check the consistency. You want a creamy texture; if it seems too thick, add a splash more broth. Depending on your preference, taste and adjust the salt and spices.
- When you’re ready to eat, stir in the lime juice for a fresh kick. Discard the cinnamon stick and let everyone serve themselves. I recommend pairing it with warm naan or basmati rice, so they can soak up all that curry goodness.
Nutrition
Notes
- Butternut Squash: This sweet, nutty flavor benefits from roasting as well, elevating it to new heights.
- Red Lentils: They cook quickly and blend right into the dish, adding to the creamy texture.
- Coconut Milk: The increased fat content helps with the consistency, ensuring a smooth dish.
- Fresh Ginger: This ingredient adds a zing that is uplifting and can be adjusted to your spice tolerance.
- Cinnamon: A little goes a long way, bringing warmth and coherence to the myriad of spices.
- Diced Tomatoes: Their acidity is crucial to balancing the sweet flavors of the squash and coconut.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I use frozen butternut squash instead?
Yes, frozen butternut squash cubes can save you time. Just toss them in straight from the freezer without thawing.
2. Is it necessary to use coconut milk?
Coconut milk adds creaminess and a unique flavor, but you can substitute it with almond milk or a dairy option if you prefer.
3. How spicy is this curry?
The spice level can be adjusted based on your preferences. The current spice profile is mild—perfect for even the kids if you skip any additional chili.
4. Can I make this in an Instant Pot?
Absolutely! Sauté the aromatics first, then add the remaining ingredients. Cook on high pressure for about 15 minutes. Use the natural release method before serving.
5. How long does this keep in the fridge?
This dish can be stored for up to a week in the refrigerator. Just reheat gently on the stove.
6. Can I freeze leftovers?
Yes, this curry freezes beautifully! Just let it cool down, then store in airtight containers for up to three months.
Conclusion
Slow cooker butternut squash lentil curry is a dish that offers both substance and soul. It’s perfect for anyone seeking to balance health with comfort. As I’ve shared, the ingredients harmonize wonderfully, creating a meal that invites warmth and satisfaction.
It’s a staple in my household, and I hope it finds a place in yours too. Don’t shy away from experimenting with the variations, and enjoy the delightful journey of cooking this dish. Your taste buds will thank you!
