Slow Cooker Butternut Squash Lentil Curry

Ingredients

• Lentils

  Pink, raw

  2 cup or 384g

• Squash

  Winter, butternut, raw

  4 cup, cubes or 560g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Garam Masala

  Badia

  2 tsp or 48g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 tsp or 6g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 ½ cup or 600g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Lime juice

  Raw

  ½ lime yields or 22g

Directions

1. Combine all ingredients except lime juice in a 5-quart slow cooker. Cook on low for 8 hours until the lentils and squash are tender.
2. Serve the curry hot, drizzled with lime juice to taste.

Similar Foods

• Slow Cooker Butternut Squash Soup
• Thai Curried Butternut Squash Soup
• Slow Cooker Moroccan Chicken and Lentils
• Pressure Cooker Winter Squash and Lentil Stew
• Slow Cooker Potato and Cauliflower Curry
• Thai Red Curry with Butternut Squash and Chickpeas