Slow Cooker Butternut Squash Lentil Curry

Ingredients

• Lentils

  Raw

  2 cup or 384g

• Squash

  Winter, butternut, raw

  4 cup, cubes or 560g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Curry powder

  Spices

  1 tbsp or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Curry Paste, Garam Masala

  Patak's

  ⅔ tablespoons or 33g

• 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, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Tomatoes

  Crushed, canned

  1 ¼ can (15 oz) or 538g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Limes

  Raw

  ½ fruit or 34g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Combine all ingredients in the base of a 5 quart slow cooker and cook low 8 for hours.
2. To Prep Ahead & Freeze:
3. Combine all ingredients except for the coconut milk and stock in a gallon-sized freezer bag. Remove as much air as possible.
4. Freeze for up to 3 months.
5. Thaw completely, then add to the base of a 5 quart slow cooker with the stock and coconut milk. Cook on low for 8 hours
6. Recipe by: Denise (source: https://sweetpeasandsaffron.com/slow-cooker-butternut-squash-lentil-curry/)

Similar Foods

• Slow Cooker Butternut Squash Lentil Curry
• 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