Slow Cooker Butternut Squash Lentil Curry

Ingredients

• Lentils

  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. Rinse the red lentils under cool water until it runs mostly clear. Prep the squash (peeled, seeded, and cubed), finely chop the onion, and mince the garlic.
2. Add the lentils, squash, onion, garlic, curry powder, dried coriander leaf, garam masala, turmeric, cumin, and salt to a 5‑quart slow cooker. Pour in the coconut milk, diced tomatoes with their juices, and chicken stock; stir well to combine.
3. Cover and cook on Low until the lentils and squash are very tender, about 8 hours. If the curry seems thin, cook uncovered for the last 20–30 minutes; if too thick, stir in a splash of stock or water.
4. Stir, then taste and adjust salt if needed. Serve hot with a squeeze of lime juice to finish.