Crockpot Butternut Squash Lentil Curry is the perfect choice. Packed with wholesome ingredients and bursting with flavor, it’s a meal that’s sure to satisfy your taste buds and nourish your body.
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours and 15 minutes
Cuisine: Vegan
Ingredients:
- 1 butternut squash, peeled, seeded, and cubed
- 1 cup dried green or brown lentils, rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Equipment/Utensils Required:
- Crockpot or slow cooker
- Cutting board
- Knife
- Wooden spoon or spatula
Preparation Steps:
- In the crockpot, combine the cubed butternut squash, rinsed lentils, diced tomatoes, coconut milk, diced onion, minced garlic, curry powder, turmeric, cumin, coriander, cayenne pepper (if using), salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the butternut squash is tender and the lentils are cooked through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped fresh cilantro, and accompanied by cooked rice or naan bread.
- Enjoy this flavorful and comforting Vegan Crockpot Butternut Squash Lentil Curry with your favorite sides!
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
Vitamins and Minerals (per serving):
- Vitamin A: 22%
- Vitamin C: 50%
- Iron: 20%
- Folate: 30%
- Potassium: 25%
Crockpot Butternut Squash Lentil Curry
Vegan Crockpot Butternut Squash Lentil Curry is a warm and comforting dish that's perfect for chilly evenings. Whether you're cooking for your family or hosting a dinner party with friends, this curry is sure to impress.
Ingredients
- 1 butternut squash peeled, seeded, and cubed
- 1 cup dried green or brown lentils rinsed
- 1 can 15 ounces diced tomatoes
- 1 can 15 ounces coconut milk
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper optional, for extra heat
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Cooked rice or naan bread for serving
Instructions
- In the crockpot, combine the cubed butternut squash, rinsed lentils, diced tomatoes, coconut milk, diced onion, minced garlic, curry powder, turmeric, cumin, coriander, cayenne pepper (if using), salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the butternut squash is tender and the lentils are cooked through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped fresh cilantro, and accompanied by cooked rice or naan bread.
- Enjoy this flavorful and comforting Vegan Crockpot Butternut Squash Lentil Curry with your favorite sides!
Notes
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Vitamin A: 22%
- Vitamin C: 50%
- Iron: 20%
- Folate: 30%
- Potassium: 25%
