Best Easy Butternut Squash Slow Cooker Curry Recipes

SLOW COOKER BUTTERNUT SQUASH LENTIL CURRY

Slow Cooker Butternut Squash Lentil Curry image

This slow cooker butternut squash lentil curry is creamy and flavored with warm spices, butternut squash, coconut milk and lime juice! Works great as a comforting vegan dinner, or for meal prep.

Provided by Denise Bustard

Time 8h

Number Of Ingredients 16

Ingredients

2 cups red lentils ((dried; uncooked))
4 cups butternut squash ((peeled, seeds scooped out, and cubed; roughly 1/2 of a large butternut squash))
1 onion ((finely chopped))
2 cloves garlic ((minced))
2 tablespoons fresh ginger ((grated or finely chopped))
1 tablespoon curry powder
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons turmeric
2 teaspoons ground cumin
1 teaspoon salt
13.5 oz coconut milk ((1 can; 400mL- use full fat))
19 oz diced tomatoes ((1 can; 540mL; see *notes; including juices))
3 cups stock
1/2 lime ((juiced))
salt ((if needed))

Steps:

Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
Add salt & lime, adjust to taste.
Mash everything up with a potato masher or serve as is.

Nutrition Facts : ServingSize 1 /8 of batch, Calories 286 kcal, Carbohydrate 34 g, Protein 12 g, Fat 12 g, SaturatedFat 9 g, Sodium 410 mg, Fiber 6 g, Sugar 5 g

SLOW COOKER BUTTERNUT SQUASH CURRY

Slow Cooker Butternut Squash Curry image

How to cook easy slow cooker butternut squash curry with a base sauce to make the perfect midweek slow cooker veggie meal for all the family

Provided by SarahJChristie

Categories Slow Cooker Recipes

Time 4h30m

Number Of Ingredients 13

Ingredients

1/2 a butternut squash
2 chopped onions
3 finely chopped carrots
3 crushed garlic cloves
2 tbsp olive oil
1 tbsp garam masala
1/2 tsp chilli powder
1 tsp cinnamon
2 tsp ground cumin
A handful of chopped fresh coriander
100ml vegetable stock
400g tin chopped tomatoes
Fat free yogurt if you like you curry's creamy?

Steps:

Chop and prepare all of the vegetables. I don't chop anything too small or fine if I'm putting it in the slow cooker.
Add the garlic, coriander and spices to the slow cooker, stirring in well with butternut squash.Now add the chopped tomatoes, vegetable stock, carrots and onion to the slow cooker and stir to combine.
Season with salt and pepper
Cook on medium for 4 hrs and serve with rice and nan bread, garnish with fresh coriander.The butternut squash cooks down so it is much softer in texture, yet does not disintegrate.

Nutrition Facts : Calories 196 calories, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 6 grams fiber, Protein 6 grams protein, SaturatedFat 0,4 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat

SLOW COOKER VEGETABLE CURRY

Slow cooker vegetable curry image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 13

Ingredients

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

Steps:

Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Nutrition Facts : Calories 391 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

BUTTERNUT SQUASH CURRY

Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

EASY BUTTERNUT SQUASH SLOW COOKER CURRY

Easy Butternut Squash Slow Cooker Curry image

A very simple Curry that is tasty and filling, using autumnal veg. For variation, throw in some chic peas for added texture and/or red wine for an even more meaty taste. Serves 6-8.

Provided by _goose

Time 5h15m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Throw all the ingredients (except the yogurt) into the Slow Cooker.
Cook on High for 1 hour, then turn down to Low for the remaining 4 hours.
Check it half way through, give it a quick stir and add more water if necessary, to prevent the lentils sticking to the sides of the
Stir in the greek yogurt at the end.
Serve with rice. This dish also freezes well so you can divide into batches.