SLOW-COOKER CURRY WITH BUTTERNUT SQUASH

Slow-Cooker Curry with Butternut Squash image

Try out a new curry recipe for any weeknight with our Slow-Cooker Curry with Butternut Squash from My Food and Family. Slow-cooker curry is the best when you can add everything together in the morning and not have to worry about it until you get home from work.

Provided by My Food and Family

Categories Home

Time 6h10m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

1 butternut squash, cut into 1-inch chunks
2 cups vegetable broth
1 each green and red bell pepper, chopped
1 onion, chopped
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 jalapeño pepper, chopped
2 Tbsp. each minced garlic and gingerroot
2 Tbsp. sugar
2 Tbsp. red curry paste
1-1/3 cups long-grain brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

Combine all ingredients except cream cheese and rice in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 50 min. before the curry is done, cook rice as directed on package, omitting the salt.
Add cream cheese to curry; stir until melted. Serve over rice.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g