Slow Cooker Red Lentil & Butternut Squash Curry

🍲 Slow Cooker Recipe

Ingredients

1 tablespoon olive oil
2 small yellow onions, diced
4 cloves garlic, minced
1 small butternut squash, peeled and cut into 1/2 inch cubes
1 1/2 cups dry red lentils, rinsed and picked through
1 x (400 ml) can coconut milk
1 x (796 ml) can diced tomatoes
1 tablespoon turmeric
1 tablespoon curry powder
1 teaspoon chili powder, or to taste
1 teaspoon salt
1/4 teaspoon pepper
2 cups spinach, chopped
Coriander/cilantro leaves, for garnish
Sesame seeds, for garnish

Directions

Place the ingredients (except for the spinach & garnishes) into the slow cooker in the order listed above.
Cook on High for 4 hours, or Low for 8 hours.
At the end of the cooking time, add in the spinach, stir and allow to wilt, then add garnishing and serve.

My Notes

I left out the spinach, since I only had frozen in the house and wasn’t sure it’d work. Instead of the turmeric, curry powder, chili powder, salt, and pepper, I used 1/2 a jar (135 ml) of Thai Red Curry Paste. This made 10 portions, and freezes well.
We enjoyed this more than the other red lentil curry recipe I have for the slow cooker…