Slow Cooker Indian Butternut Squash and Lentil Curry
It's remarkable how different combos of spices, herbs and simple ingredients can make for such a phenomenal meal.
Servings - 4 servings
Ingredients
- 10 oz. frozen butternut squash cubes
- 1 small yellow onion
- 2 tsp minced garlic
- 1 Tbsp ground cumin
- 1 Tbsp garam masala
- 2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 ts[ salt
- 15 oz. can diced tomatoes
- 8 oz. can tomato sauce
- 5 cups water
- 2 cups red lentils
- 1 bay leaf
- Garnish: chopped cilantro
- Garnish: lime wedges
- Side: naan bread
Instructions
- Dice the onion.
- Peel and chop the carrots. Chop the celery.
- Open the diced tomatoes.
- Place the cubed butternut squash, diced onion, and minced garlic into the base of the slow cooker. Gently toss with spatula.
- In a small bowl, mix together the ground cumin, garam masala, ground ginger, cinnamon, cayenne pepper, and salt. Sprinkle over the butternut squash. Then pour the diced tomatoes and tomato sauce over the top. Finally, carefully pour water into the slow cooker insert, and then gently stir in the lentils. Finally, add the bay leaf.
- Set the slow cooker on low and cook for 8 hours. Remove the bay leaf, before serving.
- Garnish with lime and cilantro.
- Serve Slow Cooker Indian Butternut Squash and Lentils over flatbread.