A hearty vegetarian slow cooker stew with butternut squash, red lentils, coconut milk and robust blend of spices. Vegan + gluten-free.Slow Cooker Butternut Squash Lentil Curry


  • 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

After cooking

  • 1/2 lime (juiced)
  • salt (if needed)


  • 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.


  • After cooking, butternut squash lentil curry may be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Freezer Crockpot Meal:

  • Combine all ingredients except for the stock in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. Remove as much air as possible.
  • Freeze for up to 3 months.
  • Thaw completely, then add to the base of a 5 quart slow cooker with the stock. Cook on low for 8 hours

more instructions please visit: https://sweetpeasandsaffron.com/slow-cooker-butternut-squash-lentil-curry