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- 1 medium butternut squash, peeled and diced - 1 cup green or brown lentils, rinsed - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 4 cups vegetable broth - Fresh cilantro, for garnish - Cooked rice or quinoa, for serving You can add these items to boost the taste: - 1 tablespoon lime juice - 1 tablespoon soy sauce - A pinch of cayenne pepper for heat - 1 cup spinach for extra greens If you don’t have some items, try these swaps: - Use sweet potatoes instead of butternut squash. - Swap green or brown lentils for red lentils for a different texture. - Coconut milk can be replaced with almond milk, though it will change the flavor. - Use vegetable stock instead of broth for a lighter taste. Each ingredient brings its own charm to this dish. I find that the butternut squash adds natural sweetness, while lentils give it heartiness. Using fresh herbs, like cilantro, at the end really brightens the flavors. Enjoy your cooking adventure! To start, gather your fresh ingredients. You will need: - 1 medium butternut squash, peeled and diced - 1 cup green or brown lentils, rinsed - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 4 cups vegetable broth - Fresh cilantro, for garnish - Cooked rice or quinoa, for serving First, peel and dice the butternut squash. This can be tricky, so take your time. Rinse the lentils under cold water to remove dust. Chop the onion finely and mince the garlic. Grate the ginger for a nice, fresh flavor. Next, place all these ingredients into your slow cooker. Add the diced squash, lentils, onion, garlic, and ginger into the pot. Make sure to stir well, so everything mixes together. Now, add the spices. This includes the red curry paste, ground cumin, ground coriander, turmeric, salt, and black pepper. Mix these in thoroughly. Pour in the coconut milk and diced tomatoes. Then, add the vegetable broth. Give everything a good stir again to combine all the flavors. Cover the slow cooker. You can set it on low for 6-8 hours or high for 3-4 hours. The goal is to have tender lentils and squash. Once the cooking time is up, check the curry. Stir it gently. If you want a creamier texture, mash some squash against the sides of the slow cooker. This will add a nice body to the dish. Taste the curry before serving. Adjust the seasoning to your liking. If it needs more salt or spice, add a little more. Serve this hearty curry hot over rice or quinoa. Don’t forget to sprinkle fresh cilantro on top for a burst of flavor! To boost the taste of your curry, use fresh spices. Ground spices lose flavor over time. Try to use whole spices and grind them before use. Add a squeeze of lime juice before serving. This adds brightness and freshness. You can also mix in some chopped spinach or kale for extra nutrition. These greens will cook down nicely in the curry. Serve your butternut squash lentil curry over a bed of cooked rice or quinoa. The grains soak up the rich sauce. You can also pair it with warm naan or pita bread. This makes for a hearty meal. For a refreshing touch, add a simple salad with cucumber and tomatoes. This balances the warm flavors of the curry. Presentation matters in making your dish look appealing. Serve the curry in deep bowls. Top with a sprinkle of fresh cilantro for color. A wedge of lime on the side adds a nice touch. You can also add a dollop of yogurt or coconut cream for creaminess. This makes the dish look gourmet and inviting. {{image_2}} This dish is naturally both vegetarian and vegan. It shines with plant-based goodness. The main ingredients are butternut squash and lentils. They provide protein, fiber, and nutrients. You can easily enjoy this meal without any animal products. You can switch things up with your choice of lentils. Try red lentils for a softer texture. You can also add different vegetables, like carrots or spinach. They will enhance both flavor and nutrition. If you prefer a nutty taste, replace coconut milk with almond milk. For added depth, you might use vegetable stock instead of broth. If you like heat, add more red curry paste or fresh chilies. You can also sprinkle in some cayenne pepper. For a milder taste, reduce the curry paste. You can also add a dollop of yogurt on top to cool it down. Adjusting spice levels makes this dish perfect for everyone. You can store leftovers in an airtight container. Make sure the curry is cool before sealing. Place it in the fridge for up to four days. If you want to keep it longer, freezing is a better option. To freeze, use freezer-safe containers or bags. Portion out the curry for easy meals later. Label each bag with the date. You can freeze the curry for up to three months. Just remember, it’s best to freeze before adding fresh cilantro. When ready to eat, thaw the curry in the fridge overnight. Reheat it in a pot on the stove over low heat. Stir frequently to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between. Add a splash of vegetable broth if it seems too thick. Yes, you can use other lentils. Green and brown lentils work well. They hold their shape better. You can also try red lentils. They cook faster and become softer. This may change the curry's texture but keeps it tasty. To add spice, increase the curry paste. You can also add red pepper flakes. Fresh chopped chili peppers can boost heat, too. Adjust to your taste. Just remember to taste as you go. Balance is key to a great dish. Yes, you can cook this curry on the stove. Use a large pot. Sauté the onion, garlic, and ginger first. Then add the butternut squash and lentils. Pour in the liquids and spices. Simmer on low for about 30-40 minutes until everything is tender. Butternut squash is rich in vitamins A and C. It supports good vision and a strong immune system. Lentils provide protein and fiber. They keep you full and support digestive health. Together, they make a nutritious and hearty meal. In this article, we covered the essential ingredients for slow cooker butternut squash lentil curry. You learned about preparation steps, cooking tips, and how to enhance flavor. We explored different variations and storage methods. Remember, this dish can be customized to fit your taste. Use what you have and experiment. It makes a delicious, healthy meal that you’ll enjoy over and over. Dive into this recipe and add your unique touch! Enjoy every bite.

Slow Cooker Butternut Squash Lentil Curry

Indulge in the warmth of this hearty butternut squash lentil curry, a perfect mix of comfort and nutrition! Made with fresh ingredients like coconut milk and aromatic spices, this slow cooker recipe is a feast for your taste buds. Easy to prepare and packed with flavor, it's perfect for cozy nights. Click through to discover the full recipe and bring some warmth to your table! #ButternutSquash #LentilCurry #HealthyRecipes #SlowCookerRecipes
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Ingredients
  

1 medium butternut squash, peeled and diced

1 cup green or brown lentils, rinsed

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

1 onion, chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons red curry paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

4 cups vegetable broth

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

In a slow cooker, combine the diced butternut squash, rinsed lentils, chopped onion, minced garlic, and grated ginger.

    Add the red curry paste, ground cumin, ground coriander, turmeric powder, salt, and black pepper to the mixture. Stir well to combine.

      Pour in the can of coconut milk and the can of diced tomatoes along with the vegetable broth. Mix thoroughly until everything is evenly distributed.

        Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours, until the lentils and squash are tender.

          Once cooked, give the curry a good stir. Taste and adjust seasoning if necessary. If you prefer a creamier texture, mash some of the squash against the sides of the slow cooker.

            Serve hot over cooked rice or quinoa and garnish with fresh cilantro.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours (slow cook time) | 4 servings

                - Presentation Tips: Serve the curry in deep bowls with a sprinkle of fresh cilantro on top and a wedge of lime on the side for an added zing!