Easy Butternut Squash Slow Cooker Curry Recipes

SLOW-COOKER CURRY WITH BUTTERNUT SQUASH

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.

SLOW COOKER BUTTERNUT SQUASH LENTIL CURRY

Steps:

• 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.

SLOW COOKER BUTTERNUT SQUASH CURRY

Steps:

• Chop and prepare all of the vegetables. I don't chop anything too small or fine if I'm putting it in the slow cooker.
• Add the garlic, coriander and spices to the slow cooker, stirring in well with butternut squash.Now add the chopped tomatoes, vegetable stock, carrots and onion to the slow cooker and stir to combine.
• Season with salt and pepper
• Cook on medium for 4 hrs and serve with rice and nan bread, garnish with fresh coriander.The butternut squash cooks down so it is much softer in texture, yet does not disintegrate.

SLOW COOKER BUTTERNUT SQUASH

Steps:

• Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
• Cook on Low for 6 to 8 hours.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

SLOW COOKER VEGETABLE CURRY

Steps:

• Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
• Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

BUTTERNUT COCONUT CURRY

Steps:

• In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP

Steps:

• Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
• Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
• Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
• Serve alone or with optional toppings.