Slow Cooker Butternut Squash Lentil Curry Recipes

LENTIL BUTTERNUT SQUASH CURRY RECIPE (VEGAN RECIPE)

Steps:

• Rinse the lentils under cold water and keep them aside in a bowl.
• Now heat a large skillet and add olive oil.
• Add bay leaf, cumin seeds, cloves and saute over low heat.
• Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color.
• Add the soaked lentils and saute everything together.
• Now, add the spices, saute and cover cook for 10 minutes over low heat (stir every 2 minutes).
• Once lentils are little mush, add stock, butternut squash, and saute everything evenly.
• Let this cook for another 30 minutes or till lentils are completely cooked and creamy.
• Finally add coconut milk and cook for a further 15 minutes (over medium flames).
• Turn off the heat.
• Transfer to serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds.
• Serve with choice of sides like bread/roti/rice or any grain of choice.

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.

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

Steps:

• Turn a slow cooker on High.
• Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
• Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

RED LENTIL & SQUASH DHAL

Steps:

• Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
• Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.