Butternut Squash Red Lentil Curry
This delicious and cozy Red Lentil Curry will cure what ails you this Fall and Winter!
Equipment
- Slow Cooker
Ingredients
- 2 tbsp olive oil
- ½ yellow onion small (small diced)
- 1 clove garlic (finely minced)
- 1 small carrot (small diced)
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp garam masala
- ½ tsp Kashmiri chili powder
- 4 cup butternut squash (small cubes)
- 1 cup red lentils (rinsed)
- 1 28oz can fire roasted tomatoes
- ½ cup water
- ½ tbsp salt (to taste)
- cracked pepper
- 1 400ml coconut milk
- 4 cups kale torn
Instructions
- Turn the slow cooker on high. Add olive oil, onion and garlic. Add carrot and spices. Stir to combine.
- Add squash, stir to mix. Add red lentils and toss to coat well.
- Add in canned tomatoes, salt and cracked pepper. Place. Lid on the slow cooker and set the timer for 2 1/2 hours.
- Add in coconut milk and torn kale. Place the lid back on and cook for 30 minutes more.
- Check for seasoning and serve with rice.