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–+ servings

Butternut Squash Red Lentil Curry

This delicious and cozy Red Lentil Curry will cure what ails you this Fall and Winter!
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Servings: 5 servings
Author: Teri-Ann Carty
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Equipment

  • Slow Cooker

Ingredients

  • 2 tbsp olive oil
  • ½ yellow onion diced
  • 1 clove garlic finely minced
  • 1 carrot diced
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp Kashmiri chili powder
  • 4 cup butternut squash cubed
  • 1 cup red lentils rinsed
  • 28 oz can fire roasted tomatoes
  • ½ cup water
  • ½ tbsp salt to taste
  • cracked pepper
  • 400 ml can coconut milk
  • 4 cups kale torn
US Customary - Metric

Instructions

  • Turn the slow cooker on high. Add olive oil, onion, garlic, 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 the 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.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 46g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 972mg | Potassium: 882mg | Fiber: 16g | Sugar: 8g | Vitamin A: 16340IU | Vitamin C: 46mg | Calcium: 180mg | Iron: 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.