Slow Cooker Red Lentil and Butternut Squash Curry Tips, FAQ & printable recipe

Tips for success

To enhance the final presentation, you can serve the curry with a sprinkle of fresh cilantro or a squeeze of lime juice, though these are entirely optional.

If you find the curry is too thick after cooking, stir in a small amount of warm water or vegetable broth until you reach your preferred consistency. Taste the curry before serving and adjust the seasoning if necessary.

The beauty of this recipe lies in its simplicity, making it a versatile base for various additions. If you have leftover cooked vegetables on hand, they can be folded into the curry during the final minutes of cooking.

This is a great way to use up ingredients and add extra color and texture to the final dish without adding significant preparation time.

Variations

• Spiced Ginger Twist: Add one tablespoon of freshly grated ginger during the assembly phase to bring a bright, zesty warmth to the curry base.
• Extra Protein Boost: Stir in a cup of cooked chickpeas during the final thirty minutes of cooking for added texture and plant-based protein.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat on the stovetop over low heat or in the microwave, stirring occasionally, until hot throughout.

Transfer any leftovers into an airtight container once they have cooled to room temperature. It is important that the food does not sit out for longer than two hours to ensure food safety. Properly stored, the curry maintains its quality for several days in the refrigerator, making it an excellent option for quick future meals.

This curry is an excellent candidate for making ahead, as the flavors often deepen and improve after resting in the refrigerator for a day or two. Simply follow the cooking instructions, allow the dish to cool completely, and store it in the refrigerator. Reheat portions as needed for a quick and satisfying dinner.

Serving ideas

Serve the curry piping hot in individual white ceramic bowls to highlight the vibrant colors of the squash and lentils.

This dish pairs exceptionally well with warm naan bread or steamed basmati rice, which help to soak up the creamy, spiced coconut sauce. The presentation should be simple and clean to let the natural colors of the ingredients shine.

For a more complete meal, consider serving the curry alongside a simple cucumber and yogurt salad to provide a cooling contrast to the warm spices.

The combination of textures—soft lentils, tender squash, and a creamy sauce—makes this a comforting and filling option for any evening. Ensure the bowls are warmed slightly before serving to keep the curry hot for longer.

Frequently asked questions

Recipe card

Slow Cooker Red Lentil and Butternut Squash Curry

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 cups dry red lentils, rinsed
• 2 cups diced butternut squash
• 2 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk

Instructions

1. Add the rinsed red lentils, diced butternut squash, curry powder, and the full-fat coconut milk directly into the slow cooker bowl. Ensure the ingredients are evenly distributed to allow for consistent cooking.
2. Cover the slow cooker with the lid. Set the device to cook on high for 3 to 4 hours, or until the lentils are tender and the squash is soft enough to mash with a fork.
3. Once the cooking time is complete, stir the mixture gently to combine the creamy sauce with the vegetables. Ladle the hot curry into individual white ceramic bowls and serve immediately while steaming.

Estimated nutrition per serving

Calories

320

Protein

10.5 g

Carbohydrates

42 g

Fat

14 g

Fiber

9 g

Sugar

4.5 g

Sodium

150 mg

Automatic estimate from the ingredient list, not laboratory-verified.