Slow Cooker Butternut Squash Lentil Curry

• Gluten free

• Produce

  • 4 cups Butternut squash
  • 3/4 tsp Coriander, ground
  • 2 cloves Garlic
  • 2 tbsp Ginger
  • 1 Onion
  • 2 cups Red lentils
  • 19 oz Tomatoes, canned

• Canned Goods

  • 1 19 oz can Coconut milk, full-fat
  • 3 cups Stock

• Baking & Spices

  • 1 1/2 tsp Curry powder
  • 3/4 tsp Garam masala
  • 1/2 tsp Salt
  • 3/4 tsp Turmeric

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

Found on sweetpeasandsaffron.com

Ingredients

• 2 cups red lentils
• 4 cups butternut squash, cubed
• 1 onion, minced
• 2 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1½ teaspoons curry powder
• ¾ teaspoon ground coriander
• ¾ teaspoon garam masala
• ¾ teaspoon turmeric
• ¾ teaspoon ground cumin
• ½ tsp salt
• 19 oz can coconut milk- full fat
• 19 oz canned diced tomatoes, including juices
• 3 cups stock

Directions

• Combine all ingredients in the base of a 5 quart slow cooker and cook low 8 for hours.