This Slow Cooker Lentil Curry with butternut squash, spinach and coconut milk is a delicious vegan recipe – serve with rice for a full meal!
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How to make this recipe
This butternut squash dal is a delicious, simple recipe that you can cook throughout the day while you're at work so you come home to a fast, tasty meal. Or, you can chop up the ingredients and dump in the slow cooker on Sunday while you lounge around relaxing, watching TV, reading books or exploring outside. Really, it's up to you what you do with the glorious, extra hours you'll have while waiting for this to cook.
Here's how to make it step-by-step:
- Add all ingredients to the slow cooker except for spinach, garnishes and rice.
- Cook on high for 4 hours, or on low for 8 hours.
- Cook the basmati rice at some point while the dal is in the slow cooker – I usually do this half an hour before the dal is finished.
- Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro if desired.
Ingredients and substitutions
This is a super versatile recipe so you can change up the ingredients for this dish as you please. Here are some suggestions:
Veggies – The veggies you choose to include in this meal are up for debate. I prefer the butternut squash as it cooks slowly and adds a lovely, nutty and sweet flavour to the curry and turmeric, but I could also see any sort of bell pepper or sweet potato working well here. Add in whatever you'd like, including changing up the greens at the end.
Lentils – You can use brown or green lentils with this recipe instead of red lentils. Just a warning though, red lentils become softer and turn into a stew-like texture whereas the other lentils hold their shape more and absorb less liquid, which may result in more of a soupy texture.
Spices – Turmeric, curry powder and chili powder are used in this recipe – I highly recommend keeping the turmeric, but you can add or remove the other spices. Cumin, garam masala, cardamom, coriander and paprika would make excellent additions.
What to serve with lentil curry
Garnish your meatless masterpiece with some sesame seeds and cilantro, and serve alongside some basmati rice. Pro tip: herbs are not just for garnishing. I absolutely love eating generous amounts of them alongside curries, salads, sandwiches and one pot meals, and herbs like cilantro and parsley have killer health benefits and are nutritionally dense. Consider giving a giant handful a try next time you cook up a big meal!
Here are some other serving suggestions:
- Quinoa
- Wild rice
- Side salad
- Roasted broccoli
- Steamed cauliflower or cauliflower rice
- Crusty bread
- Naan or pitas, to dip
Storing and reheating
What I especially love about this meal is that it reheats well, so you'll have leftovers for the whole week. You can keep this slow cooker dal in the fridge up to 5 days. I recommend storing in individual portion sizes in meal prep containers so that all you need to do is reheat in the microwave for 2-3 minutes. Make sure to sprinkle some water overtop before reheating to help the dal retain moisture and not dry out.
Freezing lentil dal
Freezing this lentil dal is super easy too! Just store in glass containers with lids and either defrost in the fridge overnight and reheat in the microwave, or you can reheat from frozen for 6-7 minutes in the microwave. Store the dal and the rice separately in the freezer to preserve them both properly.
More vegetarian slow cooker recipes
Meal prep tools
- This is the brand of basmati rice that I use
- I also use red lentils like these ones here
- Get your Slow Cooker here
- I also love these glass meal prep bowls for reheating this recipe in individual portions
Slow Cooker Butternut Squash Dal
Ingredients
- 1 tbsp olive oil
- 2 small yellow onions diced
- 4 cloves garlic minced
- 1 small butternut squash cut into 1/2 inch cubes
- 1 1/2 cups dry red lentils
- 1 (400mL) can coconut milk
- 1 (796mL) can diced tomatoes
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups spinach chopped
- Cilantro and sesame seeds for garnish
Basmati rice
- 1 cup basmati rice
- 1 1/4 cup water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice.
- Cook on high for 4 hours, or on low for 8 hours. Meanwhile, cook basmati rice according to package directions in a rice cooker or on the stovetop.
- Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro. Enjoy!
Nutrition
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Bridget says
Can you make this without a slow cooker ?
Taylor Stinson says
You can definitely make it on the stovetop! Add it to a large pot, bring to a boil and simmer for 30-45 min 🙂
TJ says
been making versions of this forever on stove, just got a slow cooker and was looking for cooking times. Thanks!
(and apparently we are neighbors)
Taylor Stinson says
I’m so happy you enjoyed, TJ 🙂
Jenna says
What would be the grams or cups equivalent of one “small” butternut squash cubed?
Taylor Stinson says
Hi Jenna – it really varies. If I had to guess, maybe 2 cups?
Pam Carr says
Wow, this dish was delicious! I will definitely make it again. Rich and flavorful, with a pleasing texture, and very filling. I used regular lentils because my grocery didn’t have red, and I used white rice because that’s what I had in the cupboard.
Taylor Stinson says
So happy you enjoyed 🙂
Sam says
Delicious recipe! I made it with brown lentils because I couldn’t find red, and I just used an immersion blender for a few seconds to get the right texture. Do you stir the ingredients before cooking? I see you want the ingredients added in order, so not sure if stirring would negate the order.
Taylor Stinson says
I’m so happy you enjoyed, Sam! You can stir with the slow cooker, it’s just important to add the olive oil to the bottom first so nothing burns.
Trudy says
Thank you for this recipe! You have just got my son eating all the vegetable goodness in this! It’s lovely! I never had butternut squash before this either. I’m finding it a bit sweet, but really good.
Taylor Stinson says
I’m so happy you enjoyed, Trudy 🙂
Micah says
Hi, just a heads up, the cook time is listed as 3 hours in the “heading” at the top of the recipe, but the recipe says 4 hours on high or 8 on low. Might want to update the heading.
Taylor Stinson says
Thanks so much Micah! Done 🙂
Jeannette says
Still not updated. This tricked me into thinking I had enough time to make it because it still says 3 hours cook time. At the top of the recipe card it says Total cook time: 3 hours 10 minutes. I just skimmed, saw that and hurried and went for it. Now I’ll be throwing it on the stove in the hopes it cooks faster.
Taylor Stinson says
The actual recipe instructions say on high for 4 hours, or low for 8 hours. I assume you had to read the instructions in order to make the recipe, because even if I put 4 hours in the time on the recipe card that you skimmed, it would still be 4 hours on HIGH, not low, and you would need to read that to find that out.
Rose says
Very tasty! I used green lentils because that’s what I had in my pantry, but it worked out fine. Coconut milk really adds a great flavor to lentils. Thanks!
Naomie says
Hey, I made it for tonight and added some mushrooms and green peppers because I had some leftovers! Smells amazing! Do you know how long this stays good in the fridge and I could probably freeze it for lunches during the week?
Taylor Stinson says
Hi Naomie – there are storing/reheating and freezing instructions in the blog post above the recipe card if you want some more detailed instructions. It should be good in the fridge up to 5 days, and you can also freeze it up to 3 months.
Leanne Walker says
This recipe is so yummy. Thank you for sharing. Leanne x