Slow Cooker Lentil Curry
This Slow Cooker Lentil Curry with butternut squash, spinach and coconut milk is a delicious vegan recipe - serve with rice for a full meal!
Servings: 6 servings
Calories: 383kcal
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!
Notes
Serve this lentil curry with basmati rice, brown rice, coconut rice or cauliflower rice for a low-carb option
Dry red lentils are best, but dry green lentils would work too.
Make sure not to soak the lentils beforehand, as they'll make the curry too watery.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.
Freeze this curry for up to 3 months. Defrost then reheat as normal, or reheat right from frozen in the microwave for 6-7 minutes.
Nutrition
Calories: 383kcal | Carbohydrates: 72g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 428mg | Potassium: 1074mg | Fiber: 18g | Sugar: 5g | Vitamin A: 14372IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 6mg