Slow Cooker Butternut Squash Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: dinner, healthy, slow cooker, Indian
- Method: Slow Cooker, Crock Pot
- Cuisine: Slow Cooker, American, Indian Inspired
- Diet: Vegan
Description
This slow cooker butternut squash curry recipe is incredibly delicious and nourishing. If you love curry and winter vegetables, then you’ve gotta try this butternut squash curry recipe. Squash, sweet potatoes, chickpeas and a spiced coconut curry sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: dinner, healthy, slow cooker, Indian
- Method: Slow Cooker, Crock Pot
- Cuisine: Slow Cooker, American, Indian Inspired
- Diet: Vegan
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: dinner, healthy, slow cooker, Indian
- Method: Slow Cooker, Crock Pot
- Cuisine: Slow Cooker, American, Indian Inspired
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 teaspoon salt
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon ground turmeric
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 2 cups diced butternut squash
- 1 medium sweet potato, peeled and diced
- 1 can garbanzo beans, drained and rinsed
- 1 (15 ounce) can light coconut milk (or regular coconut milk)
- 1 large handful chopped baby spinach
- 1/2 lemon
- Cooked rice, for serving
Instructions
- In the base of a slow cooker with a saute function (like an Instant Pot) or on the stove in a medium pot, heat the olive oil over medium heat. Add the onion and salt and cook until the onion is tender, about 5 minutes. Turn off the saute function (or hit cancel on the Instant Pot or remove the pot from the stove) and stir in the garlic, ginger, turmeric, curry powder and cumin. If using a seperate pot, add to the base of a slow cooker.
- Add in the squash, potato, garbanzo beans and coconut milk and cook over low heat for 6 hours (or high heat for 4 hours). When ready to serve, stir in the spinach and the juice of 1/2 a lemon. Season to taste, adding in more salt as desired.
- Serve over cooked rice.
Notes
Want to make this in the Instant Pot? Follow the directions for step 1, then turn off the sauté function and add the rest of the ingredients up to the spinach. Cook at high pressure for 3 minutes, then let pressure come down naturally. Remove the lid and stir in the spinach and fresh lemon juice.
Want to make this on the stove? Follow the directions for step 1, then reduce heat to low. Add in the rest of the ingredients up to the spinach. Simmer over low/medium-low heat for 30-40 minutes until warmed through and thickened. Stir in the spinach and fresh lemon juice before serving.
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