Slow Cooker Veg Curry Recipes

slow cooker curried butternut squash stew

Ryan Dausch

Set it and forget it—then top it off with rice and a dollop of yogurt.

Yields: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 5 hours 10 mins

Total Time: 5 hours 30 mins

1 15-ounce can light coconut milk

1 1/2 tbsp. vegetable bouillon base (we used Better Than Bouillon)

1 tbsp. curry powder

1 tbsp. turmeric

1/2 tsp. cardamom

3 tbsp. grated fresh ginger

kosher salt

1 1/2 c. yellow split peas, rinsed

1 15-ounce can diced tomatoes

2 lb. butternut squash, peeled and cut into 1⁄2-inch pieces (about 4 cups)

1 medium onion, chopped

1/4 c. olive oil

2 tbsp. lemon juice plus 1 teaspoon zest (from 1 lemon)

2 large scallions, thinly sliced

Rice and plain yogurt, for serving

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In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon grated ginger, 4 cups water, and 1 teaspoon salt.
Add split peas, tomatoes (and their juices), butternut squash, and onion and mix to combine. Cook, covered, until most of the liquid has been absorbed and lentils are tender, 6 to 7 hours on low or 41⁄2 to 5 hours on high.
Make lemon-scallion drizzle: In a small bowl, whisk together olive oil, lemon juice and zest, scallions, remaining 2 tablespoon grated ginger, and 1⁄4 teaspoon salt.
Serve the stew with rice and a dollop of yogurt, if desired. Drizzle with lemon-scallion drizzle.

PER SERVING 582 CAL, 21.5 G FAT (8 G SAT FAT), 0 MG CHOL, 1,552 MG SOD, 21 G PRO, 80 G CAR, 24 G FIBER

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