Easy Butternut Squash Slow Cooker Curry Recipes

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SLOW COOKER VEGETABLE CURRY

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 13



Slow cooker vegetable curry image

Steps:

  • Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
  • Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Nutrition Facts : Calories 391 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

BUTTERNUT SQUASH CURRY

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10



Butternut Squash Curry image

Steps:

  • Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
  • Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

EASY BUTTERNUT SQUASH SLOW COOKER CURRY

A very simple Curry that is tasty and filling, using autumnal veg. For variation, throw in some chic peas for added texture and/or red wine for an even more meaty taste. Serves 6-8.

Provided by _goose

Time 5h15m

Yield Serves 8

Number Of Ingredients 0



Easy Butternut Squash Slow Cooker Curry image

Steps:

  • Throw all the ingredients (except the yogurt) into the Slow Cooker.
  • Cook on High for 1 hour, then turn down to Low for the remaining 4 hours.
  • Check it half way through, give it a quick stir and add more water if necessary, to prevent the lentils sticking to the sides of the
  • Stir in the greek yogurt at the end.
  • Serve with rice. This dish also freezes well so you can divide into batches.

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