As I’ve mentioned before, I use my crockpot a lot. I live alone, meaning I cook for one, and I’ve found that I can make big batches of delicious stews and curries in the crockpot and freeze individual servings for instant and tasty meals later. Nothing could be much easier than this vegetarian curry.
Ingredients
3 cups (750 ml) vegetable broth
1 can (14 oz/398 ml) diced tomatoes
1 can (14 oz/398 ml) coconut milk
1 cup (200 g) dried green lentils, rinsed and drained
1/2 cup (95 g) dried red lentils, rinsed and drained
2 cups (280 g) peeled, seeded and diced butternut squash
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
Salt and pepper
Preparation
In the slow cooker, combine all the ingredients. Season with
salt and pepper. Cover and cook on Low for 6 hours.
Serve with rice or naan.
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| Ingredients |
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| Chop vegetables |
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| Mix spices |
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Into the pot it all goes
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| The finished product |
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