Squash and Lentil Curry in Slow Cooker By Vicki Delany

This is a meal I have on regular rotation.  Not only do I love it, and I’m always looking for ways to cut back on meat, but it makes a lot and it freezes very well, so you can have a great vegetable curry on hand for something quick when the weather is cold and wet.

Squash and Lentil Curry Made in the Slow Cooker

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.

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