Indulge in a symphony of flavors with our delectable butternut squash slow-cooker curry, a culinary masterpiece that harmonizes the sweet and earthy notes of butternut squash with the aromatic warmth of curry spices. This wholesome dish, brimming with vibrant vegetables and the velvety richness of coconut milk, promises a comforting and satisfying meal.
For those seeking a vegan delight, our vegan butternut squash curry beckons with its creamy coconut broth, tender butternut squash, and an array of colorful vegetables. Experience a symphony of flavors that will tantalize your taste buds and nourish your soul.
If you're a fan of zesty and tangy flavors, our Thai butternut squash curry awaits your culinary exploration. This vibrant dish bursts with authentic Thai flavors, featuring a harmonious blend of coconut milk, lemongrass, galangal, and chili peppers. Prepare to embark on a taste adventure that will transport you to the vibrant streets of Thailand.
For those who prefer a classic curry with a touch of elegance, our butternut squash and chickpea curry stands ready to impress. This hearty and wholesome dish combines tender butternut squash, chickpeas, and a medley of spices in a rich and flavorful tomato-based sauce. It's a perfect balance of comfort and sophistication, sure to satisfy even the most discerning palate.
SLOW COOKER BUTTERNUT SQUASH LENTIL CURRY
This slow cooker butternut squash lentil curry is creamy and flavored with warm spices, butternut squash, coconut milk and lime juice! Works great as a comforting vegan dinner, or for meal prep.
Provided by Denise Bustard
Categories Main Course
Time 8h
Number Of Ingredients 16
Steps:
- Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
- Add salt & lime, adjust to taste.
- Mash everything up with a potato masher or serve as is.
Nutrition Facts : ServingSize 1 /8 of batch, Calories 286 kcal, Carbohydrate 34 g, Protein 12 g, Fat 12 g, SaturatedFat 9 g, Sodium 410 mg, Fiber 6 g, Sugar 5 g
SLOW COOKER BUTTERNUT SQUASH CURRY
How to cook easy slow cooker butternut squash curry with a base sauce to make the perfect midweek slow cooker veggie meal for all the family
Provided by SarahJChristie
Categories Slow Cooker Recipes
Time 4h30m
Number Of Ingredients 13
Steps:
- Chop and prepare all of the vegetables. I don't chop anything too small or fine if I'm putting it in the slow cooker.
- Add the garlic, coriander and spices to the slow cooker, stirring in well with butternut squash.Now add the chopped tomatoes, vegetable stock, carrots and onion to the slow cooker and stir to combine.
- Season with salt and pepper
- Cook on medium for 4 hrs and serve with rice and nan bread, garnish with fresh coriander.The butternut squash cooks down so it is much softer in texture, yet does not disintegrate.
Nutrition Facts : Calories 196 calories, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 6 grams fiber, Protein 6 grams protein, SaturatedFat 0,4 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat
INDIAN BUTTERNUT SQUASH CURRY
Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
- Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
- Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
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
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
BUTTERNUT COCONUT CURRY
I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.-Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP
This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 11
Steps:
- Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
- Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
- Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
- Serve alone or with optional toppings.
SLOW COOKER BUTTERNUT SQUASH
I couldn't find a good recipe for slow cooked squash online, so I just made one myself!
Provided by Sockbum
Categories Side Dish Vegetables Squash
Time 6h15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any soft spots or bruises.
- Peel and cube the squash: Use a sharp knife to peel the squash, then cut it in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
- Sauté the aromatics: Heat some oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened and fragrant, about 5 minutes.
- Add the spices: Stir in the curry powder, garam masala, cumin, and turmeric. Cook for 1 minute, or until the spices are fragrant.
- Add the squash and liquid: Add the butternut squash cubes and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the squash is tender.
- Add the chickpeas and coconut milk: Stir in the chickpeas and coconut milk. Bring to a simmer and cook for 5 minutes, or until the curry is heated through.
- Season to taste: Taste the curry and adjust the seasonings as needed. Add salt, pepper, or additional spices to your preference.
- Serve: Ladle the curry into bowls and serve over rice or with naan bread.
Conclusion:
This easy butternut squash slow cooker curry is a delicious and healthy meal that is perfect for a busy weeknight. The curry is made with simple ingredients and can be easily customized to your liking. It is also a great way to use up leftover butternut squash. So next time you're looking for a quick and easy meal, give this butternut squash slow cooker curry a try. You won't be disappointed!
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