By: Denise Bustard162 Comments
Posted: 11/19/19Updated: 8/24/20
This post may contain affiliate links. Please read our disclosure policy.
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.
This slow cooker butternut squash lentil curry is a reader favorite around here! Not only is it super easy to get on to cook (no sauteeing!), but it tastes amazing and is hard to screw up.
Inspired by my favorite Red Lentil Dal recipe, this version has butternut squash, which adds a little bit of sweetness, coconut milk, which makes it richer and adds a little coconutty flavor, and lime, which brings out all the flavors.
This curry also happens to be one of my favorite meal prep lunch recipes: makes a big batch and is easy to portion out with rice and freeze for later. It's filling, but healthy, and I love that it's vegan, as we are making an effort to consume less meat these days.
Reasons you'll ♡ butternut squash lentil curry
- it's a 'dump and go' slow cooker meal
- it freeze/thaws great (before or after cooking!)
- it is vegan, gluten-free, and dairy-free
Recipe video
Watch the video below to see exactly how I prepped this curry. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
What's in this curry?
- Red lentils-use dried red lentils. This recipe has not been tested with green or brown lentils and probably won't work with pre-cooked canned lentils (unless you want soup)
- Butternut squash- 4 cups, which is roughly half a butternut squash. You could use frozen pre-cut butternut squash cubes as a shortcut!
- Aromatics- onion, garlic and ginger.
- Canned goods- diced tomatoes + juices and coconut milk. Use a good quality full fat coconut milk for the best results! Thai Kitchen Coconut Milk has never let me down.
- Spices- curry powder, cumin, ground coriander, garam masala and salt
- Stock- use vegetable stock for a vegan recipe or homemade bone broth
- Lime juice- to stir in before serving to bring a bit of acidity and make all the other flavors pop!
Can I cook this in the Instant Pot?
Yes, you can! While I have not tried this myself, reader Patricia recommends a 4 minute cook time with a 10 minute natural pressure release.
Can I swap the butternut squash for something else?
I think sweet potatoes would work well as a replacement.
Can I skip the coconut milk in this recipe?
I have not tested this without the coconut milk. I *think* you could leave it out, and add in some cream or yogurt at the end of the cook time, but I am unsure of how this may alter the flavor. If you try it without the coconut milk, please leave us a comment below to tell us how it tasted!
Tips for the best curry!
- half batch- this recipe makes 8 servings. Leftovers do freeze, but if you want to cut it in half, you can cook it in a small 2.5 quart slow cooker.
- mash it- after cooking, I take a potato masher and mash until it's creamy and smooth. This is totally optional.
- shortcut- use pre cut frozen butternut squash to save time on prep
- meal prep- this can be meal prepped in one of two ways:
- freezer crockpot- assemble all ingredients (except for the stock and lime juice) in a sturdy gallon-sized freezer bag. Squeeze out air and freeze for up to 3 months.
- cook ahead- cook as directed, cool, and portion out with rice. Store in the fridge for up to 4 days or freeze for up to 3 months.
Find my favorite slow cookers and other kitchen equipmentin my shop!
More vegan slow cooker recipes
- Vegan Crockpot Chili
- Vegan African Peanut Stew
- Vegan Slow Cooker Tikka Masala
- Crockpot Broccoli Turmeric Soup
- Spicy Slow Cooker Chickpea Chili
This recipe was originally published in 2016. It has been re-written and published in 2019 with a brand new video! Same great recipe.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Slow Cooker Butternut Squash Lentil Curry
4.64 from 106 votesPrep Time: 20 minutes mins
Cook Time: 8 hours hrs
Total Time: 8 hours hrs
Print Rate
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.
8
Ingredients
- 2 cups red lentils (dried; uncooked)
- 4 cups butternut squash (peeled, seeds scooped out, and cubed; roughly ½ of a large butternut squash)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated or finely chopped)
- 1 tablespoon curry powder
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 13.5 oz coconut milk (1 can; 400mL- use full fat)
- 19 oz diced tomatoes (1 can; 540mL; see *notes; including juices)
- 3 cups stock
After cooking
- ½ lime (juiced)
- salt (if needed)
Instructions
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.
Storage
After cooking, butternut squash lentil curry may be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Freezer Crockpot Meal:
Combine all ingredients except for the stock in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. Remove as much air as possible.
Freeze for up to 3 months.
Thaw completely, then add to the base of a 5 quart slow cooker with the stock. Cook on low for 8 hours
Tips:
* 15 oz can of diced tomatoes works great in this recipe in place of a 19 oz can
Video
Nutrition Information
Serving: 1/8 of batch, Calories: 286kcal, Carbohydrates: 34g, Protein: 12g, Fat: 12g, Saturated Fat: 9g, Sodium: 410mg, Fiber: 6g, Sugar: 5g
Author: Denise Bustard
Course: Main Course
Cuisine: Indian
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
You May Also Like...
18 Slow Cooker Meal Prep Recipes
19 Holiday Slow Cooker Recipes
Slow Cooker Korean Beef Lettuce Wraps
Slow Cooker Butter Chicken
Reader Interactions
Leave a Comment
Lizzie says
One of my favorites! I’ve tried a lot of variations, all of which were great. I add 1-2 boneless skinless chicken breasts to the bottom of the slow cooker then shred it when done. I’ve use half lentils, half split peas, when I didn’t have coconut milk, I used a small scoop of coconut oil and more water, I always swap the stock for water, and skip the lime entirely. Freezes great, reheats perfectly (may need a pinch of water). Love it!!!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Lizzie, thanks for sharing your variations, so helpful! Very glad to hear that you enjoyed this recipe, thanks so much for taking the time to come back and leave a rating and review!
Reply
Sara says
I love this recipe! It comes out great each time I make it. This time around I didn't have fresh ginger, so I used 1 tsp dried ginger instead. I also didn't have a lot of butternut squash, only 2 cups, so I used diced sweet potato for the other 2 cups instead. Despite a few tweaks it was still delicious!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Sara, we're so glad to hear that you've been enjoying this recipe on repeat! Thank you so much for sharing your tweaks, and for coming back to leave a rating and review!
Reply
Keri says
Wow!! I absolutely love this recipe, the flavours are spot on and as a meat eater, I don't even miss the meat!! I have made this a few times now, I love that it needs very little prep/attention, it freezes beautifully, and I've also made it with roasted pumpkin leftover at Halloween! Definitely a new staple in our house. Thank you!!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Keri, wow! So glad to hear you enjoyed it. Thanks so much for taking the time to come back and leave a review and 5-star rating!
Reply
Samantha says
Easy! YUM! Added some diced carrots too! Whole family loved it for 2 nights with pita and salad. THANKS!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Samantha, we're so glad to hear that the whole family enjoyed - a new favorite to come back to again and again! Thank you so much for coming back to leave a rating and review!
Reply
Wendy Young says
Made this last night. Oh my goodness! It is soooo good. Absolutley delicious and serious comfort food on a chilly night. I tweaked it a bit as I don't like things too spicy and it turned out to be the perfect spiciness for me. This is going to be a staple dish for me. Thanks so much! xxReply
Jasmine @ Sweet Peas & Saffron says
Hi Wendy, we're so glad that you enjoyed this slow cooker butternut squash lentil curry! Thank you so much for taking the time to come back and leave a rating and review, and for sharing your feedback! It's always the best to find a new staple dish, isn't it?! Cheers!
Reply
Tom says
I made this recipe today as had foraged some butternut squashes, leftover from a harvested farmers field that was soon to be plowed....it is incredible! It's so easy to make, the portions are a really good size, and the flavours are excellent. I thought I had a large crockpot, clearly not as had to empty half of it halfway through as it was about to overflow, however it gives me the opportunity to make it again but this time I might add some fresh chillies to give it a bit of heat! Thanks for a great recipe, loved it!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Tom, we are so glad to hear you enjoyed this butternut squash lentil curry! That sounds like a delicious idea to add chillies! Glad you found a new favorite recipe to add to your meal prep rotation, and thanks so much for coming back to leave a rating and review!!
Reply
Gwynedd says
I had a number of Honeynut squashes (similar to Butternut, but much smaller, and a bit sweeter) that had to be used, and came upon this recipe. It turned out far better than I imagined. The only thing I did differently (not able to set up the slow cooker just now) was to pre-roast the squash in the oven until it was just about fork-tender; prepared the spice mixture on the stovetop in a large cast-iron enameled pan, added the wet ingredients, and brought them to a simmer. Added the rinse red lentils to that, and let it come back up to a simmer, and then adding the squash cubes. Stirred well, covered, and kept to a simmer. The total cooking time, while in the pot, was about an hour. Topped it with steam-sauteed spinach, a squeeze of lime, and chopped, fresh cilantro. Amazing! It was so good, I scraped the pan with a spoon before washing it, just so I could keep nibbling on it.Reply
Jasmine @ Sweet Peas & Saffron says
Hi Gwynedd, wow that sounds delicious with the honeynut squash! Thank you for sharing your modifications, and for coming back to leave a rating and review! We are so glad to hear you enjoyed it!
Reply
Laura says
I haven’t made this yet but, plan to 😁
Is it really 8 servings? I mean proper, full meal servings?
I’m cooking for just me so thinking about adjustments I may need to make. Thanks.Reply
Jasmine @ Sweet Peas & Saffron says
Hi Laura, yes this recipe makes 8 servings. Leftovers do freeze well, but if you want to cut it in half, you can use the +/- buttons on the recipe card to adjust accordingly. I hope this helps! Please let us know how it turns out once you make it! 🙂
Reply
Karen Bradley says
Absolutely love this recipe! The flavours are so good! I have just got over Covid and my taste and smell had been long gone until a day ago. So cooking this and be able to taste it was double delight for me!!! I put all the ingredients into the slow cooker, adjusting the ingredients slightly. By that I mean, I love garlic so added a few extra cloves and slightly increased the spice value of it too. This is a wonderful recipe that you can easily make those sort of adjustments as long as you keep everything in proportion. I used plum tomatoes because I didn't have any chopped and during the cooking they broke down nicely. I think personally I will stick with plum tomatoes. Such a great recipe, high in goodness and not a drop of oil or fat required. Thank you, this is a keeper for me, particularly if entertaining as it can be prepared in advance. I am excited to have a look at all your other recipes.Reply
Jasmine @ Sweet Peas & Saffron says
Hi Karen, we are so glad to hear that you enjoyed this comforting and delicious dish! Extra garlic and cloves sounds like a tasty addition. Thank you so much for taking the time to come back and leave a rating and review!
Reply
Helen Douglas says
I made this today- 1 lot in the slow cooker, and 1 lot for a dump dinner. Best response ever- even my fussier eaters loved the meal!! We have a family of 7 and there was enough left over for lunches. Thank you for a terrific recipe!!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Helen, We're so glad to hear that your whole family (including those fussy eaters) loved this recipe! Thanks so much for taking the time to come back and leave a review. 🙂
Reply
Layla says
Decided to make this for myself and my partner for lunches whilst we are working. We just had our first portion which was delicious and satisfying. I will portion up the rest for other days.
I followed the recipe nearly exact, but being in the UK we have 400g tins of chopped tomatoes so I used one tin and 100ml of some leftover passata I had in the fridge. Although I won't bother with adding the extra 100ml next time. I also added spinach right at the end for extra nutrition.
Thanks for the wonderful recipe, it is one that I will definitely do again!Reply
Denise Bustard says
Hi Layla, I'm so happy to hear you enjoyed the curry! Thank you so much for coming back and leaving a review, I really appreciate it 🙂
Reply
Ketah Dianne Doty says
This is a wonderful recipe. I loved how my house smelled as it cooked. I served it over sautéed cabbage instead of rice. It was very comforting. I may use the leftovers as vegan taco filling. Thank you!
Reply
Denise Bustard says
Hi Ketah! I'm so happy to hear you enjoyed the curry. Thanks so much for coming back to leave a review, I really appreciate it 🙂
Reply
Janis says
I can’t have coconut milk so I added an extra cup of stock and served with vegan plain yoghurt when eating it fresh, worked just as well without the yoghurt When putting it in my lunch pot.
Reply
Denise Bustard says
Hi Janis! Thank you so much for sharing! That's so helpful to hear as I've been asked several times about a coconut-free option for this recipe. Thanks again!
Reply
Carly says
Could this be cooked quicker on high? I’d like to serve it for dinner tonight but don’t have 8 hours, only 6!
Reply
Denise Bustard says
Hi Carly! It might be possible, but some people have had issues with crunchy lentils (I have not), which is why I recommend a longer cook time.
Reply
Kelsie says
I made this tonight and it was delish! I cut down the coconut milk to just half a can as i wanted to keep it low calorie and served it up with rice for my partner and just some Greek yoghurt followed on top for me. I also omitted the onion and garlic because I can’t eat that. And my can of tomatoes was 400ml so I just threw in 100 ml or so extra water in to make up for less liquid.
It turned out wonder and the calories once I dropped half can coconut milk fits into my low calorie limit. Love the Indian inspired combo of spices, it really hit the spot!Reply
Denise Bustard says
Hi Kelsie! Thank you so much for reporting back with your modifications, this is so helpful to other readers! I'm glad to hear you enjoyed it 🙂
Reply
Kim says
At the store, they had yellow lentils instead of red, so I gave them a try and found them to have a little bit of a bite to them. Still a very tasty recipe. I think I may have added a little bit too much curry. And I liked it chunky and decided not to mash. Served with brown wild rice and voila a great meal. Thank you!Reply
Denise says
Thank you for sharing, Kim! I have actually never cooked with yellow lentils. Thanks for leaving a review with such helpful feedback <3
Reply
Lee-Ann says
Loved the recipe, was very excited to try it in the instant pot as it's my favorite kitchen appliance but I received the burn notice before it even got to pressure 4 times. However, the squash and lentils were still cooked through so we just ate it anyway 😂 It was delicious! Picky husband approved 🙌 I will try it in the slow-cooker next time, and after reading the comments I might double the spices as well - husband mentioned it needed an extra quick of spiciness! Thank you for the wonderful and easy recipe!Reply
Sharon Taylor says
This was the easiest, but by far the tastiest recipe for Dahl that I've made. I have tried lots! I had mine with air fried sweet potatoes cubes with fennel and cumin seeds as I like the texture with Dahl. I've just discovered this website and I'm looking forward to trying all the vegan recipes, thank you😁Reply
Denise says
YAY! This makes me so happy, Sharon! Thank you for taking the time out of your day to leave a review 🙂
Reply
Lori says
Some of my most smug moments as a mom and wife are when I can say, “I told you so!” (I usually don’t actually say it, but just having the opportunity makes me a bit giddy). Where am I going with this? Well, I made this meal for my family. Kids and hubby ALL turned up their nose at it (though to my hubby’s credit, he was discrete when he did so). My kids also decided to describe what they thought it looked like. “Just try it” I told them, “you may like it”. Reluctantly, they did. Did they like it? Nope....they LOVED it....all of them. So I need to thank you not only for this great recipe, but for giving me that little smug, giddy feeling that I Enjoy so much!Reply
Denise says
HAHA! I love this, Lori! I had the exact same reaction when I saw dahl for the first time. I was determined to hate it, but accidentally loved it. So happy your family loved this recipe!
Reply
Older Comments
