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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours or in Instapot on bean setting (1/2 hour).

Step 2

Add salt & lime, adjust to taste.

Step 3

Mash everything up with a potato masher or serve as is.

Step 4

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.

Step 5

Combine all ingredients except in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. Remove as much air as possible.

Step 6

Freeze for up to 3 months.

Step 7

Thaw completely, then add to the base of a 5 quart slow cooker. Cook on low for 8 hours or in an Instapot for bean setting.

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