Easy Slow Cooker Butternut Squash Curry Recipe

We cooked up this delicious Easy Slow Cooker Butternut Squash Curry Recipe last week as a pure fluke. You know when you experiment and it just works? Also, even better its low in fat and makes the perfect slimming world curry.

I just love it when a cobble together last minute meal becomes a recipe you will use again and again.

Life is so busy so having that bank of quick and easy slow cooker recipes for me takes the grief out of meal planning. Additionally, having a great bank of recipes means you can borrow from recipes to create new meal that would wouldn’t have tried before.

This is exactly what we did here, using the spice pots I have made up ready for our favourite slow cooker lamb curry recipe.

How To Make Slow Cooker Butternut Squash Curry

Shopping List 

• 1/2 a butternut squash
• 2 chopped onions
• 3 finely chopped carrots
• 3 crushed garlic cloves
• 2 tbsp olive oil
• 1 tbsp garam masala
• 1/2 tsp chilli powder
• 1 tsp cinnamon
• 2 tsp ground cumin
• A handful of chopped fresh coriander
• 100ml vegetable stock
• 400g tin chopped tomatoes 
• Fresh cream or yogurt if you like you curry’s creamy?

How To Chop Butternut Squash 

To chop butternut squash, firstly hold it firmly on a chopping board and remove each end first, this makes it easier to handle.

Then peel with a peeler, however if you’re roasting it’s not necessary to peel the skin off your squash, it gets softer and becomes increasingly more edible as you bake.

Cut to separate the straight part from the bulbous part. Next cut the top section, to make it easier to cut slice off one of the sides to create a flat edge. Round objects are especially difficult to cut! Once cut in half you can scoop out the insides and discard.

Now cut into wedges or chunks.

Easy Slow Cooker Butternut Squash

• 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.
• Fry the onions in the the olive oil to soften,
• 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.

Recipe Variations For This Slow Cooker Butternut Squash Curry Recipe.

• For a less spicy version leave out the chilli powder.
• If you want you’re curry to be cooler stir in fat free greek yoghurt at the end.
• Add chickpeas for extra flavour and texture.

What Are The Nutritional Benefits Of Squash?

The butternut squash is a wonderful source of fibre and vitamins including A, C, E and B. But also a great source minerals such as calcium, magnesium, and zinc. Additionally three tablespoons of cooked butternut squash will count as one of your five a day.

Slow Cooker Butternut Squash Curry

Yield: Serves 4

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

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

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Ingredients

• 1/2 a butternut squash
• 2 chopped onions
• 3 finely chopped carrots
• 3 crushed garlic cloves
• 2 tbsp olive oil
• 1 tbsp garam masala
• 1/2 tsp chilli powder
• 1 tsp cinnamon
• 2 tsp ground cumin
• A handful of chopped fresh coriander
• 100ml vegetable stock
• 400g tin chopped tomatoes
• Fat free yogurt if you like you curry’s creamy?

Instructions

1. 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.
2. 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.
3. Season with salt and pepper
   
4. 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.

Notes

How To Chop Butternut Squash

To chop butternut squash, firstly hold it firmly on a chopping board and remove each end first, this makes it easier to handle.

Then peel with a peeler, however if you’re roasting it’s not necessary to peel the skin off your squash, it gets softer and becomes increasingly more edible as you bake.

Cut to separate the straight part from the bulbous part. Next cut the top section, to make it easier to cut slice off one of the sides to create a flat edge. Round objects are especially difficult to cut! Once cut in half you can scoop out the insides and discard.

Now cut into wedges or chunks.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 2gSaturated Fat: 0,4gTrans Fat: 0gCholesterol: 1mgSodium: 146mgFiber: 6gSugar: 11gProtein: 6g