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Slow Cooker Lentil Butternut Squash Curry

Slow Cooker Lentil Butternut Squash Curry
 
Slow Cooker Lentil Butternut Squash Curry
This healthy recipe comes from NDSU Extension Service.

Ingredients

1 onion, diced

2 c. red lentils, dry (cooked according to package directions)

2 c. butternut squash, diced

1 (14-oz.) can coconut milk

1 (15-oz.) can diced tomatoes

1½ Tbsp. curry powder

⅛ tsp. ground red pepper

Salt (optional)

1 qt. chicken or vegetable stock (add at cooking time)

Direction

  1. To freeze: Cook lentils according to package directions. Prepare vegetables as directed. Add ingredients, except stock, to a labeled freezer bag.
  2. To cook: Place in refrigerator overnight to thaw. Pour contents into a slow cooker. Add 1 quart chicken or vegetable stock. Cook on low six to eight hours. Season to taste.
  3. To serve: Serve over rice.

 

Makes 10 (1-cup) servings. Each serving has 270 calories, 10 g fat, 14 g protein, 32 g carbohydrate, 7 g fiber and 150 mg sodium.

 

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