Crock Pot Butternut Squash Lentil Curry Recipe

Ingredients

• 2 cups dried red lentils, uncooked
• 2 cups cubed butternut squash
• 1 large yellow onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 2 tablespoons grated ginger
• 1 tablespoon curry powder
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 can (440 ml) coconut milk
• 19 oz (570 ml) diced tomatoes with their juices
• 3 cups (750 ml) vegetable stock
• freshly squeezed juice of half lime

Instructions

In a 6-quart (6 l) slow cooker, combine all ingredients, except lime juice.

Stir well.

Close the pot and cook on low-heat setting for 8 hours.

Turn off the cooker and open the lid. Sprinkle with lime juice and more salt. Stir well.

Transfer to a serving plate. Serve hot.