Slow Cooker Curry With Butternut Squash Recipes

SLOW-COOKER CURRY WITH BUTTERNUT SQUASH

Steps:

• Combine all ingredients except cream cheese and rice in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 50 min. before the curry is done, cook rice as directed on package, omitting the salt.
• Add cream cheese to curry; stir until melted. Serve over rice.

SLOW COOKER BUTTERNUT SQUASH LENTIL CURRY

Steps:

• 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.

SLOW COOKER VEGETABLE CURRY

Steps:

• Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
• Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

SLOW COOKER BUTTERNUT SQUASH CURRY

Steps:

• 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.
• 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.

BUTTERNUT COCONUT CURRY

Steps:

• In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

SLOW COOKER CHICKEN BUTTERNUT SQUASH STEW

Steps:

• In a large skillet, heat the oil over medium heat. Once hot, add onions and cook until translucent, about 5 minutes. This is an optional step, but it adds to the flavor of the soup.
• Place onions in your slow cooker and add remaining ingredients. Stir to combine.
• Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on your slow cooker).
• Once cook time is up, carefully remove the chicken and check with a meat thermometer that your chicken is cooked to at least 160℉. Shred it with two forks or simply dice it. Add back to the slow cooker, stir, and taste. Add additional salt or garlic powder if desired. Enjoy warm!

EASY BUTTERNUT SQUASH SLOW COOKER CURRY

Steps:

• Throw all the ingredients (except the yogurt) into the Slow Cooker.
• Cook on High for 1 hour, then turn down to Low for the remaining 4 hours.
• Check it half way through, give it a quick stir and add more water if necessary, to prevent the lentils sticking to the sides of the
• Stir in the greek yogurt at the end.
• Serve with rice. This dish also freezes well so you can divide into batches.