With this recipe there is not a lot of fussing about. Just simply add all the ingredients together and turn the slow cooker on and politely walk away. Delicious hearty ingredients are what this curry is about, with plenty of leftovers.
Lentil Butternut Squash Curry
-----------------------------------------------------------
1 onion, diced
2 cup red lentils
2 cup diced butternut squash
1 can of coconut milk
1 large can (796ml... 28 fl oz) of no or low salt diced tomatoes
1 tablespoon Curry powder
1 teaspoon salt
1 teaspoon Garam Marsala
1 teaspoon cumin
Place all the ingredients into the slow cooker. Add 3 to 5 cups of water, depending on the size of your slow cooker. Give a gentle stir with a wooden spoon. Close the lid and cook for 6 to 8 hours on low or 5 to 6 hours on high.
Just before serving you may add an additional teaspoon of both Curry powder and Garam Masala, if you wish, as it depends on your flavour preference. Serve with rice, quinoa, or naan bread or vegetables.
Notes: I added only 3 cups of water and found that it was sufficient. With an hour left of cooking time I added some diced firm tofu.
Hope everyone had a great weekend. The snowy weather is back. Stay warm! - JD