Lentil and Butternut Squash Curry (Slow Cook)

slow-cooked lentils + butternut squash, green curry paste, cilantro

Serves: 2 Servings | Time to Table: Slow Cook | Calories: 607 | Category: Gluten-Free, Vegetarian, Pescatarian, Vegan | Allergens: Contains Peanut Oil (Curry Paste) | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium


Equipment:

  • - 3½- to 4-quart Slow Cooker
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Butternut Squash Cubes
  • - Cilantro
  • - Diced Onion
  • - Dried Lentils
  • - Green Curry Paste
  • - Lime
  • - Minced Garlic
  • - Vegetable Stock Concentrate

TK Table Talk:

If you could go back to any place you’ve ever visited, where would you go?

What To Do:

Lentil and Butternut Squash Curry - Step 1

1. Make Stock: Stir together vegetable stock concentrate and 3 cups hot water until concentrate dissolves. Stir in green curry paste.

Lentil and Butternut Squash Curry - Step 2

2. Prep Ingredients in Slow Cooker: Drizzle 1 tablespoon olive oil in bottom of slow cooker. Top with lentils, butternut squash, onion, garlic, stock mixture, 1 teaspoon salt and ½ teaspoon pepper. Cover and cook on LOW setting 6 hours or until lentils are tender and mixture is thickened.

Lentil and Butternut Squash Curry - Step 3

3. Finish Dish: Set aside some cilantro for garnish. Chop remaining cilantro and stir into lentils. Cut lime into wedges.

To Serve: Divide mixture evenly between 2 serving bowls. Top with reserved cilantro.

Make Ahead: This dish gets better over time and is great as leftovers. Freeze for up to 1 month or refrigerate up to 3 days. If the lentils become too thick after reheating, stir in a little hot water until the desired consistency is reached.

Pro Tip:

Don’t be tempted to open the lid during cooking. Doing so releases the heat and leads to an increased cook time.
Spice it Up!: Serve with sriracha or your favorite hot sauce. Or, reduce the water to 1½ cups and add 1 can of coconut milk instead for authentic Thai curry flavor.

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