Crockpot/ Food/ Gluten Free/ Vegetarian

{Seasonal} Curry with Butternut Squash and Red Lentils

About three years ago, while I was living in Ireland, I met one of my closest friends. He happens to be from India and I was fortunate enough to try some of his cooking. Pure authentic Indian food. He even made pani puri (I think) which was out of this world. All of the flavors were perfect, and I quickly began a love for Indian cuisine. Since then, AJ and I have only grown to love it more and more. Chicken tikka masala finds itself on our plates and in our bellies at least once every two weeks.

I tried something new last week, lamb mughlai, and I began thinking about how rich some of the indian food actually is. At least, what we order seems fairly rich. A few days later, we had some friends over for dinner. Coincidently, one of them is a huge fan of curry and cooks with indian spices quite often. I figured this would be a perfect opportunity to try creating an indian inspired dish that is lighter and healthier than our typical take-out. He brought over his spices and helped to create an awesome dinner.

I created this recipe to be seasonal, simple, and quick. The flavor comes mostly from spices, which is kind of my thing, and is cooked in a slow cooker or crockpot. Typically, it can be eaten over rice, but I prefer eating it straight from a bowl with some whole wheat toast or naan. And now that we have snow and the temperatures are super low, this dish is perfect for creating some of that internal heat.

{Seasonal} Curry with Butternut Squash and Red Lentils

Print Recipe
Serves: 8 Cooking Time: 3-6 hours


  • 2 C red lentils
  • 1 medium butternut squash, cubed (about 2 cups)
  • 1 medium yellow onion, diced
  • 1 (14oz) can coconut milk
  • 1 (15oz) can diced tomatoes
  • 2 Tbsp curry powder
  • 1 1/2 Tbsp maharajah curry powder
  • 2 tsp cumin seed
  • 2 tsp Aleppo pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp salt
  • 5 C water



Add all ingredients to a crock pot or slow cooker and stir together.


Cook on low for 5-6 hours, or on high for 3-4.


Add more curry, salt, or cilantro to taste. (I am not a huge fan of cilantro, so I garnished mine with some chopped spinach). Top on rice, pair with naan or toast, or eat plain- either way is delicious!


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