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Close-up of crockpot butternut squash curry with lentils, yogurt, cilantro, toasted coconut, and sliced jalapeños.

Crockpot Butternut Squash & Red Lentil Curry

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This Crockpot Butternut Squash & Red Lentil Curry is a cozy, warming dinner made with creamy coconut milk, butternut squash, and protein-rich lentils. Easy to meal prep, full of warming spices, and perfect for fall or winter nights.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings : 6 servings

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Equipment

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 large sweet onion, diced
  • 3 medium carrots, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons fresh ginger, finely chopped
  • 1 ½ cups dry red lentils, rinsed well
  • 1 14-oz can coconut milk (full-fat or light)
  • 1 14-oz can crushed tomatoes
  • 2 cups chicken bone broth or vegetable broth, bone broth for more protein, veggie broth to keep vegetarian
  • 2 tablespoons curry powder, Madras if you like it spicier
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper, optional
  • 1-2 teaspoon sea salt, to taste
  • 3 scoops collagen powder, optional for extra protein
  • juice of 2 limes
  • 4 cups baby spinach
  • fresh cilantro, for garnish
  • thinly sliced jalapeños
Start Cooking

Instructions
 

  1. Prep vegetables
    Peel and cut 1 medium butternut squash into ½-inch cubes, dice 1 large sweet onion, and slice 3 medium carrots. Mince 4 cloves garlic and finely chop 3 tablespoons fresh ginger.
    Chopped butternut squash, onion, carrots, garlic, and ginger layered in a crockpot for curry base.
  2. Layer in crockpot
    Add the butternut squash, onion, carrots, garlic, ginger, 1 ½ cups rinsed red lentils, 1 can coconut milk (you may want to reserve a couple of tablespoons to drizzle over the soup before serving), 1 can crushed tomatoes, 2 cups broth, 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon cayenne (if using), and 1 to 2 teaspoons salt. Stir well to combine.
    Red lentils, curry spices, coconut milk, and crushed tomatoes added to vegetables in crockpot for butternut squash curry.
  3. Cook
    Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the lentils and squash are tender and creamy.
    Crockpot filled with butternut squash, lentils, and coconut curry mixture before slow cooking.
  4. Finish
    Stir in the juice of 2 limes and 4 cups baby spinach. Let sit for 5 minutes until the spinach wilts. Taste and adjust seasoning.
    Fresh baby spinach added to crockpot butternut squash and red lentil curry before stirring.
  5. Serve
    Garnish with fresh cilantro, additional coconut milk, and sliced jalapeñoes. Serve over rice, quinoa, or with warm naan.
    Spoon lifting a bite of creamy butternut squash curry with lentils, spinach, and coconut milk from a bowl.

Nutrition

Calories: 407kcalCarbohydrates: 60gProtein: 32gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 656mgPotassium: 1410mgFiber: 20gSugar: 11gVitamin A: 20513IUVitamin C: 46mgCalcium: 168mgIron: 7mg

Notes

  • For extra protein, use chicken bone broth; for vegetarian/vegan, stick with vegetable broth.
  • This curry thickens as it cools. f reheating leftovers, stir in a splash of broth or water to loosen it up.
  • Freezer-friendly: Store cooled portions in airtight containers for up to 3 months.