Slow Cooker Tomato and Squash Curry

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  • Time icon
    Total Time
    6hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    238

Sweet chunks of butternut squash are perfect in this mildly spiced, wonderfully flavorful Indian-style curry. This slow-cooked vegetarian curry is a rich and comforting, and a sprinkle of cilantro adds freshness.

recipe updated Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Butternut squash icon
    Butternut squash
    about ½ units (300g)
  • Garlic clove icon
    Garlic clove
    2
  • Ginger icon
    Ginger
    1.5 inches (as needed)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Plum tomato icon
    Plum tomato
    8 (400g)
  • Creamed coconut icon
    Creamed coconut
    ¾ cup
  • Cilantro icon
    Cilantro
    as needed
  • Butter icon
    Butter
    2 tbsp (28g)
  • Curry paste icon
    Curry paste
    4 tbsp (65g)
  • Vegetable stock icon
    Vegetable stock
    ¾ cup (161ml)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Medium bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Melt butter a clean large cast iron skillet
  2. Add onion to the large cast iron skillet
  3. Fry until softened
  4. Stir in butternut squash, garlic clove, ginger and fresh chili the large cast iron skillet
  5. Cook - 3 min
  6. Mix in curry paste to the large cast iron skillet
  7. Cook until fragrant - 1 min
  8. Stir in vegetable stock the large cast iron skillet
  9. Boil
  10. Get a clean slow cooker bowl
  11. Transfer content of large cast iron skillet to slow cooker bowl
  12. Add plum tomato to the slow cooker bowl
  13. Sprinkle with creamed coconut and salt & pepper and cover
  14. Cook in slow cooker until tender - 6 hr, low heat
  15. Get a clean medium bowl
  16. Spoon content of slow cooker bowl into medium bowl
  17. Garnish with cilantro
  18. Serve
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