Slow Cooker Tomato and Squash Curry

by

Sara Lewis

Posted May 26, 2022 (Last updated May 26, 2022)

Serves

4

Total Time

6hrs 20mins

Calories

325

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 freshnes...

recipe-image
    Ingredients

  • Onion icon
    Onion1chopped
  • Butternut squash icon
    Butternut squash½peeled, seeded, diced
  • Garlic clove icon
    Garlic clove2finely chopped
  • Ginger icon
    Ginger1 ½ tablespoonspeeled, finely chopped
  • Fresh chili icon
    Fresh chili1seeded, finely chopped
  • Plum tomato icon
    Plum tomato8halved
  • Creamed coconut icon
    Creamed coconut55 gcrumbled
  • Cilantro icon
    Cilantroas neededchopped
  • Butter icon
    Butter2 tablespoons
  • Vegetable stock icon
    Vegetable stock160 ml
  • Salt & pepper icon
    Salt & pepperas needed
  • Curry paste icon
    Curry paste4 tablespoons
    Method

  • 1. Melt butter in a clean large cast iron skillet
  • 2. Add onion and fry until softened
  • 3. Stir in butternut squash, garlic clove, ginger and fresh chili
  • 4. Cook for 3 min
  • 5. Mix in curry paste and cook until fragrant - 1 min
  • 6. Stir in vegetable stock and bring to boil
  • 7. Transfer content of large cast iron skillet to slow cooker bowl
  • 8. Add plum tomato
  • 9. Sprinkle with creamed coconut and salt & pepper and cover
  • 10. Cook in slow cooker until tender - 6 hr, low heat
  • 11. Ladle into bowls and garnish with cilantro
  • 12. Serve

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