Slow Cooker Tomato and Squash Curry

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

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 Sep 28, 2020


  • Onion icon
    1 (about 140 g)
  • Butternut squash icon
    Butternut squash
    ½ (about 300 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Ginger icon
    1 ½ tbsp (about 8.32 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Plum tomato icon
    Plum tomato
    8 (about 400 g)
  • Creamed coconut icon
    Creamed coconut
    56.75 g (about ¾ cup)
  • Cilantro icon
    as needed
  • Butter icon
    2 tbsp (about 28.8 g)
  • Curry paste icon
    Curry paste
    ¼ cup (about 66 g)
  • Vegetable stock icon
    Vegetable stock
    ¾ cup (about 160.8 g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • 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 to 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 to 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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