Slow Cooker Tomato and Squash Curry
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 6hrs 20mins
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- Serves
- 4
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- Calories
- 284
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
Ingredients
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- Onion
- 1
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- Butternut squash
- ½
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- Garlic clove
- 2
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- Ginger
- 1 ½ tablespoons
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- Fresh chili
- 1
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- Plum tomato
- 8
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- Creamed coconut
- 55 g
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- Cilantro
- as needed
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- Butter
- 2 tablespoons
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- Curry paste
- 4 tablespoons
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- Vegetable stock
- 160 ml
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- Salt & pepper
- as needed
Tools
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Skillet pan
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Slow cooker
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Slow cooker bowl
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Medium bowl
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Large cast iron skillet
Step preview
- Melt butter a clean large cast iron skillet
- Add onion to the large cast iron skillet
- Fry until softened
- Stir in butternut squash, garlic clove, ginger and fresh chili to the large cast iron skillet
- Cook - 3 min
- Mix in curry paste to the large cast iron skillet
- Cook until fragrant - 1 min
- Stir in vegetable stock to the large cast iron skillet
- Boil
- Get a clean slow cooker bowl
- Transfer content of large cast iron skillet to slow cooker bowl
- Add plum tomato to the slow cooker bowl
- Sprinkle with creamed coconut and salt & pepper and cover
- Cook in slow cooker until tender - 6 hr, low heat
- Get a clean medium bowl
- Spoon content of slow cooker bowl into medium bowl
- Garnish with cilantro
- Serve