Slow Cooker Butternut Squash Dal with Cauliflower Rice
Cozy Up with Our Butternut Squash and Vegetable Curry
As the weather cools down, there’s nothing quite like a warm, flavorful curry to nourish the body and soul. This Butternut Squash and Vegetable Curry is a delightful blend of sweet butternut squash, aromatic spices, and vibrant vegetables, all simmered to perfection. It’s a comforting and healthy meal that’s perfect for a weeknight dinner or a cozy weekend gathering.
We’ve designed this recipe to be relatively hands-off, utilizing the magic of a slow cooker to develop deep, rich flavors. The combination of turmeric, cumin, and garam masala creates a truly authentic Indian-inspired taste. Plus, serving it over riced cauliflower makes it a lighter, healthier option without sacrificing any of the deliciousness!
What makes this curry special?
- Slow Cooker Convenience: Let the slow cooker do the work while you tackle other tasks.
- Flavorful Spice Blend: A carefully balanced blend of spices delivers an authentic Indian flavor.
- Healthy & Wholesome: Packed with vegetables and served with riced cauliflower, it’s a guilt-free indulgence.
- Easy to Customize: Feel free to add other vegetables you enjoy, like spinach, chickpeas, or bell peppers.
Serving Suggestions:
- Garnish with a dollop of plain yogurt or coconut cream for extra richness.
- Serve with naan bread or roti for dipping.
- A sprinkle of toasted almonds or cashews adds a delightful crunch.
Frequently Asked Questions:
Q: Can I use a different squash?
A: Yes! Kabocha squash or sweet potatoes would also work well in this recipe.
Q: Can I make this curry ahead of time?
A: Absolutely! The flavors actually develop even more overnight. Store it in the refrigerator and reheat gently before serving.
Q: Is this recipe vegan/vegetarian?
A: This recipe is vegetarian. To make it vegan, simply ensure your vegetable broth is vegan-friendly and omit any dairy-based garnishes.
Q: Can I adjust the spice level?
A: Yes! Feel free to adjust the amount of cayenne pepper to suit your preference. You can also add a pinch of red pepper flakes for extra heat.
Q: What if I don’t have a slow cooker?
A: You can simmer this curry in a large pot on the stovetop for about 45-60 minutes, or until the butternut squash is tender. Just be sure to stir occasionally to prevent sticking.
We hope you enjoy this Butternut Squash and Vegetable Curry as much as we do! It’s a flavorful, healthy, and satisfying meal that’s perfect for any occasion.
Butternut Squash and Vegetable Curry
Ingredients
- 1 tablespoon olive oil
- 1.5 cups thinly sliced onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.125 teaspoon cayenne pepper
- 4 cups diced butternut squash
- 8 ounces diced canned tomatoes
- 2 cups vegetable broth
- 0.25 cup chopped fresh cilantro
- 1 teaspoon garam masala
- 1 package riced cauliflower
- to taste limes
Instructions
- Heat olive oil in a large skillet over medium-high heat until hot. Add sliced onions and cook for 4-5 minutes or until onions begin to brown and char. Add garlic and ginger; cook for an additional minute.
- Transfer onion mixture to a slow cooker. Top with turmeric, cumin, salt, and cayenne pepper. Stir in butternut squash and tomato. Add vegetable broth.
- Cover and cook on HIGH for 3 hours. Stir in fresh cilantro and garam masala. Gently mash the butternut squash and stir mixture until in thickens a bit.
- Heat riced cauliflower according to package instructions.
- Serve butternut squash mixture over riced cauliflower with a few squeezes of fresh lime.
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