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Slow Cooker Butternut squash spinach & lentil curry.
Ingredients:
1 onion, finely chopped
1 garlic clove, finely chopped
500 ml stock
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
400 gram butternut squash, peeled and cut into 2cm cubes
400 gram can chopped tomato
1 teaspoon ground coriander
1 heaped tablespoon mango chutney (optional)
300 gram red lentil
small pack coriander, roughly chopped
Spinach
Directions:
* Put the oil and the onion in frying pan for 5 minutes. Stir in the garlic & cook for a further 1 minutes, then stir in the spices & butternut squash. Combine everything together.�
* Tip in the chopped tomatoes, stock & chutney & season well. Add lentils. Slow cook on low for 6 hours. Stir in the coriander & spinach around 20 minutes before end.
I browned the onions for flavor, personal choice, I’m sure it would be fine to put in slow cooker without.
Also I add an extra can of tomatoes & top up liquid as I go along as lentils absorb a lot.
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