Curried Butternut Squash Stew
20m prep 4h cook 5h ready
A hearty slow cooker stew with butternut squash, yellow lentils, and aromatic spices in a coconut milk base. Served over rice with a bright lemon-scallion oil and yogurt.
Ingredients
- 1 can light coconut milk
- 1 1/2 tbsp vegetable bouillon base
- 3 tbsp fresh ginger grated, divided
- 1 tbsp curry powder
- 1 tbsp turmeric
- 1/2 tsp cardamom
- Kosher salt
- 1 1/2 cup yellow lentils rinsed and picked over
- 1 can diced tomatoes
- 2 lb butternut squash peeled, seeded, and cut into ½-inch pieces
- 1 medium onion chopped
- 1/4 cup olive oil
- 2 large scallions thinly sliced
- 1 tsp lemon zest grated
- 2 tbsp lemon juice
- Cooked rice
- plain yogurt
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 264 mg
- Iron: 8.14 mg
- Magnesium: 161 mg
- Phosphorus: 269 mg
- Potassium: 1441 mg
- Zinc: 2.21 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, whisk together the light coconut milk, vegetable bouillon base, 1 tablespoon of the grated ginger, curry powder, turmeric, cardamom, 4 cups water, and 1 teaspoon kosher salt until well combined.
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Step 2.
Add the rinsed yellow lentils, diced tomatoes with their juice, butternut squash pieces, and chopped onion to the slow cooker. Stir to combine all ingredients. Cover and cook on low for 6 to 7 hours or on high for 4½ to 5 hours, until most of the liquid has been absorbed and the lentils are tender.
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Step 3.
While the stew cooks, in a small bowl, whisk together the olive oil, sliced scallions, lemon zest, lemon juice, the remaining 2 tablespoons grated ginger, and ¼ teaspoon kosher salt. Set aside.
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Step 4.
Serve the stew over cooked rice with a dollop of plain yogurt if desired. Drizzle each serving with the lemon-scallion oil.
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