Throw all the ingredients in your crockpot to make an easy vegan weeknight meal. Butternut squash, kale, and coconut milk help create this creamy, yet healthy slow cooker curry recipe.
Prepare the butternut squash by peeling skin with a vegetable peeler and cutting in half length-wise. Spoon out the seeds and cut into 1-inch cubes. Add to the slow cooker.
Add onion, coconut milk, vegetable broth, red curry paste, liquid aminos, coconut sugar, salt, garlic, and ginger to the slow cooker. Stir well.
Cook for 4 hours on high or 8 hours on low.
When done cooking, transfer a few spoonfuls (I use a ladle) to a blender and blend until smooth. Add back to the curry along with the kale and stir well.
Serve with steamed rice, fresh cilantro, chopped peanuts, chili flakes, and a squeeze of fresh lime juice (all optional but highly recommended!)