two bowls of vegan curry with lime, cilantro, chili flakes

Slow Cooker Butternut Squash Curry

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.
Course Dinner
Cuisine Gluten Free, Plant Based, Slow Cooker, Thai, Vegan, Vegetarian
Keyword crockpot curry vegetarian, crockpot thai recipe, vegetarian crockpot recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 servings
Calories 264kcal
Author Amanda


  • 1 medium butternut squash cubed (about 4 cups)
  • 1/2 medium onion diced
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 3 Tablespoons red curry paste
  • 1 Tablespoon liquid aminos (can substitute with soy sauce)
  • 1 Tablespoon coconut sugar
  • 1 teaspoon salt
  • 1 inch ginger minced
  • 2-3 garlic cloves minced
  • 1 bunch of curly kale destemmed and chopped

Serving suggestions:

  • rice
  • cilantro
  • lime
  • chili flakes
  • chopped peanuts


  • 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!)


  • Cook time will depend on Crockpot settings
  • Leftovers keep in the fridge for about 1 week
  • Leftovers can be frozen for up to 3 months


Serving: 1serving (about 1.5 cups without rice) | Calories: 264kcal | Carbohydrates: 25.3g | Protein: 4.1g | Fat: 17.7g | Saturated Fat: 13.8g | Sodium: 689mg | Fiber: 4.2g | Sugar: 6.6g