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.
Gluten Free, Plant Based, Slow Cooker, Thai, Vegan, Vegetarian
crockpot curry vegetarian, crockpot thai recipe, vegetarian crockpot recipe
medium butternut squash
cubed (about 4 cups)
red curry paste
(can substitute with soy sauce)
bunch of curly kale
destemmed and chopped
Crockpot or slowcooker
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 (about 1.5 cups without rice)
Slow Cooker Butternut Squash Curry https://mindfulavocado.com/crockpot-butternut-squash-thai-curry/