Slow Cooker Butternut Squash Lentil Curry IndianMart UK

Butternut squash Daal

Recipe by Indian Mart

4 Serves
1 hr
V
Veg
Easy
Mildly Spicy

Methods

1
Peel and crush the garlic cloves and finely chop the chillis. Pop 1tsp of oil into a pan and heat on medium add the mustard seeds, cumin seeds and curry leaf and cook until the cumin changes colour (approx 1 min).
2
Add the garlic and chilli and stir well until the ingredients are lightly golden then remove from the pan.
3
Peel and Dice the onions and ginger, dice the butternut squash into chunks- add all of the ingredients into the pan with 1tsp of oil- pop half of the mix just made back in with the ingredients and cook on a low/ medium heat for 15 minutes.
4
Pop the lentils in with 1 litre of boiling water, bring to the boil and then pop on a low heat for approx 35minutes stirring occasionally.
5
If the mix is still runny then keep it cooking for a while longer; add salt to taste.

Ingredients

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