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Member recipe

Easy Butternut Squash Slow Cooker Curry

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Prep: 15 minutes Cook: 5 hours

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Serves 8

A very simple Curry that is tasty and filling, using autumnal veg. For variation, throw in some chic peas for added texture and/or red wine for an even more meaty taste. Serves 6-8.

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  • 1 Butternut squash, diced
  • 1 small Red Onion, finely chopped.
  • 1 small Red Chilli, deseeded and finely chopped.
  • 100g ready to cook Red Lentils
  • 2 Stock Cubes
  • Cup of water
  • 3 tbs Curry Paste
  • Individual pot of low fat/fat free Greek Yogurt
  • 800g Chopped Tomatoes


  1. Throw all the ingredients (except the yogurt) into the Slow Cooker.

  2. Cook on High for 1 hour, then turn down to Low for the remaining 4 hours.

  3. Check it half way through, give it a quick stir and add more water if necessary, to prevent the lentils sticking to the sides of the

  4. Stir in the greek yogurt at the end.

  5. Serve with rice. This dish also freezes well so you can divide into batches.

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