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Easy Butternut Squash Slow Cooker Curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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.


  • 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


  • STEP 1
    Throw all the ingredients (except the yogurt) into the Slow Cooker.
  • STEP 2
    Cook on High for 1 hour, then turn down to Low for the remaining 4 hours.
  • STEP 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
  • STEP 4
    Stir in the greek yogurt at the end.
  • STEP 5
    Serve with rice. This dish also freezes well so you can divide into batches.

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