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Salt & Prepper

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 cup red lentils1 medium butternut squash, peeled, seeds removed, and cubed1 medium white onion, diced2 cloves garlic, minced1 (1-inch) piece fresh ginger, peeled and minced2 tsp yellow curry powder1 tsp garam masala1 tsp turmeric1 tsp cumin1/2 tsp salt1 (13.5-oz) can coconut milk1 (14.5-oz) can diced tomato1 cup white rice, uncooked

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Instructions

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Combine all ingredients except white rice in a slow cooker and cook on high until lentils are cooked and butternut squash is tender (3-4 hours). Cook rice according to package instructions while curry cooks. Season curry to taste and serve over rice.

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