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Super Creamy Butternut Squash Curry with Red Lentils, Slowcooker Curry

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!

Who doesn’t love a good curry?! There are so many good ways to prepare curry, using pumpkin or butternut squash in your curry’s is always a good choice. This one is super creamy and vegan!

It also uses a slow cooker so another great meal prep recipe.

To make it extra creamy we added some coconut milk, goes great in curry’s.

Difficulty: Beginner Prep Time 20 min Cook Time 6 hour Total Time 6 hrs 20 mins Servings: 4 Best Season: Suitable throughout the year


Super creamy curry with butternut squash and red lentils, so good! Feel free to sub the butternut with pumpkin.



Off On

  1. If you have the time, soak your red lentils for 2 hours. If not just immediately rinse them and add them to the slow cooker.

  2. Also add in the peeled and diced butternut squash, onion, ginger, garlic, curry, turmeric, cayenne, cumin seed, black pepper, vegetable broth, tahini, lemon juice, coconut milk and boiling water.

  3. Mix everything well and to make sure you don’t need any extra spices/salt taste some liquid.

  4. If taste is as desired, set your slow cooker on low heat and cook for 6 hours.

    Don’t have slow cooker? You can find the one we use on (under the kitchen category)!
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