Slow Cooker Winter Squash Curry - CSA|365

Ingredients

• 1 can coconut milk
• 1 cup veggie broth
• 8 cups winter squash, peeled and chopped into 1 inch cubes
• 2 carrots, peeled and sliced on the bias (thickness depending on desired crunch)
• 1 cup red lentils, washed and drained
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 tbsp red curry paste (ensure vegan curry paste if making the vegan version)
• peanuts and raisins (optional for serving)
• Brown garlic and onion until translucent, then stir in the curry paste and continue to stir constantly for one minute.
• Put the onion mixture in the slow cooker along with the remaining ingredients.
• Slow cook for 8 hours.
• If your nervous about the spice level, you can put in one spoonful of the paste in and slowly add more taste at “halftime”. I found 3 tbsp to be quite tame and might go a little more next time.
• If you decide to go spicy, you can always serve a little yogurt on the side as well.