Slow Cooker Butternut Squash Curry
It's clearly officially fall time in Chicago. It's rained all weekend which has forced me to be overly productive at home (darn). Being cooped up can get boring fast so I've tried to keep myself occupied with random tasks I can cross off my to-do list in the mean time.
On rainy weekend mornings I love to take my time getting out of bed. When I finally do emerge, I love to make my Vegan Dirty Chai Latte and yogurt bowl with my Energizing Chocolate Granola. Both help me fully wake up and then I can begin whatever to-dos.
Today, my big to-do was meal prepping since I know I'll have shoots and appointments after work, leaving little time or energy to cook once I get home after a long day. And since it's fall, it means slow cookers are going to become my most used kitchen appliance until spring. The best part about slow cookers is you can just toss your ingredients in and turn up the heat, leaving more time to take of errands and little clean up.
In the fall, I always think of spices with natural heat. Not necessarily spice, but more so the sensation of giving your insides a big hug as soon as you take a bite. Curry is the ultimate example of this feeling for me. Curry is so flavorful and bold, you could use it alone in most dishes if you wanted to.
If you love genuinely quick, mild spice, and warming dinners, make this curry. It will yield up to three meals total, perfect for meal-prepping.
- 2 cups large cubed butternut squash
- 1 can low fat coconut milk
- 1 tbsp curry powder
- 2 tbsp ground ginger
- 1 tsp allspice
- 1 tsp salt
- 1 clove of garlic, minced
- 1 medium shallot, minced
- Add all the ingredients to your crock pot. Stir to help combine spices.
- Cover and turn up on high to 4 hours.
- After 4 hours, the curry can be served over rice or noodles and is perfect to store for meals during the work week!