Step 1: Prepare the Ingredients

Start by prepping the vegetables.

• Peel and cube the butternut squash into small, bite-sized pieces. You should have about 4 cups of squash once chopped.
• Chop the onion finely and mince the garlic and grate the ginger.
• Rinse and drain the lentils under cold water to remove any dirt or debris.

Step 2: Add Ingredients to the Slow Cooker

In your slow cooker, add all the ingredients:

• Butternut squash cubes
• Lentils
• Chopped onion
• Mincing garlic and grated ginger
• Curry powder, cumin, turmeric, red pepper flakes (if using), and salt and pepper
• Pour in vegetable broth and coconut milk.

Give everything a quick stir to combine, making sure the lentils and squash are evenly distributed. The coconut milk will give the curry a rich, creamy base while the broth ensures it has enough liquid for the lentils to cook.

Step 3: Set and Forget

Cover the slow cooker with the lid and cook on the low setting for 6 to 8 hours. If you’re in a hurry, you can also cook it on the high setting for 3 to 4 hours. The slow cook time allows the flavors to develop and the lentils to become tender while the squash softens and releases its natural sweetness.

Step 4: Check the Curry

About 30 minutes before the end of cooking, check the curry.

• If you want to add leafy greens (spinach or kale), add them now. Stir them in and let them wilt in the slow cooker.
• Give the curry a quick taste to adjust the seasoning, adding extra salt, pepper, or spices if needed.

Step 5: Serve and Enjoy!

Once the curry is done, it should have a rich, creamy texture with tender squash and perfectly cooked lentils. Serve it hot over a bed of basmati rice, quinoa, or even cauliflower rice for a low-carb option. You can also pair it with some naan bread for a more traditional touch.