Indian Butternut Squash And Red Lentil Curry
Categories: Vegetarian | India | International | Slow Cooker
Ingredients:
- 1 tablespoon ground cumin
- 3 teaspoons garam masala powder, divided
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 2 1/2 teaspoons salt, divided
- 2 bay leaves
- 3 teaspoons vegetable oil, divided
- 1 large onion, diced finely
- 1 teaspoon fresh ginger, grated
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 14.5oz can diced tomatoes
- 6 cups water
- 2 cups red lentils, rinsed and picked over
- 1 medium butternut squash, peeled and seeds removed then cubed into 1" pieces
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Preparation:
- In a small bowl, mix together the ground cumin, 2 teaspoons garam masala powder, turmeric powder, cayenne pepper, cinnamon, 1/2 teaspoon salt, and bay leaves.
- Set aside.
- Heat a large saute pan over medium-high heat and add 2 teaspoons of the vegetable oil.
- Add the onions and 1/2 teaspoon of salt, and saute until deep golden brown, 5-6 minutes.
- Add the ginger and garlic and cook for another 30 seconds.
- Add the remaining teaspoon of vegetable oil and add the tomato paste.
- Saute for another 3-4 minutes, stirring frequently, until the tomato paste is caramelized and browned.
- Add the reserved spice mixture and saute for 30 seconds to toast the spices and release their flavor.
- The pan will be very dry at this point so stir frequently.
- Add the entire can of diced tomato with juices and stir to combine.
- To a slow cooker, add the tomato mixture.
- Add 1 cup of water to the pan to get anything that's left behind and pour it into the slow cooker.
- Add 5 cups of water, the lentils, the butternut squash, and the remaining 2 teaspoons of salt.
- Stir to combine and cook on high for 3-4 hours or low for 8-10 hours.
- When it's ready, add 1 teaspoon of garam masala powder, taste and add salt as necessary.
- Add a big squeeze of lime juice and chopped cilantro just before serving.
- Serve over white rice or with your favorite flatbread along with a dollop of yogurt.
