I haven’t used my slow cooker in a while so I’m super happy to have another crockpot recipe on my blog! The reason for this one is that I’m staying at my mum’s at the moment; and we had some butternut squash lying around but didn’t know what to do with it. Neither of us have really used it much before, in fact she doesn’t think she ever has, and I have only used it a couple of times before in a root veg mash, or had shop-bought ‘boodles’. Anyway, it’s a great ingredient for adding substance to a meal without making it too starchy. It’s lighter than sweet potato but kind of similar.
This recipe is sooooo easy it’s ridiculous. A ‘method’ section isn’t even required, as it’s basically just “put everything in a slow cooker and turn it on.” The garnishes of greek yogurt and rocket respectively add a freshness and zing to this warm and comforting meal.
Ingredients:
- 1 medium white onion, chopped
- 5 garlic cloves, minced
- 1 medium butternut squash, peeled and chopped into bite sized pieces
- 1 red pepper, chopped
- 3/4 cup red lentils
- 1 x 400g drained and rinsed
- 400g passata
- 1 heaped tsp freshly grated ginger
- 1 heaped tsp turmeric
- 1 heaped tsp cumin
- 2 heaped teaspoon smoked paprika
- 1 tsp hot chilli powder
- 1 cinnamon stick
- Salt and pepper to taste
- 3 cups vegetable stock
- Brown rice
Garnish:
- Greek yogurt
- Rocket
Method:
Literally add everything except the rice to a slow cooker (no need to brown anything first), stir, turn on to high for 4 hours or low for 6-7 hours. Remove the lid for the last hour to thicken the sauce.
Sever with brown rice and garnishes.
Mint Cherry Pepper 