Slow Cooker Curried Butternut Squash Stew
This slow cooker curried butternut squash stew is so delicious. As it cooks, the butternut squash gets so soft and tender in the slow cooker, it starts to fall apart, adding a beautiful creaminess to the dish. The cauliflower, carrot and green beans all hold their shape making the perfect combination of chunky and creamy all mixed together in a delicious coconut curry sauce.
It’s Slow Cooker Season
For more than half the year, I don’t see my slow cooker but around mid-October, it get’s dusted off, rinsed out and put to work. I could actually use two right now. I always wondered my mom needed two croc pots but with four hungry kids, now I get it. I could definitely get two going for my weekend food prep! I love how I can have something cooking away while freeing up space for other creations.
Next up, I’d like to try cooking squashes in the slow cooker. Have you tried it? The less prep, fuss and mess, the better. I’m a lazy cook.
Cooked Foods For Winter
Over the last few months I went from eating almost no cooked foods to pretty much all cooked foods. Isn’t it funny how our bodies just switch cravings as the weather changes? With the change in season my food prep routine has changed from all raw veggies and salads to all soups, stews and roasted veggies.
Cooked foods just feel so good during the winter months, don’t they? Warming, hearty and satisfying, they’re like a cozy hug at the end of a long winters day. Plus I love packing in loads of onion, garlic and ginger to get my immune system on stand-by for cold and flu season. This recipe has all three! Keep walkin’, colds.
Health Benefits of Curry
Bright yellow curry powder full of antioxidants ready to fight of free radicals in the body and help prevent disease. Good thing because I love curry! Curry powder is a spice mix made from ingredients like turmeric, coriander, fenugreek, red pepper, ground ginger and/or cinnamon, dry mustard and cardamon. The mix varies depending on the type of curry but those are some of the spices you might find in curry powder, the most potent health-wise being turmeric.
Turmeric is a powerful anti=inflammatory protects the immune system, supports liver, heart and bone health, improves digestive health and can reduce the risk of cognitive decline. Along with the benefits from the other spices in curry powder, it’s a wonderful spice to use frequently in your diet. For an easy and delicious way to include turmeric in your diet daily, check out my post on How to Make Golden Milk.
Types Of Curry Powder
I’ve got a nice little collection of various curry powders spice cupboard. Which, I might add is completely out of control. Anyone have tips for keeping your spice cupboard organized?? Please send help.
Pretty much any curry powder variety will be delicous in this recipe. I used a mild yellow curry powder but garam masala or madras curry powder would work. You could use a sweet curry powder too or if you prefer, go with a hot one!
I haven’t used a Thai red or green curry paste in this but I bet that would be most excellent as well. Red curry butternut squash stew? Ya, I like the sounds of that.
Extra Thick and Creamy Please
Here’s the magic thing about this amazing slow cooker curried butternut squash stew. It magically thickens as the butternut squash cooks to tender, melty, falling-aparty, perfection creamifiying (it’s a word..) the sauce without any adding cream, fat or thickening agent. Mixed with the coconut milk and curry powder..
so, so good. I couldn’t stop sneaking spoonfuls as it was finishing cooking or wiping the slow cooker clean, with ma mouth…just kiddin’, didn’t do that, not at all. I would never.
Curried Butternut Squash Stew
K, sure hope you enjoy this most delicious Slow Cooker Curried Butternut Squash Stew! As always, thanks for checking out Running on Real Food. If you’d like to sign up to receive new recipes by email, use the sign-up box in the sidebar or at the bottom of this post to subscribe!Print
- 1 white onion, diced
- 3 cloves garlic, minced
- thumb-sized piece of ginger, peeled and minced
- 1 400 mL can light coconut milk
- 5 cups cubed butternut squash (approx. 1/2 a large or 1 small squash)
- 4 carrots, peeled and chopped (approx. 2 cups)
- 4 cups cauliflower florets (approx. 1/2 a large or 1 small head)
- 2 cups chopped green beans
- 1 tbsp curry powder
- 1 tsp turmeric
- salt and pepper, to taste
- Add all ingredients to a slow cooker and cook on high for at least 3 hours.
- Once the butternut squash is falling apart, it’s done.
- Use a large spoon to stir and mash some of the squash to help thicken the sauce.
- Serve. Try it with fresh cilantro and lime!