Lentil and Butternut Squash Curry

Yield
6
Cooking Time
6 hours

Ingredients

  • 1 chopped onion
  • 15 oz can tomato sauce
  • 15 oz can chickpeas drained and rinsed
  • 1 butternut squash peeled and cubed
  • 1 red bell pepper
  • 2 C red lentils
  • 1 carrot sliced
  • 1 tsp grated ginger
  • 3 cloves garlic minced
  • 1 Tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp Garam Massala
  • 1/2 tsp chili powder
  • 1/2 tsp salt and pepper
  • 14 1/2 oz can coconut milk

Instructions

  1. Combine everything except water into a gallon size freezer bag and freeze til needed.
  2. When ready to cook, dump bag into slow cooker, add water and cook on low for 6-8 hours.
  3. Serve over rice.