Creamy Winter Squash Curry (Slow Cooker Recipe)


Mike and I have a favorite Indian restaurant that we like to go to on “date night.” It’s technically in a suburb of Minneapolis, but it’s only about a ten minute drive from our apartment, and it’s right next to a big, gaudy cineplex, which works well for a dinner and a movie date. Truth be told, big and gaudy is my favorite kind of movie theater. Growing up as a kid, my mom and I would always have movie dates at the giant movie theater in our town. So today, mainstream movie posters, stadium seats, and the smell of popcorn make me feel like a kid again. Plus, I have a much lower threshold for art films these days. In my younger years, I was all about weird, dark independent films, but now, as a graduate student who gets paid to think complexly about big ideas, I crave light, easy-to-follow linear narrative movies. Bring on the rom-coms!

I digress.

Back to that Indian restaurant. We love it. They serve the most delicious vegan curry dish ever. Because we have this great place, it’s very rare that I feel compelled to make curry at home.

But we had this lovely pie pumpkin begging to be cut open. And I have this loaner slow cooker that I’m only babysitting for a friend for another month. And we had this nice bottle of red curry paste……

What’s a gal to do?

Cook some creamy pumpkin curry, that’s what!

We used pumpkin, but you could use any winter squash, or potatoes (a mix of sweet potatoes and yellow potatoes would probably be amazing).

Creamy Winter Squash Curry

2-3 cups winter squash or potato, cubed

1 onion, chopped

3 T red curry paste

1 T Braggs

1 can lite coconut milk

pinch of salt

1 c frozen peas

1 c frozen cauliflower (or fresh, chopped)

Directions:

Place your onions and cubed squash in the slow cooker. Add the coconut milk, Braggs, and red curry paste and mix well, covering your squash and onions. Heat for at least 2 hours. Add your frozen peas and cauliflower about an hour before you plan to eat. Add your salt. Cook for another hour, and serve hot over brown basmati rice.

gorgeous colors popping from the pan!

This was such a nice treat, since it’s such a different flavor than we’re used to working with in our at-home dinners. The slow cooker is so great to work with too—much lower stress than cooking over flames.

Hearty and warm, it’s a perfect winter dinner!

Advertisements

3 thoughts on “Creamy Winter Squash Curry (Slow Cooker Recipe)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s