Set it and forget it—then top it off with rice and a dollop of yogurt and make your better food.
1 15-ounce can light coconut milk
1 1/2 tbsp. vegetable bouillon base (we used Better Than Bouillon)
1 tbsp. curry powder
1 tbsp. turmeric
1/2 tsp. cardamom
3 tbsp. grated fresh ginger
1 1/2 c. yellow split peas, rinsed
1 15-ounce can diced tomatoes
2 lb. butternut squash, peeled and cut into 1⁄2-inch pieces (about 4 cups)
1 medium onion, chopped
1/4 c. olive oil
2 tbsp. lemon juice plus 1 teaspoon zest (from 1 lemon)
2 large scallions, thinly sliced
Rice and plain yogurt, for serving
- In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon grated ginger, 4 cups water, and 1 teaspoon salt.
- Add split peas, tomatoes (and their juices), butternut squash, and onion and mix to combine. Cook, covered, until most of the liquid has been absorbed and lentils are tender, 6 to 7 hours on low or 41⁄2 to 5 hours on high.
- Make lemon-scallion drizzle: In a small bowl, whisk together olive oil, lemon juice and zest, scallions, remaining 2 tablespoon grated ginger, and 1⁄4 teaspoon salt.
- Serve the stew with rice and a dollop of yogurt, if desired. Drizzle with lemon-scallion drizzle for this better food.
Inspired from https://www.womansday.com/food-recipes/food-drinks/recipes/a60510/curried-butternut-squash-stew-recipe/
Slow Cooker Curried Butternut Squash Stew, a Better Food
4/ 5Oleh Agung PK