Slow Cooker Curried Butternut Squash Stew

Makes 4 servings

Set it and forget it—this slow cooker dish couldn’t get any easier, and its incredible taste will keep you coming back every week. Flavored with Asian spices like cardamom, turmeric and curry powder, this meal is sure to keep your taste buds entertained. The butternut squash is cooked to melt-inyour-mouth perfection in a lightly coconut-flavored sauce. To shake it up even more, add a dollop of yogurt to each plate, serve on rice, and drizzle with lemon juice.

INGREDIENTS

4 cups water
1 (12 oz.) can light coconut milk
1 tbsp. vegetable bouillon base
1 tbsp. curry powder
1 tbsp. ground turmeric
½ tbsp. ground cardamom
3 tbsp. grated fresh ginger
2 tsp. salt, divided
4 lb. butternut squash, peeled and cut into ½-inch pieces (about 4 cups)
1 medium onion, chopped
1 tomato, cut into cubes
¼ tsp. olive oil
2 tbsp. lemon juice
Zest from lemons
Cooked rice and plain yogurt, for serving (optional)

INSTRUCTIONS

1. In a 4-quart slow cooker, combine water, coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon of ginger and ½ teaspoon of salt.
2. Add butternut squash, onions and tomatoes and their juice and stir to combine. Cover and cook on high until most of the liquid is absorbed and the squash is softened, 4½–5 hours.
3. In a small bowl, mix the olive oil, lemon juice and lemon zest, the remaining 2 tablespoons of grated ginger and 1½ teaspoons of salt.
4. Serve the stew with rice and yogurt, if desired, and drizzle the lemon mixture over the top.

NUTRITION • PER ONE SERVING

Calories 340
Total Fat 9g (12%)
Saturated Fat 6.627g (33%)
Trans Fat 0.001g
Total Carbohydrate 69g (25%)
Dietary Fiber 10g (36%)
Total Sugars 4g
Includes 0g
Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 1210mg (53%)
Protein 7g (14%)
Vitamin D 0mcg (0%)
Calcium 216mg (15%)
Iron 5.67mg (30%)
Potassium 1899mg (40%)
Phosphorus (20%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here