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Take the help of the slow cooker to make this creamy and comforting spice-filled Indian butternut squash and red lentil curry, perfect for a cold Fall or Winter night served with basmati rice or your favorite flatbread. Vijay, Recipe Hunter

Vijay Nathan, NoshOnIt Recipe Hunter and Chef


Slow Cooker Indian Butternut Squash and Red Lentil Curry

A slow cooked primer to Indian cooking

When the weather gets cold, we dig into the back of our closets to pull out a kitchen gadget that takes a “hibernation” during the summer – the slow cooker. And while soups and stews might be the backbone of what slow cookers excel at making, we recently used ours to make this creamy, vegetarian (and easily vegan) Indian-spiced butternut squash and red lentil curry. Known for its layers of flavor, Indian cuisine is often misunderstood for being too difficult and time consuming to be worth trying at home. This recipe proves that to be completely wrong. By starting the base of the lentil curry (or dal) on the stove with caramelized onions, garlic, ginger, and a handful of spices, you create a flavor-packed foundation that mellows and melds together after an all day simmering in the crock pot. Butternut squash melts away into the curry, giving the dish a subtle sweetness throughout. Serve it on top of white rice with a dollop of yogurt, alongside a stack of your favorite Indian flatbreads, or just as it is like a stew.


Vijay Nathan, NoshOnIt Recipe Hunter and Chef

I’m a former chef so my cooking is aggressive, big-flavored, and unapologetic. I incorporate inspiration from around the world into my food, using bold spices and seasonal ingredients to make hearty, satisfying dishes.

In addition to being the “Chief Nosher” at NoshOn.It, Vijay is a “recovering” professional chef who has been in the restaurant and food world for over a decade. His food is always hearty, satisfying, and flavorful – a style influenced by his Texan upbringing and Indian heritage. This dish is one of his staples and, luckily, something that the NoshOn.It team has enjoyed on many occasions!

Make sure to say hello to Vijay on Twitter.

  • *eyes bulging out of head with glee* I am obsessed with all things curry, and the spicy, starchy, slow-cookery goodness you built into this recipe totally speaks to my soul :)

  • LOVE this, Vijay! All those spices with butternut just sound so perfect- and the yogurt idea just pushes it to a whole new level. Clicking right over to grab the recipe!

  • Reena G

    I made this yesterday after seeing this and it turned out incredible! My lentils fell apart more than this picture looks like (I did the low heat 6-8 hour method) and the cumin was a little too much for me. Otherwise, insanely good and super easy! Thank you!

  • peepeepoopoo

    This is a great recipe and may be minimally tweaked to make it FoK Plant-based friendly (no oil, etc.). I used curry powder instead of garam masala as well, and it was still excellent.