Slow Cooker Indian-Spiced Butternut Squash
- 2 Tbsp canola oil
- 2 tsp fenugreek seeds
- 2 tsp cumin seeds
- 2 brown cardamom pods
- 1 2-inch cinnamon stick
- 1 yellow or red onion, peeled, cut in quarters, and sliced
- 1 medium tomato, diced
- 2 tsp turmeric powder
- 1 tsp ground coriander
- 3 lbs butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups)
- 1 large jalapeño or 3-4 Thai or serrano chile peppers, seeded and chopped
- 2 tsp brown sugar
- 1 tsp garam masala
- 1-2 tsp kosher salt
- 1 tsp cayenne pepper
- 1 Tbsp fresh lemon juice
- Cilantro, for garnish (optional)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Butternut squash (3 lbs)
- Cilantro (1)
- Coriander, ground (1 tsp)
- Cumin seeds (2 tsp)
- Jalapeno or 3-4 thai or serrano chile peppers, large (1)
- Tomato, medium (1)
- Yellow or red onion (1)
- Cooking & Baking
- 2-inch cinnamon stick (1)
- Brown sugar (2 tsp)
- Canola oil (2 Tbsp)
- Cardamom pods, brown (2)
- Cayenne pepper (1 tsp)
- Fenugreek seeds (2 tsp)
- Garam masala (1 tsp)
- Kosher salt (1 tsp)
- Turmeric, powder (2 tsp)
- Drinks
- Lemon juice, fresh (1 Tbsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published April 14, 2011 (1 year ago).
37 people saved this recipe.
