Slow cooker Thai red butternut squash curry
Sweet squash and chickpeas in a creamy coconut and red curry sauce. Add the greens at the end for a fresh bite.
- Time4 hrs 20
- LevelEasy
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the squash, chickpeas, onion, garlic and ginger into the slow cooker.
- 2
Whisk the curry paste into the coconut milk and stock, then pour over the vegetables. Stir well.
- 3
Cover and cook on low for 4 hours, until the squash is soft but still holding its shape.
240 min - 4
Cook the rice following the packet instructions while the curry finishes.
- 5
Stir the spinach and lime juice into the curry and leave for 5 minutes until the spinach wilts.
5 min - 6
Scatter with coriander and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.