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Butternut Coconut Curry

I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.—Jess Apfe, Berkeley, California
  • Total Time
    Prep: 35 min. Cook: 4 hours
  • Makes
    9 servings


  • 1 cup chopped carrots
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
  • 2-1/2 cups vegetable broth
  • 3/4 cup coconut milk
  • 1/2 cup uncooked basmati or jasmine rice


  • In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  • In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts
3/4 cup: 200 calories, 6g fat (4g saturated fat), 0 cholesterol, 312mg sodium, 34g carbohydrate (5g sugars, 5g fiber), 3g protein.

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  • jenyoun
    Oct 23, 2017

    I followed this recipe exactly as written. It was way too sweet and tasted flat. I have a very low tolerance for salt in my food but even I had to add salt to my portion and my children's portions. I tried also adding yogurt and fresh cilantro, which helped make it a bit more palatable, but still, I don't think I'll make this again.

  • lostinthekitchen
    Jan 24, 2017

    This is delicious AND easy - I add golden raisins and it gives an extra flavor!

  • Catherinedoremi
    Feb 18, 2014

    It's an east way to cook and delicious?

  • Kisa995818
    Dec 4, 2013

    This is quite tasty and easy to make. However, I added more spice. I also felt it needed something extra, like chickpeas? or naan? I'm not sure what it was but something was definitely missing.