Slow Cooker Beef and Butternut Squash Curry
You’ll love coming home to this warm and comforting Slow Cooker Beef and Butternut Squash Curry. We’ve used a cosy combination of seasonal ingredients, with store cupboard herbs and spices, to make the rich and fragrant curry sauce. It’s best served over a bed of fluffy basmati rice with a sprinkling of fresh coriander on top.
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NutritionPer Serving
- Calories303
- Carbs18g
- Protein27g
- Fat12g
- Saturates8.1g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Bursting with vibrant, seasonal deliciousness from sweet and earthy butternut squash, herbs and spices, this Slow Cooker Beef and Butternut Squash Curry is one to have on repeat for chilly evenings.
As the squash cooks, it releases a gorgeous natural sweetness into the medium-spiced curry sauce. You’ll stir in garam masala, cumin, coriander and garlic, chilli and fenugreek to make every mouthful fragrant and irresistible.
We’ve kept things fairly mild, but there’s nothing to stop you stirring in extra chillies, if you’re in the mood for a level of spice that’ll fight the sniffles.
Leave it to bubble away while you go about your day, or you can simmer it on the hob within a couple of hours if you’re under more of a time crunch (tap here to try it).
What diets is this Slow Cooker Beef and Butternut Squash Curry suitable for?
This Slow Cooker Beef and Butternut Squash Curry recipe is suitable for dairy-free diets.
It can be made gluten-free, as long as you swap the beef stock cube with a suitable gluten-free alternative.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Slow Cooker Beef and Butternut Squash Curry?
You don’t need any fancy ingredients to make this delicious curry.
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Step 1
Spray the frying pan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the beef and cook the meat for 2-3 minutes until sealed and browned. Add the meat to the slow cooker.
Step 2
Lower the heat to medium and give the pan another spray with low-calorie cooking spray. Add the onions, garlic, ginger and chilli and cook for 5 minutes until softened.
Step 3
Add the garam masala, cumin and fenugreek, and stir for a minute until fragrant.
Step 4
Add this to the slow cooker along with the tomato purée, coconut milk and stock.
Step 5
Add the red peppers and butternut squash and stir well.
Step 6
Cook on low for 7-8 hours (or high for 4-5) until the meat is tender and easily falls apart.
Step 7
Lightly crush some butternut squash with the back of a spoon and stir into the sauce to thicken it. Stir in the lime juice and chopped coriander and serve.
What could I serve with this Slow Cooker Beef and Butternut Squash Curry?
This curry is hearty and filling all on its own, but you can turn it into an Indian-style feast with a selection of slimming-friendly side dishes:
How do you know when Slow Cooker Beef and Butternut Squash Curry is cooked?
You should cook this Slow Cooker Beef and Butternut Squash Curry until the meat is fall-apart tender – this will take around 7-8 hours slow-cooking on ‘low’, or roughly 5 hours on the ‘high’ setting.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Slow Cooker Beef and Butternut Squash Curry in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Slow Cooker Beef and Butternut Squash Curry in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Slow Cooker Beef and Butternut Squash Curry?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re freezing it.
How do I reheat Slow Cooker Beef and Butternut Squash Curry?
From chilled: Reheat, loosely covered, in the microwave for 3-4 minutes. Stir halfway through until piping hot. Alternatively, reheat in a saucepan, over a medium heat until piping hot and bubbling.
From frozen: Allow to defrost overnight in the fridge, and then follow the ‘reheat from chilled’ instructions above.
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Slow Cooker Beef and Butternut Squash Curry
We’ve used a cosy combination of seasonal ingredients, herbs and spices, to make this comforting Slow Cooker Beef and Butternut Squash Curry.
-
Prep Time
15 MINS
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Cook Time
8 HR
- KCals 303
- Carbs 18G
Instructions
- Spray the frying pan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the beef and cook the meat for 2-3 minutes until sealed and browned. Add the meat to the slow cooker.
- Lower the heat to medium and give the pan another spray with low-calorie cooking spray. Add the onions, garlic, ginger and chilli and cook for 5 minutes until softened.
- Add the garam masala, cumin and fenugreek, and stir for a minute until fragrant.
- Add this to the slow cooker along with the tomato purée, coconut milk and stock.
- Add the red peppers and butternut squash and stir well.
- Cook on low for 7-8 hours (or high for 4-5) until the meat is tender and easily falls apart.
- Lightly crush some butternut squash with the back of a spoon and stir into the sauce to thicken it. Stir in the lime juice and chopped coriander and serve.
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