This slow cooker curry is a quick and easy, hearty, and healthy meal that will warm you from the inside out. A chilly day and a hearty dish are a perfect combination. Thai curry powder makes this dish spicy while quinoa and butternut squash make it ultra-comforting.

Slow Cooker Winter Squash Quinoa Curry [Vegan, Grain-Free]





  • 4 cups winter squash, cubed (blue hubbard, acorn, or butternut)
  • 1 Spanish onion, diced
  • 1 28-ounce can San Marzano tomatoes, drained and roughly chopped
  • 1 cup red quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 2 tablespoons red Thai curry powder
  • 1 teaspoon garlic
  • 1/2 teaspoon salt
  • 1 cup canned coconut milk
  • 4 tablespoons unsweetened shredded coconut
  • 1 lemon, cut into wedges


  1. Cube your squash, dice your onions, chop your tomatoes, rinse your quinoa, measure out your spices, and throw it all into a slow cooker.
  2. Add your vegetable broth, give everything a stir, put a lid on your slow cooker and set it to medium heat. At this point you can forget about it for 6 hours.
  3. After 6 hours, turn the slow cooker heat down to "keep warm" and stir in 1 cup of coconut milk. At this point dinner is ready to be served. Let it be noted, never, ever put coconut milk into a slow cooker until you are ready to serve. It will separate, and curdle if it reaches too high of a heat.
  4. To serve, dish into a favorite bowl, spritz with a wedge of fresh lemon, and sprinkle with 1 tablespoon of unsweetened shredded coconut.

Nutritional Information

Calories: 428 | Carbs: 66g | Fat: 15g | Protein: 9g | Sugar: 12g | Sodium: 466mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.