Serve this lamb curry with a steamed grain like brown rice, millet or whole-wheat couscous for soaking up the sauce. Or try a pile of al dente braised curly kale—its frilly leaves catch and hold the sauce nicely. If you prefer things spicier, use a hot Madras-style curry powder and add an extra Scotch bonnet pepper or two.

EatingWell Magazine, September 2021

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Credit: Leigh Beisch

Recipe Summary test

active:
20 mins
total:
5 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine coconut milk, tomatoes, water, curry powder, thyme and salt in a 6-quart slow cooker. Stir in lamb and squash, pressing down so they're almost covered with the liquid. Cut two side slits in pepper(s); nestle into the liquid. Cover and cook until the lamb and squash are tender, about 5 hours on High or 8 hours on Low.

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  • Discard the pepper(s) and serve topped with scallions.

To make ahead

Refrigerate for up to 4 days or freeze for up to 3 months.

Equipment

6-qt. slow cooker

Nutrition Facts

334 calories; fat 19g; cholesterol 74mg; sodium 452mg; carbohydrates 16g; dietary fiber 4g; protein 26g; sugars 4g; niacin equivalents 8mg; saturated fat 14g; vitamin a iu 10180IU; potassium 824mg.
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