Close
Photo: Leigh Beisch
Active Time:20 minsTotal Time:5 hrs 20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:5 hrs 20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:5 hrs 20 mins
Total Time:
5 hrs 20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(13 ounce) cancoconut milk¾cupcanned diced fire-roasted tomatoes½cupwater2tablespoonscurry powder1tablespoonchopped fresh thyme¾teaspoonsalt2poundsboneless lamb shoulder or leg, trimmed and cut into 1 1/2-inch pieces4cupscubed peeled butternut squash (1-inch pieces)1-2 whole Scotch bonnet or habanero peppers2scallions, thinly sliced
Cook Mode(Keep screen awake)
Ingredients
1(13 ounce) cancoconut milk
¾cupcanned diced fire-roasted tomatoes
½cupwater
2tablespoonscurry powder
1tablespoonchopped fresh thyme
¾teaspoonsalt
2poundsboneless lamb shoulder or leg, trimmed and cut into 1 1/2-inch pieces
4cupscubed peeled butternut squash (1-inch pieces)
1-2 whole Scotch bonnet or habanero peppers
2scallions, thinly sliced
DirectionsCombine 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.Discard the pepper(s) and serve topped with scallions.To make aheadRefrigerate for up to 4 days or freeze for up to 3 months.Equipment6-qt. slow cookerOriginally appeared: EatingWell Magazine, September 2021
Directions
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.Discard the pepper(s) and serve topped with scallions.To make aheadRefrigerate for up to 4 days or freeze for up to 3 months.Equipment6-qt. slow cooker
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.
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
Originally appeared: EatingWell Magazine, September 2021
Rate ItPrint
Nutrition Facts(per serving)334Calories19gFat16gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
