Ingredients:

  • 2 lbs (900 g) Butternut Squash, peeled, seeded, 1-inch diced
  • 2 large Firm Cooking Apples, peeled, cored, diced
  • 1 medium Yellow Onion, finely diced
  • 2 Tbsp Fresh Ginger, finely minced
  • 4 cloves Garlic, crushed or minced
  • 2 Tbsp Coconut Oil (or vegetable oil)
  • 2 Tbsp Curry Powder (Mild or Medium, high quality)
  • 1 tsp Garam Masala
  • 1 tsp Turmeric Powder
  • 1/2 tsp Red Pepper Flakes (or 1/2 tsp Cayenne)
  • 1 cup Vegetable Stock (low sodium)
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 Tbsp Maple Syrup (or brown sugar)
  • Fine Sea Salt & Freshly Ground Black Pepper, to taste (start with 1 tsp salt)
  • 3 handfuls Fresh Baby Spinach, packed
  • 1 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, chopped

Instructions:

  1. Prepare the Ingredients: Dice the butternut squash and apples uniformly (1-inch pieces). Finely dice the onion, mince the garlic and ginger.
  2. Sauté Aromatics (The Chef’s Trick): In a large skillet over medium heat, melt the coconut oil. Add the diced onion and cook until softened and translucent (about 5-7 minutes).
  3. Toast the Spices: Add the minced ginger and garlic to the skillet and cook for 1 minute until fragrant. Stir in the curry powder, garam masala, turmeric, and red pepper flakes. Cook for 30 seconds, stirring constantly, until the spices are deeply aromatic. This step 'blooms' the spices and prevents a raw, powdery taste.
  4. Transfer: Scrape the aromatic spice mixture into the bowl of your 6-quart slow cooker.
  5. Load the Crockpot: Add the diced butternut squash, apples, vegetable stock, canned coconut milk, maple syrup, salt, and pepper to the slow cooker. Stir thoroughly to combine everything and ensure the vegetables are coated in the spice mixture.
  6. Set and Forget: Secure the lid. Cook on the LOW setting for 8 hours or on the HIGH setting for 4 hours.
  7. Check for Doneness: The curry is ready when the butternut squash is fork-tender and easily mashable against the side of the pot.
  8. Thicken (Optional but Recommended): If the sauce is too liquid, remove the lid for the final 30 minutes of cooking (on HIGH) to allow some moisture to evaporate. Alternatively, remove 1 cup of squash/liquid, purée it, and stir it back into the pot for a thicker, creamier sauce.
  9. Stir in Greens: Turn off the heat. Stir in the fresh baby spinach until it wilts completely (about 2 minutes).
  10. Brighten the Flavour: Stir in the fresh lime juice. Taste and adjust seasonings (salt, pepper, or a pinch more heat) as needed.
  11. Serve: Garnish generously with fresh cilantro before serving hot, preferably over Basmati or Jasmine rice.