Crockpot Lentil Curry with Squash and Cashews

[Guest guest]

 

2 teaspoons vegetable oil

1 medium onion, chopped

2 - 4 cloves garlic, minced

2 tablespoons all-purpose flour

1 tablespoon hot curry powder

1 tablespoon grated peeled ginger root or 1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon fennel seeds

1 teaspoon salt

2 cups vegetable stock

1 cup water or apple juice

1 cup dried green lentils, picked over and rinsed

2 cups peeled and chopped butternut squash

1 large potato, chopped into 1-inch cubes

6 cups fresh spinach leaves, washed and trimmed

1/2 cup cashews (salted or unsalted)

 

In a skillet, heat oil over medium heat. Add onion and garlic and cook for 5

minutes or until softened and translucent. Stir in flour, curry, ginger, cumin,

fennel seeds and salt; mix well. Stir in stock and water; bring to a boil,

scraping up bits from bottom of skillet. Transfer mixture to slow cooker. Add

lentils, squash and potato; stir to combine. Cover and cook on low for 7 to 9

hours or on high for 3 to 4 hours. Add spinach leaves; stir to combine. Cover

and cook on high for another 15 minutes or until leaves have wilted. Spoon into

individual bowls and sprinkle with cashews.