Butternut Squash and Bean Curry

Crock pots make me think of pot roast that may have been a little overdone, despite the red "gravy" it was swimming in.  Crock pots remind me of my childhood, as it was sometimes the only way that my mom could work two jobs, go to class, and feed the family.  Despite this mental association with questionable cuts of beef, I decided to go out and buy my own crock pot.  The allure of having dinner waiting for me at the end of a long day was far greater than any childhood memories.

It's been especially cold this winter, and the crock pot seemed like just the remedy for a brisk day.  I scoured the internet for some recipes that didn't have "gravy" and I came across this curry recipe courtesy of Men's Health.  I've never made a curry before, so this was sure to be an adventure.


The results of this recipe are pretty darn good.  I was really pleased with the flavor and the way it fills and comforts.  If you have a small place, think twice about making this.  The smell in my apartment was, well, overwhelming.  Curry simmering for 8 hours really gets into every fiber and every nook and cranny.  I wouldn't discourage anyone from making this recipe just because of the lingering scent, but you have been warned.

The second warning about this recipe is that it just makes way too much food.  If you are making this recipe for one or two people, definitely cut it in half.  Short of eating this for every meal, it was impossible for me to finish all of the leftovers before they had to be thrown away.  I will certainly be making this again, just half the amount and in a well-ventilated area.