Ingredients
1 can (13.66 ounces) coconut milk1/2 cup creamy peanut butter2 tablespoons red curry paste1 tablespoon hoisin sauce1 teaspoon salt1/2 teaspoon pepper1 can (14-1/2 ounces) chicken broth3 teaspoons olive oil, divided1 pound lamb or beef stew meat (1-1/2-inch pieces)2 small onions, chopped 1 tablespoon minced fresh gingerroot3 garlic cloves, minced1 cup dried brown lentils, rinsed4 cups cubed peeled butternut squash (about 1 pound)2 cups chopped fresh spinach1/4 cup minced fresh cilantro1/4 cup lime juice
Preparation
In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker.
In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash.
Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.
