Crockpot Curry with Cranberry and Butternut Squash
Prep Time
10 minutesCooking Time
5 hoursServing Size
6
Ingredients
1 tablespoon coconut oil
2 cups butternut squash, peeled, seeded and diced
2 cups cauliflower florets
1 small yellow or brown onion, chopped
3/4 cupOcean Spray® Craisins® Dried Cranberries
3 garlic cloves, minced
440ml (425g) can stewed tomatoes
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
2 teaspoons turmeric
3 teaspoons garam masala
400ml can coconut milk
3 tablespoons lime juice
1 cup (240ml) vegetable stock
1 tablespoon cornstarch
425g can chickpeas
2 cups fresh spinach (optional)
Salt and pepper to taste
Brown basmati rice or Quinoa
Parsley for garnish, chopped
1/2 cup Ocean Spray® Craisins® Dried Cranberries
Pumpkin seeds, garnish (optional)
Steps
Add coconut oil, butternut squash, cauliflower, onion, Craisins® Dried Cranberries, garlic, stewed tomato, ginger, curry powder, turmeric, garam masala, coconut milk, lime juice and vegetable stock to a slow cooker.
Mix cornstarch with 2 tablespoons of water and add to the slow cooker.
Cook on high for 3 ½ to 4 hours. Add chickpeas and spinach just before serving.
Serve curry over rice, garnish with parsley and pumpkin seeds. Serve immediately.