Crockpot Curry with Cranberry and Butternut Squash

Name: Crockpot Curry with Cranberry and Butternut Squash
Prep time: 10 min
Cook time: 5 h
Yield: 6

Prep Time
10 minutes
Cooking Time
5 hours
Serving Size
6

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Crockpot Curry with Cranberry and Butternut Squash

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.