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 onion, chopped
  • 3/4 cup Ocean Spray® Craisins® Dried Cranberries
  • 3 garlic cloves, minced
  • 15 ounce can stewed tomato
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 2 teaspoons turmeric
  • 3 teaspoons garam masala
  • 14 ounce can coconut milk
  • 3 tablespoons lime juice
  • 1 cup vegetable stock
  • 1 tablespoon cornstarch
  • 15 ounce 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)
Nutrition InfoNutritional Info

DIRECTIONS

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.

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