Crockpot Curry with Cranberry and Butternut Squash

Crockpot Curry with Cranberry and Butternut Squash

Crockpot Curry with Cranberry and Butternut Squash
  • Prep Time

    10 minutes
  • Cooking Time

    5 hours
  • Serving Size

    6 servings


  • Coconut oil1 tablespoon
  • Butternut squash2 cups
  • Cauliflower florets2 cups
  • Small yellow onion1
  • Craisins® Original Dried Cranberries3/4 cup
  • Garlic cloves3
  • Can stewed tomato15 ounce
  • Fresh ginger1 tablespoon
  • Curry powder1 tablespoon
  • Turmeric2 teaspoons
  • Garam masala3 teaspoons
  • Can coconut milk14 ounce
  • Lime juice3 tablespoons
  • Vegetable stock1 cup
  • Cornstarch1 tablespoon
  • Can chickpeas15 ounce
  • Fresh spinach2 cups
  • Salt and pepper to taste
  • Brown basmati rice or quinoa
  • Parsley for garnish
  • Craisins® Original Dried Cranberries1/2 cup
  • Pumpkin seeds
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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.