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 servings
Ingredients: 1 tablespoon Coconut oil; 2 cups Butternut squash; 2 cups Cauliflower florets; 1 Small yellow onion; 3/4 cup Craisins® Original Dried Cranberries; 3 Garlic cloves; 15 ounce Can stewed tomato; 1 tablespoon Fresh ginger; 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; Salt and pepper to taste; Brown basmati rice or quinoa; Parsley for garnish; 1/2 cup Craisins® Original Dried Cranberries; Pumpkin seeds

Prep Time
10 minutes
Cooking Time
5 hours
Serving Size
6 servings

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Crockpot Curry with Cranberry and Butternut Squash

Ingredients

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

Featured Product
Craisins® Original Dried Cranberries

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.