Crockpot Curry with Cranberry and Butternut Squash
Ingredients
Coconut oil1 tablespoon
Butternut squash2 cupspeeled, seeded and diced
Cauliflower florets2 cups
Small yellow onion1 chopped
Craisins® Original Dried Cranberries3/4 cup
Garlic cloves3 minced
Can stewed tomato15 ounce
Fresh ginger1 tablespoonminced
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(optional)
Salt and pepper to taste
Brown basmati rice or quinoa
Parsley for garnishchopped
Craisins® Original Dried Cranberries1/2 cup
Pumpkin seedsgarnish (optional)
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.