Crockpot Curry with Cranberry and Butternut Squash

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INGREDIENTS

INGREDIENTS

  • 1 tbsp (15 mL) coconut oil
  • 2 cups (500 mL) butternut squash, peeled, seeded and diced
  • 2 cups (500 mL) cauliflower florets
  • 1 small yellow onion, chopped
  • ¾ cup (175 mL) Ocean Spray® Craisins® Dried Cranberries
  • 3 garlic cloves, minced
  • 15 oz (445 mL)) can stewed tomato
  • 1 tbsp (15 mL) fresh ginger, minced
  • 1 tbsp (15 mL) curry powder
  • 2 tsp ((10 mL) turmeric
  • 3 tsp (15 mL) garam masala
  • 14 oz (415 mL) can coconut milk
  • 3 tbsp (45 mL) lime juice
  • 1 cup (250 mL) vegetable stock
  • 1 tbsp (15 mL) cornstarch
  • 15 oz (445 mL) can chickpeas
  • 2 cups (500 mL) fresh spinach (optional)
  • Salt and pepper to taste
  • Brown basmati rice or Quinoa
  • Parsley for garnish, chopped
  • 1/2 cup (125 mL) Ocean Spray® Craisins® Dried Cranberries
  • Pumpkin seeds, garnish (optional

DIRECTIONS

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 tbsp (30 mL) 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.

Makes 6 servings.

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