Crockpot Curry with Cranberry and Butternut Squash

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.