Crockpot Curry with Cranberry and Butternut Squash
Prep Time
10 minutesCooking Time
5 hoursServing Size
6
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
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 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.