Ingredients
1 butternut squash, peeled and cut in dices
1 onion, chopped
2 garlic cloves, finely chopped
2 cans of chickpeas, rinsed and drained
1 can (398 ml) of coconut milk
1 can (156 ml) of tomato paste
½ cup (125 ml) of water or vegetable broth
¼ cup (60 ml) of honey or maple syrup
2 tablespoons (30 ml) of curry powder
2 tablespoons (30 ml) of red curry paste (or less for sensible taste buds)
2 tablespoons (30 ml) of fresh, shredded ginger
1 bag (227g) of Organic Fresh Whole Cranberries
Salt and pepper
Cooking time 6 hours Portions 6
Ahhhh! Butternut squash! This naturally sugared squash with a creamy texture is a safe bet when cooking. But few know that this peanut-shaped squash is perfectly paired with our delicious fresh organic cranberries.
To discover this unbeatable duo, we’re sharing our butternut squash vegetarian curry with fresh organic cranberries recipe. To keep it simple and save time, we prepare this curry in the slow cooker.
No slow cooker? No problem! This curry can also be done with a cast iron casserole, in the oven at 200F.
Ingredients
1 butternut squash, peeled and cut in dices
1 onion, chopped
2 garlic cloves, finely chopped
2 cans of chickpeas, rinsed and drained
1 can (398 ml) of coconut milk
1 can (156 ml) of tomato paste
½ cup (125 ml) of water or vegetable broth
¼ cup (60 ml) of honey or maple syrup
2 tablespoons (30 ml) of curry powder
2 tablespoons (30 ml) of red curry paste (or less for sensible taste buds)
2 tablespoons (30 ml) of fresh, shredded ginger
1 bag (227g) of Organic Fresh Whole Cranberries
Salt and pepper
Print ShareSteps
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In the slow cooker’s bowl, mix all ingredients except the cranberries. Drop the fresh cranberries on top of the curry. Add pepper generously and salt lightly. Cover and cook for 6 hours at low intensity.
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Before serving, add lime quarters, fresh cilantro or finely cut red pepper. Serve with naan bread (or rice) and sour cream, if desired.
