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 delicious fresh organic cranberries. To keep it simple and save time, we prepare this curry in a slow cooker. No slow cooker? No problem! This curry can also be done with a cast-iron casserole, in the oven at 200F.
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 of coconut milk
1 can (156 ml) of tomato paste
½ cup of water or vegetable broth
¼ cup of honey or maple syrup
2 tablespoons of curry powder
2 tablespoons of red curry paste (or less for sensible taste buds)
2 tablespoons of fresh, shredded ginger
1 bag (227g) of Patience Fruit & Co’s Organic Fresh Whole Cranberries
Salt and pepper
1. 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.
2. Before serving, add lime quarters, fresh cilantro, or finely cut red pepper. Serve with naan bread (or rice) and sour cream, if desired.