Butternut squash vegetarian curry with fresh organic cranberries (in the slow cooker) | Patience Fru

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