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Categories:
coconut oil carrots onions stalks celery garlic ginger ground cumin ground coriander cracked black pepper salt ground turmeric bay leaf tomatoes Winter coconut milk red bell pepper chili pepper
Viewed: 120 - Published at: 5 years agoIngredients
- 1 tablespoon coconut oil
- 3 cups carrots, cubed
- 2 onions, finely chopped
- 2 stalks celery, finely diced
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cracked black pepper
- 12 teaspoon sea salt
- 12 teaspoon ground turmeric
- 1 bay leaf
- 1 (28 ounce) candied tomatoes with juice
- 4 cups winter squash, peeled and cubed
- 1 cup coconut milk
- 1 red bell pepper, seeded and diced
- 1 chili pepper, seeded and minced
Method
- In skillet, saute carrots, onion and celery and cook until softened, about 7 minutes.
- Add garlic and spices and cook, stirring, for 1 minute.
- Add tomatoes with juice and bring to a boil.
- Transfer to slow cooker.
- Stir in squash.
- Cover and cook on low for 6 hours.
- Add coconut milk, bell pepper and chile pepper and stir well.
- Cover and cook on high for 15 minutes, until peppers are tender.
