Click here to hear Judith Finlayson discuss paleo cook and her new book.
This dish is very versatile. Use it as a vegetable dish to round out an Indian meal, as a tasty side for grilled meat or fish, or increase the portion size and serve it as a main course if you’re serving vegetarians. (It is vegan friendly.)
Requires a medium to large (4 to 5 quart) slow cooker
1 tbsp/15 mL clarified butter (ghee) or extra virgin coconut oil
3 cups cubed/750 mL (1⁄2 inch/1 cm) peeled carrots (about 4 medium)
2 onions, finely chopped
2 stalks celery, diced (see Tips)
4 cloves garlic, minced
1 tbsp/15 mL minced gingerroot
2 tsp/10 mL ground cumin (see Tips)
2 tsp/10 mL ground coriander
1 tsp cracked black peppercorns 5 mL
1/2 tsp/2 mL sea salt
1/2 tsp/2 mL ground turmeric
1 bay leaf
1 can (28 oz/796 mL) diced tomatoes with juice
4 cups cubed/1 L (1 inch/2.5 cm) peeled winter squash
1 cup/250 mL coconut milk
1 red bell pepper, seeded and diced
1 long red or green chile pepper, seeded and minced
1. In a skillet, heat clarified butter over medium heat. Add carrots, onions and celery and cook, stirring, until softened, about 7 minutes. Add garlic, ginger, cumin, coriander, peppercorns, sea salt, turmeric and bay leaf and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
2. Stir in squash. Cover and cook on Low for 6 hours or on High for 3 hours. Add coconut milk, bell pepper and chile pepper and stir well. Cover and cook on High for 15 minutes, until peppers are tender.
If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
For the best flavor, toast the cumin and coriander seeds and grind them yourself. To toast seeds: Place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind finely.
If you are using the outer stalks of celery, peel them before chopping; the top layer is very fibrous. The inner stalks (hearts) can be used without peeling.
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.
Published by WholeFoods Magazine Online, 7/7/14