Mixed Vegetable Coconut Curry

Ingredients

• 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

Instructions

1. In skillet, saute carrots, onion and celery and cook until softened, about 7 minutes.
2. Add garlic and spices and cook, stirring, for 1 minute.
3. Add tomatoes with juice and bring to a boil.
4. Transfer to slow cooker.
5. Stir in squash.
6. Cover and cook on low for 6 hours.
7. Add coconut milk, bell pepper and chile pepper and stir well.
8. Cover and cook on high for 15 minutes, until peppers are tender.