COCONUT CURRY BUTTERNUT SQUASH STEW
My favorite thing about fall is the return of weekly soups to my crockpot. If you don’t have a crockpot, my advice would be to get one – as soon as possible. I purchased my first crockpot in college at Target for $7; and it’s still running. Last Christmas I upgraded to a bigger one with a timer, but the point is – any crockpot works and you’ll love the food it makes! This stew, in particular, is a favorite of mine and clients who’ve done our 28 Day Nutrition Program.
Loaded with nutrient-dense foods and spices that aid in reducing inflammation in the body, this stew helps to give the immune systems a boost for the change in season (and increase in colds!). Enjoy!
1 medium butternut squash
6 cups coconut water (regular water is also fine or a combo of both; can add more water if needed/desired)
1 organic vegetable bouillon cube
1 cup adzuki beans, dried
½ cup quinoa, dried
Half (15 oz.) can Organic Coconut Milk
1 Tbls. each of: curry and turmeric
2 tsp. coriander
1 tsp. each of black pepper, sea salt and cayenne pepper (can do more/less cayenne based on desired level of spiciness)
1/3 cup organic peanut (or other nut) butter
Leaves from 3 stems kale, washed & stems discarded
1 red bell pepper, sliced thin horizontally & seeds removed
(1). Remove the shell from the butternut squash and slice into cubes [check out this video tutorial: http://ow.ly/pxQEs for guidance!].
(2). Place water, coconut milk, spices and bouillon cube in the bottom of the crockpot and whisk to mix.
(3). Add squash, beans, quinoa and peanut butter.
(4). Cook on high for 4 hours or low for 7-8.
(5). Ten minutes before you’re ready to eat, add kale and bell pepper. Let cool before eating!
*If desired, you can also add organic sausage or free-range organic chicken breast (in step #3). We used kale and a bell pepper in this version, but feel free to use any other vegetables and leafy greens you have on hand! Some examples are chard, spinach, zucchini, yellow squash, broccoli and even mushrooms!