This recipe is great on cold evenings. It's warming, filling and full of good-for-you vegetables and spices.
1/2T coconut oil, plus more as needed
1 medium butternut squash, peeled, de-seeded and cubed
3 medium carrots, cut into rounds
4 cups water, divided
1/4 cup tahini
2 cloves garlic, minced
2T fresh grated ginger
1t granulated garlic
1t granulated onion
salt/pepper to taste
1 28 ounce can diced tomatoes
1 can full-fat coconut milk
1 cup quinoa, rinsed
1 bag of frozen peppers and onions
3 cups rinsed and chopped kale
In a large soup pot, add the coconut oil and heat on medium until melted. Add the butternut squash and carrot. Cook for five minutes. Add about 1/2 cup water, cover and steam until just tender. Drain.
Remove about two cups of the veggies and add into a blender with two cups water and tahini. Blend until smooth. Leave in the blender.
Add a bit more coconut oil if needed, and add the spices. Cook for about one minute, until fragrant. Add the coconut milk, diced tomatoes, quinoa and one cup water. Bring to a boil. Once boiling, reduce heat to a simmer, cover and let cook for 15 minutes. (Check about half-way through cooking. If more water is needed, add the remaining one cup water.)
While the quinoa is simmering, remove the frozen veggies from the bag and cut them into a medium dice. Once the stew is done simmering, add the pepper/onion mixture. And, add the reserved veggie puree. Stir and cook for five more minutes--add more spices as necessary.
Add the kale and stir thoroughly.
Portion the stew out and devour!