Courtesy of The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

 

Click here to hear Judith Finlayson discuss paleo cook and her new book.

 

Serves 8

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

Ingredients:

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 

Directions:

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.

  • Can be halved

Tips:

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.

Make Ahead:

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