1 tablespoon vegetable or coconut oil
4 carrots, chopped
2 onions, finely chopped
2 stalks celery, diced
4 cloves garlic, minced
1 tablespoon minced ginger root
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon cracked black peppercorns
½ teaspoon ground turmeric
1 bay leaf
¼ cup water
4 cups (1 inch) peeled winter squash
1 cup SCD coconut milk
1 red bell pepper, seeded and diced
1 long red or green chile pepper, seeded and minced
In a skillet, heat the oil over medium heat.
Add the carrots, onions and celery and fry for 5 minutes
Add garlic, ginger, cumin, coriander, salt, peppercorns, turmeric and bay leaf and cook, stirring for 1 minute.
Add coconut milk, tomatoes and water, bring to a boil.
Transfer to slow cooker stoneware.
Stir in squash.
Cover and cook on Low for 6 hours or on High for 3 hours.
Add bell pepper and chile pepper and stir well.
Cover and cook on High for 15 minutes, until peppers are tender.
I make this in a slow cooker but 45 minutes in a normal pot would also do the job!