Mixed Vegetable Coconut Curry

• 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

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.

coconut oil, carrots, onions, stalks celery, garlic, ginger, ground cumin, ground coriander, cracked black pepper, salt, ground turmeric, bay leaf, tomatoes, winter, coconut milk, red bell pepper, chili pepper

Taken from www.food.com/recipe/mixed-vegetable-coconut-curry-509526 (may not work)