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This is a very simple dish that is delicious and healthy! You can prepare it early in the day so it is ready for dinner whenever you are! I just love how all of the flavors come together in this dish; it is so tasty and satisfying.

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 leeks, thinly sliced, omitting the dark green leaves
  • 6 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 butternut squash, peeled and diced into 1-inch cubes
  • 3 parsnips, peeled and diced into 1-inch cubes
  • 6 cups veggie or chicken stock
  • 1/4 cup red curry paste
  • 1 tablespoon tamari (or fish sauce)
  • 1 cup frozen peas
  • 1 bunch Swiss chard, chopped
  • 1 can coconut milk
  • 2 limes, juiced
  • Sea salt
  • Fresh cilantro
  • Green onions, thinly sliced
  • Radish sprouts (or alfalfa sprouts)
  • Cauliflower rice (or jasmine rice, or noodles)
  • Shredded chicken breast (optional)

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Directions

  • The trick to this dish is to cut your root veggies about the same size so they cook evenly! My slow cooker is cast iron so I can place it on the stove, but if yours isn’t just use a regular pan for this first part and then transfer to your slow cooker. You can also skip the sautéing altogether if in a hurry and just throw it all straight in the slow cooker and omit the coconut oil.
  • I start by sautéing the onions, leeks, garlic, and ginger in a tablespoon of coconut oil over low heat. Once cooked through and tender, I add them to the slow cooker along with the butternut squash, parsnips, stock, curry paste, and tamari. Stir it all together well and then cook on low for 8 hours (or high for 4–6 hours).
  • When ready to serve, add the frozen peas, Swiss chard, coconut milk, lime juice, and about six good turns of sea salt. Stir this all together well again and let it simmer for another 5 minutes for it to combine.
  • Serve over your choice of starch and add chicken if you’d like. (Robbie and Stella really like this but Lucy and I prefer just veggies.) Top with a handful of cilantro, green onion, and sprouts. Enjoy!

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