- 2 tablespoons refined coconut oil
- 1 yellow onion, cut into 3/4-inch dice
- 1 yellow or orange bell pepper, cut into 3/4-inch dice
- 1 red bell pepper, cut into 3/4-inch dice
- 1 (28-ounce) can diced tomatoes
- 3–4 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 small (approximately 1 pound) yam, cut into 3/4-inch chunks
- 1 small sweet potato, cut into 3/4-inch chunks
- 1 small or 1/2 large Kabocha squash (Butternut squash or pumpkin work too), cut into 3/4-inch chunks
- 1 (approximately 1 pound) Delicata squash, cut into 3/4-inch chunks
- 12 ounces extra-firm tofu, cut into cubes
- 3 cups cooked brown rice
- 2 tablespoons fresh cilantro, chopped
- 1 lemon
Heat coconut oil over medium heat in a French oven or equivalent (I use a Le Creuset 5.5 Quart). Add onion and peppers and cook until almost tender (4–5 minutes). Add tomatoes, broth, cumin, coriander, cayenne, turmeric, cinnamon, cloves and salt.
Bring to a boil and add the potatoes and squash. Return to boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 30 minutes. Remove from heat.
Serve over brown rice, topping with cilantro and a squeeze of lemon juice.
About this recipe
WHAT KING LIKES ABOUT THIS RECIPE…
• If you buy the ingredients ahead of time, they make for a nice fall centerpiece.
• It is easy to adapt to what you find at the farmers’ market, and hard to screw up.
• It tastes even better the next day, so it’s great for leftovers.
• It freezes well, so it’s perfect for planning meals ahead.
Recipe contributed by Ashley King