We all have days when we want something hearty and comforting. They don’t say the term “comfort food” for nothing! Food IS energy, it does have a certain frequency, and it does affect our moods and overall energy.
Of course, we want to feel good and not feel heavy either… while we are comforted! The good news is that there are foods that will give you comfort and feel grounding, yet are still whole-food based and healthy. Such as my Feel Comfort Coconut Curry Squash Stew recipe!
I’ve created this Coconut Curry Squash Stew as a staple recipe you can make when you feel the need to be loved with loads of comfort.
Embracing our perfectly imperfect lives means listening to your body and embracing where you are now. This recipe is geared to help you feel grounded while also helping you feel like you are being held in a nice warm hug. When you are warm and grounded you really can feel more in the moment.
And by being connected to the now, you will find joy and inner peace. It’s all connected Beauty! In my new book, Recipes for Your Perfectly Imperfect Life, I offer dozens of life lessons and more than 100 plant-based recipes like this one. Order your copy today and enjoy all the recipes, like this one that will leave you feeling so good!
Blissful Butternut Squash
There is something I find so blissful about butternut squash. And really all winter squash for that matter. We are so fortunate to be able to find such a variety of squash available to us. Each of these unique vegetables can be gently warming and grounding. They are also easy to digest and yet feel so hearty.
Butternut squash, in particular, is incredibly sweet with an almost nutty like flavor. With such a strong flavorful profile you can easily get the indication that this is squash is truly a nourishing and strengthening food. And of course, both these elements can help bring us comfort in times of need.
My Comfort Coconut Curry Squash Stew recipe provides you with a wonderful source of vitamin A, thanks to the butternut squash. It also is loaded with potassium and fiber! And in order to feel comfortable, we always need to make sure we are getting enough fiber in our diet. I also like to point out that consuming butternut squash is a great way to get in your magnesium and your omega-3’s!
Now the other star ingredient I would like to point out in my Coconut Curry Squash Stew recipe is the curry. Curry is a totally pungent spice. Energetically I like to envision it as linking directly to our lungs, and our large intestine.
Sometimes, in order to feel the most comfortable, we need a little help in stimulating our large intestine. The pungent taste of curry can actually invigorate our GI tract. This, in turn, will promote circulation throughout our bodies. And it helps us to release toxins and bacteria stored up in our system. Mmmm now you can you understand a bit more why curry is worth chatting about!? It has such amazing powers!
You can find a variety of different curries available. For this recipe I am talking about curry powder, a spice you can pick up at your local market. According to a study that appeared in the October 2011 issue of the International Journal of Experimental Pathology curry powder may actually help to lower cholesterol and prevent cholesterol gallstones. This is in large part due to fenugreek found in curry powder.
And interestingly enough, curry powder that contains coriander may help remove toxic heavy metals from the body. I am talking about such things as lead and mercury! Amazing right!? Now you can see why we don’t want to skimp out on this spice!
So there you have it Beauties. Here are all the fun facts about why my Coconut Curry Squash Stew will fill with so much comfort.
- 1 Tbs. coconut oil + enough for greasing baking sheet
- 2 lbs butternut squash, cubed
- 1 cup shallots, chopped
- 1 lb carrots, chopped
- 1 Tbs. curry powder
- 2 Tbs. Thai Kitchen Green Curry Paste
- 1 Tbs. red chili flakes
- 2 tsp. turmeric
- 2 inch fresh ginger, finely chopped
- 32 ounces veggie broth
- 16 ounces coconut milk
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Preheat your oven to 350. Lightly grease a baking sheet with coconut oil.
- Peel the skin off your butternut squash and chop into 1 inch cubes. Add the cubes to the baking sheet and roast for 30 minutes at 350, or until tender.
- Meanwhile, place the 1 Tbs. of coconut oil into a cooking pot, and saute shallots for 4-5 minutes.
- Add in carrots, veggie broth and spices and saute for 7 minutes or so (or until carrots are soft).
- Place the carrots, veggie broth and butternut squash into your blender and blend mixture until creamy.
- Pour stew back into the pot and add in coconut milk. Cook on low for 5 minutes, right before serving.
- Add the sea salt and black pepper to taste and enjoy!