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Sunshine Stew

  • Author: Jennifer McDaniel


  • 2 T. coconut oil
  • 3 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 medium-sized butternut squash, cubed
  • 1 red bell pepper, chopped
  • 1, 15 oz. can light coconut milk
  • 1, 15 oz. can chopped tomatoes
  • 2 T. curry powder
  • 1 T. garlic powder
  • 1 t. cumin powder
  • 1 t. turmeric powder
  • 3 T. maple syrup
  • 1 15.5 oz. can garbanzo beans, drained and rinsed
  • 46 c. baby spinach


  1. Heat the coconut oil in a large pot over medium-high heat.  Add garlic, onion and red bell pepper and cook until softened.
  2. Add squash, tomatoes, coconut milk, spices and canned beans. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender.
  3. A few minutes before serving, add baby spinach and cook until lightly wilted.


Instead of butternut squash, you can use sweet potatoes.