Prep Time: 10 minutes
Cook Time: 50 minutes
2 TBSP coconut oil
12 baby onions, peeled but kept whole
1/2 medium red pepper, cut into large chunks
1/2 medium green pepper, cut into large chunks
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 small butternut squash, peeled and cut into 1-inch cubes
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
Sea salt, to taste
1 (14 oz) can diced tomatoes
1 TBSP tomato paste
1 (14 oz) can vegetable stock
1 large zucchini
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