Coconut ~ more than 60 recipes

It has been awhile since I posted about a cookbook. After picking up this book for a bargain, $2.00 and the first signs of winter, a scattering of snow over the past two days, have made an appearance I thought this should convey some comfort. The word coconut and the sight of coconut, as with most people, conjures a tropical feel however it can have a wintery one too, as it can mimic freshly fallen snow.  

There is no introduction in this cookbook; may be because it pertains to the use of one familiar ingredient in each recipe. Therefore it seems straight forward. This cookbook does offer a quick multitude of recipes through out it's chapters. Starting at breakfasts and ending with desserts. There are a few good recipes although the recipes involving cakes always seem to use a ready made cake mix, rather than creating from scratch, within it's recipe. That is my only issue with this cookbook. Regardless, it is a minor bump in a near reasonably full cookbook. There are quite a few sweet coconut recipes and almost an equal amount of savoury coconut recipes too. 

Most of the recipes are easy and quick. I will spare sharing any recipes using pumpkin and will share this comforting recipe for a stew. 

Chickpea and Orange Squash Stew

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1 teaspoon coconut oil

3/4 cup chopped onion

1/2 to 1 jalapeño pepper, seeded and minced

1 (1/2-inch) piece fresh ginger, peeled and minced

1 clove garlic, minced

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 cup cubed peeled butternut squash or sweet potato 

1 cup canned chickpeas, rinsed and drained

1/2 cup water

2 teaspoons soy sauce

1 cup unsweetened canned coconut milk

juice of 1 lime

1/4 cup chopped fresh cilantro

Spinach leaves, optional 

1. Heat oil in a medium saucepan over medium-low heat. Add onion, jalapeño pepper, ginger and garlic; cook and stir 2 to 3 minutes or until onion is translucent. Add cumin and coriander; cook and stir 1 minute.

2. Add squash, chickpeas, water and soy sauce to saucepan. Bring to a boil. Reduce heat; simmer 15 minutes or until squash is tender. Add coconut milk; cook and stir 2 to 3 minutes or until heated through. Stir in lime juice and cilantro. Garnish with spinach.