Coconut turmeric stew with oven baked Rosemary mini potatoes

Recipe:

Potatoes:
Ingredients:
300g mini potatoes
1 handful fresh or dried Rosemary
Sea salt & pepper to taste
1tbsp olive oil
Instructions:
Bake at 350F for 40-45min "Stew":
Ingredients:
1 shallot
2 tsp Coconut oil
1 stalk celery, chopped
1/2 acorn squash, diced
1/2 cup coconut milk full fat + 1/2 cup water
1 tsp Garlic powder or 1 minced garlic clove
1 green onion, finely chopped
1/2 orange bell pepper
5 Shiitake mushrooms, sliced
1 tbsp Veggie broth paste or 2tsp veggie broth powder
1 tsp Turmeric
3 cups Kale, shredded
1 tsp Smoked paprika
1/2 tsp smoked salt 

Pepper to taste 

Instructions:

cook the veggies (except for the kale) in a pot with the coconut oil at medium heat for about 5 min. Add the coconut milk, water and all seasonings.

Cool at low-medium heat for about 20-25 min. Add a little water if necessary. Add the kale at the very end. Enjoy