Winter Vegetables in Coconut Sauce
This is another favorite of the Tenderloin resident chefs!
cut into postage-stamp sized pieces
cut into 1-inch pieces
What You'll Need
- Cutting board
- Chef knife
- Measuring spoons
- Measuring cup
- Potato peeler
- Large whisk
- Medium bowl
- slow cooker or rice cooker
Toss the squash or potatoes, greens and onions together in a rice cooker or slow cooker.
Whisk the coconut milk, water, soy sauce, chili, and salt together in a bowl
Pour the coconut milk mixture over vegetable. Cover and cook for one cycle (rice cooker), four hours (slow cooker on LOW), or until the squash or potatoes are tender. Stir once or twice during cooking.
Top with fresh herbs such as cilantro or parsley.
Nutrition Info and more
Serving size:Total calories:
22 gSaturated fat: