Winter Vegetables in Coconut Sauce

winter-vegetables-coconut-sauce.jpg

Winter Vegetables in Coconut Sauce
Winter Vegetables in Coconut Sauce

Photo attribution: 

Danielle Boulé
Winter Vegetables in Coconut Sauce
Budget-friendly recipe
639
Serves:
5
4 hours 30 mins.

This is another favorite of the Tenderloin resident chefs!

Ingredients

1
peeled and cut into 2-inch chunks (about 6 cups)
1
cut into postage-stamp sized pieces
½
cut into 1-inch pieces
¾
cup
1
tablespoon
1
teaspoon
1
teaspoon
optional

What You'll Need

  • Cutting board
  • Chef knife
  • Measuring spoons
  • Measuring cup
  • Potato peeler
  • Large whisk
  • Medium bowl
  • slow cooker or rice cooker

Directions

  1. Toss the squash or potatoes, greens and onions together in a rice cooker or slow cooker.
  2. Whisk the coconut milk, water, soy sauce, chili, and salt together in a bowl
  3. 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.

Chef Tips

  • Top with fresh herbs such as cilantro or parsley.

Nutrition Info and more

Serving size:
1
cup
Total calories:
271
Total fat:
22 g
Saturated fat:
19 g
Carbohydrates:
20 g
Protein:
5 g
Fiber:
4 g
Sodium:
436 mg
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