Skip to content
Skip to content

Winter Vegetables in Coconut Sauce

Ready In: 4 hours 30 minutes
Serves: 5
Gluten-freeVegetarian
This is another favorite of the Tenderloin resident chefs!

What you'll need

Vegetable peeler
Whisk or fork
Medium bowl
slow cooker or rice cooker

Ingredients

Serves 5
6 cups Butternut Squash peeled and cut into 2-inch chunks or 6 cups Sweet Potato peeled and cut into 2-inch chunks
1 bunch Collard Greens cut into postage-stamp sized pieces
1/2 Onion cut into 1-inch pieces
14 ounces Coconut Milk
3/4 cup Water
1 tablespoon Soy Sauce
1 teaspoon Salt
1 teaspoon Crushed Red Pepper Flakes (optional)

Rice Cooker Directions 40 minutes

1.

Toss the squash or potatoes, greens and onions together in a rice 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, or until the squash/potatoes are tender. Stir once or twice during cooking.

Slow Cooker Directions 4 hours 20 minutes

1.

Toss the squash or potatoes, greens and onions together in a 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 four hours on LOW, or until the squash/potatoes are tender. Stir once or twice during cooking.

Chef's Tips

  • Top with fresh herbs such as cilantro or parsley.
  • Use only butternut squash or sweet potato, or try a mix for a fun combination of flavors.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 5

Amount Per Serving
Calories 271
% Daily Value*
Total Fat 22 g28%
Saturated Fat 19 g95%
Sodium 436 mg19%
Total Carbohydrate 20 g7%
Dietary Fiber 4 g14%
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: