Name: Slow Cooker Winter Vegetables with Coconut Milk and Sambal
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H10M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks; 4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks; 10 ounces shiitake mushrooms, stemmed and halved; 1 bunch scallions (green and white parts separated), cut into 1-inch pieces; 2 (14-ounce) cans coconut milk; 1 1/2 cups water; 3 tablespoons soy sauce; 2 teaspoons sambal oelek, or other Asian chili paste; 1 teaspoon kosher salt; 1 cup cilantro leaves, roughly chopped for garnish; 1/4 cup salted peanuts, roughly chopped for garnish

Directions

Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

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Slow Cooker Winter Vegetables with Coconut Milk and Sambal

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