Southeast Asian slow cooked winter vegetables

  • Preparation Time10 mins
  • Cooking Time240 mins
  • Serves6
  • DifficultyEasy
1.35kg butternut squash, unpeeled, quartered, and cut into 5cm chunks
1kg sweet potatoes, peeled and cut into 5cm chunks
300g shiitake mushrooms, stemmed and halved
1 bunch spring onions (green and white parts separated), cut into 2.5cm pieces
2 (400ml) cans coconut milk
375ml water
3 tbsp soy sauce
2 tsp sambal oelek, or other Asian chilli paste
1 tsp salt
100g coriander leaves, roughly chopped for garnish
25g salted peanuts, roughly chopped for garnish
1) Mix the squash, potatoes, shiitakes, and spring onion whites together in the slow cooker.

2) Whisk the coconut milk, water, soy sauce, sambal and salt together in a bowl and then pour over the vegetables. Cover and cook on high for 4 hours, or until tender.

3) Evenly divide the vegetables and broth into warm bowls. Scatter the spring onion greens, coriander and peanuts on top and serve.

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