Slow Cooker Winter Vegetables in Coconut Milk

Ingredients:

• 1 butternut squash (2.2 kg), quartered and cut into 2-inch (5 cm) pieces (do not peel)
• 4 sweet potatoes (about 1 kg), peeled and cut into 5 cm pieces.
• 280 g shiitake mushrooms, stems removed, caps cut in half
• 1 bunch green onions (white parts separated from green parts), cut into 2.5 cm pieces.
• 2 cans of 400 gr. coconut milk
• 1.5 cups of water
• 3 tablespoons soy sauce
• 2 teaspoons sambal oelek, or other Asian chili sauce
• 1 teaspoon coarse salt
• 1 cup cilantro leaves, coarsely chopped
• 1/4 cup salted peanuts, coarsely chopped

Preparation:

1. Combine the squash, sweet potato, shiitake mushrooms, and white parts of the green onions in a slow cooker. Combine the coconut milk, water, soy sauce, sambal oelek, and salt in a bowl; pour the mixture over the vegetables. Cover and cook on high for 4 hours or until tender.
2. Divide the vegetables and broth evenly among warm bowls. Garnish with green onions, cilantro, and peanuts and serve.