The taste of this dish, even in the fierce winter, will take you to the eternally hot coast of southeast asia. And it’s made from seasonal vegetables, mushrooms and Asian ingredients that can be at any time of the year found on supermarket shelves. Stew nutmeg pumpkin with sweet potato and shiitake mushrooms in coconut milk and spices in a slow cooker, sprinkle with crispy peanuts and fresh herbs and enjoy awesome sweet-spicy taste and exotic ароматом. 
AT ремя: 4 час. ten min Difficulty: easy Servings: 6-8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 nutmeg squash (1.2 kg.), With peel, cut into 4 parts and sliced in 5 cm slices.
- 4 (about 1 kg.) Sweet potato, peeled and chopped pieces of 5 cm.
- 300 gr shiitake mushrooms without legs, cut in half
- 1 bunch of green onions (separate the white parts from the green) sliced 1 cm long.
- 2 cans (400 g. Each) coconut milk
- 1.5 tbsp. water
- 3 tbsp. l soy sauce
- 2 tsp sambal paste pulled away, or another Asian spicy paste
- 1 tsp coarse salt
- 1 tbsp. coarsely chopped cilantro leaves
- 1/4 Art. coarsely chopped peanuts for serving
Recipes with similar ingredients: nutmeg pumpkin, potato sweet (sweet potato), shiitake mushrooms, green onions, coconut milk, soy sauce, sambal olek, cilantro, peanuts
Recipe preparation:
- In a slow cooker, mix pumpkin, potatoes, mushrooms and white onions. Вmix coconut milk, water, soy sauce, sambal and salt; then pour on the vegetables. Cover and cook when heat for 4 hours, or until tender.
- Arrange vegetables and stock evenly in warm bowls. Sprinkle green onions, cilantro and peanuts and serve.
