Winter Vegetables in Coconut Sauce 

By Dani Potts | November 10, 2025

INGREDIENTS

  • 6 cups sweet potato or butternut squash, peeled and cut into 2-inch chunks
  • 1 bunch collard greens, stems removed and leaves cut into small pieces (about postage-stamp size)
  • ½ large onion, cut into 1-inch pieces
  • 14 oz can coconut milk
  • ¾ cup water (add more if you prefer it thinner)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 can chickpeas, drained and rinsed 
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon crushed red pepper flakes (optional, for spice)
  • 1 tablespoon olive oil or coconut oil (optional, for sautéing)

INSTRUCTION

  1. Sauté the onion (optional but adds flavor): In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook for 3–4 minutes until it starts to soften.
  2. Add the main veggies: Stir in the sweet potatoes (or squash), collard greens, and chickpeas. Mix well to combine.
  3. Make the coconut broth: In a bowl, whisk together the coconut milk, water, soy sauce, salt, and red pepper flakes (if using). Pour this mixture over the vegetables.
  4. Simmer: Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the squash or sweet potatoes are tender and the greens are soft.
  5. Adjust & serve: Taste and adjust seasoning as needed. Add a little more soy sauce for depth or water for a thinner texture. Top with cilantro if desired and serve alone or over rice. 

Inspired by: https://eatfresh.org/recipe/side-dish/winter-vegetables-coconut-sauce/

BENEFITS

Sweet potatoes are a nutrient-packed powerhouse that offer both comfort and nourishment. Rich in beta-carotene, which the body converts to vitamin A, they support healthy vision, immunity, and skin. They’re also an excellent source of fiber, helping to promote steady blood sugar levels and digestive health, and provide key minerals like potassium and manganese. Unlike refined starches, sweet potatoes offer long-lasting energy thanks to their complex carbohydrates. Whether roasted, mashed, or blended into soups, they’re a naturally sweet and versatile way to add color and nutrition to any meal.