Braised Pumpkin With Coconut Milk
"A traditional Buddhist vegetarian dish, originate from the South."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups peeled and cubed pumpkin (3/4-inch cubes)
- 1 1⁄2 cups coconut milk, thinned with 1/2 cup water
- 2 cups sweet potatoes or 2 cups taro root
- 1⁄2 cup wood ear mushrooms
- 1⁄4 thick coconut cream (Asian stores)
- 1⁄2 cup raw peanuts, soaked in warm water
- 1⁄2 cup thinly sliced green zucchini
- 1 teaspoon sugar
- salt
- cilantro
directions
- Place pumpkin and thinned coconut milk in a deep pan, bring to oil and cook until pumpkin is half done (about 10 minutes).
- Add sweet potato and wood ear mushrooms, reduce heat and simmer until nearly done.
- Add thick coconut cream, peanuts and zucchini, bring to boil again.
- Remove from heat, season to taste with salt and sugar, serve hot with cilantro.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
