“A traditional Buddhist vegetarian dish, originate from the South.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place pumpkin and thinned coconut milk in a deep pan, bring to oil and cook until pumpkin is half done (about 10 minutes).
  2. Add sweet potato and wood ear mushrooms, reduce heat and simmer until nearly done.
  3. Add thick coconut cream, peanuts and zucchini, bring to boil again.
  4. Remove from heat, season to taste with salt and sugar, serve hot with cilantro.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: