Rated 5.0 stars by 1 users
Side Dish
4 servings
5 minutes
30 minutes
Melissa's Corporate Chefs
2 cups pumpkins peeled and cubed (3/4 inch) or other Winter Squash
2 cups thin coconut milk
2 cups organic sweet potatoes, cubed (3/4 inch) or Taro Root
1/2 cup Wood Ear Mushrooms
1/4 cup thick coconut cream
1/2 cup raw peanuts, soaked in warm water
1/2 cup organic zucchini (use green zucchini), thinly sliced
Salt to taste
1 teaspoon sugar
Cilantro leaves
Place pumpkin and thin coconut milk in a deep sauté pan and bring to a boil.
Cook until pumpkin is half done.
Add the sweet potatoes and woodear mushrooms to the pumpkin mixture.
Reduce the heat and simmer.
Add the thick coconut cream and the peanuts, and bring to a boil again.
Remove from the heat and season to taste with the salt and sugar.
Serve in bowls sprinkled with fresh cilantro leaves.
