Braised Pumpkin With Coconut Milk

• 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

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.

pumpkin, coconut milk, sweet potatoes, wood ear mushrooms, coconut cream, peanuts, zucchini, sugar, salt, cilantro

Taken from www.food.com/recipe/braised-pumpkin-with-coconut-milk-115121 (may not work)