Burmese Pumpkin and Peanut Stew

Instructions

1. 1Prepare the about 680 g of pumpkin by peeling it, removing the seeds, and cutting it into 2.54 cm cubes.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, chopped, and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 3 cloves of garlic, minced, and the 2.54 cm of ginger, grated or minced. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 1 teaspoon of turmeric powder and the 1/2 teaspoon of chili powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
5. 5Add the cubed about 680 g of pumpkin to the pot. Stir to coat the pumpkin with the spices and cook for 5 minutes, stirring occasionally.
6. 6Pour in the 2 cups of vegetable broth. Increase the heat to medium-high and bring the liquid to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the pumpkin is fork-tender.
7. 7Uncover the pot and stir in the 1/2 cup of peanut butter and the 1 tablespoon of lime juice until the peanut butter is fully incorporated and the stew is smooth. Continue to cook, uncovered, stirring occasionally, for another 5 minutes to allow the flavors to meld.
8. 8Serve the stew hot, garnished with the 2 tablespoons of fresh cilantro, chopped.