Burmese Pumpkin and Peanut Stew

Ingredients

• 1.5 lbs Pumpkin
• 1/2 cup Peanut Butter
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 2 cups Vegetable Broth
• 2 tablespoons Coconut Oil
• 1 tablespoon Lime Juice
• 2 tablespoons Cilantro

Instructions

1. 1Prepare the 1.5 lbs of pumpkin by peeling it, removing the seeds, and cutting it into 1-inch cubes.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 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 1 inch 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 1.5 lbs 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.

Related Guides