Braised Pumpkin With Coconut Milk Recipe

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Braised Pumpkin With Coconut Milk
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 365.51 Kcal (1530 kJ)
Calories from fat 195.62 Kcal
% Daily Value*
Total Fat 21.74g 33%
Sodium 39.65mg 2%
Potassium 623.62mg 13%
Total Carbs 32.54g 11%
Sugars 10.09g 40%
Dietary Fiber 4.21g 17%
Protein 6.31g 13%
Vitamin C 12.9mg 21%
Vitamin A 0.4mg 15%
Iron 7.8mg 43%
Calcium 46.7mg 5%
Amount Per 100 g
Calories 179.52 Kcal (752 kJ)
Calories from fat 96.08 Kcal
% Daily Value*
Total Fat 10.68g 33%
Sodium 19.47mg 2%
Potassium 306.3mg 13%
Total Carbs 15.98g 11%
Sugars 4.96g 40%
Dietary Fiber 2.07g 17%
Protein 3.1g 13%
Vitamin C 6.3mg 21%
Vitamin A 0.2mg 15%
Iron 3.8mg 43%
Calcium 22.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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