As with most of my dishes, I usually throw stuff in a skillet or a pot, and VOILA, a meal. I’d say about 90% of the time, I’m lucky and it tastes delicious enough that there really isn’t much left over for the following day’s lunch. 🙂
- 1 medium kabocha squash ~ skin removed (optional), seeds removed, cut into large chunks
- 8 cremini mushrooms ~ washed, cut into quarters
- 1 bulb garlic (yes!) ~ peeled, smashed
- 1 large yellow onion ~ peeled, washed, & sliced
- coconut milk
- 2 cups frozen peas
- filtered water
- 1 cup organic cilantro ~ leaves only, chopped (this was from my garden)
- sea salt
- evaporated cane sugar
- veggie seasoning
- olive oil
- In a large stainless steel pot, heat the oil and sauté the onions and garlic until they are golden & aromatic.
- Add the squash and sauté to achieve brown edges.
- Add the water and bring to a rolling boil for about 5 minutes. Skim off the foam.
- Add the coconut milk, frozen peas, sea salt, sugar, and veggie seasoning.
- Reduce the heat to simmer for about 15-20 minutes, with the lid on.
- Serve hot and garnish with cilantro.