Pumpkin Shoots Cooked in Coconut Milk

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Simple dishes are always my go-to at home on weekends. Taking advantage of the vegetables from my garden, I try to cook them into a family favorite.

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Pumpkin Shoots Cooked in Coconut Milk

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Pumpkin shoots cooked in coconut milk are a vegetable dish made from pumpkin shoots cooked with spices and then added with coconut milk. Combined with tofu as a delicious accompaniment, this dish is a traditional dish often served at family lunches. It's usually enjoyed with warm rice as a delicious side dish.

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Pumpkin shoots are a quick and easy meal for my mother and me. Since we have this vegetable at home, we always use them to make a coconut milk vegetable soup like this or simply cook it in a clear sauce. It's delicious and definitely a favorite.

Pumpkin shoots are known for their hairy skin; usually, we remove the hairy skin before cooking. Peeling this part is very easy, so don't worry.

The pumpkin shoots I cooked came from my backyard garden. The pumpkins have recently started bearing fruit, so I rarely pick the leaves from the shoots. My mother said that if you pick the leaves too often, the fruit won't last. However, since we wanted to cook it this time, we decided to pick just a few stalks. Curious about how to make pumpkin shoots? Check out the recipe below.

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Ingredients

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Procedure

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Prepare the pumpkin shoots by removing the hairy parts as mentioned above.

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Then, grind the spices with a little water and add them to the pan. Add the coconut milk and stir until evenly mixed.

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Then, add the tofu, cut into small pieces.

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Once the sauce starts to boil, add the pumpkin shoots and don't forget the bird's eye chilies.

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Cook until the pumpkin shoots are wilted. Make sure not to overcook this step, as the pumpkin shoots can fall apart if overcooked.

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Finally, add ¼ teaspoon of salt and stir until evenly distributed. Once the sauce is just right, serve immediately.

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Result

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Serve in a serving bowl. The result is beautiful, with the sauce having a beautiful color, just as I like. The combination of the pumpkin shoots and tofu is perfect.

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I love the natural sweet and savory flavor of the coconut milk and the pumpkin shoots, making it incredibly delicious. The pumpkin shoots are especially well-cooked, and paired with rice, they're delicious.

For those of you who aren't used to harvesting pumpkin shoots, be sure not to harvest the hard parts, as they're not at all tasty when cooked. The young, soft parts are the ones you should use for cooking.

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