Pumpkin polenta and creamy veggies

Okay, I know it looks pretty lame, but its really very tasty! This is actually the first meal in some time that I've actually been proud of - another throw together, but this one actually tasted good!

Ingredients:

• 1 cup of diced pumpkin aprox.
• 1/4 cup of polenta aprox.
• Rosemary 
• Ginger

• 1/4 onion
• 2 cloves of garlic
• 1 small zucchini
• 3 mushrooms
• 1/4 tomato 
• 1/2 cup of some kind of beans - I like chickpeas :)
• Tbls wholegrain mustard
• Cracked pepper
• 1/2 cup of coconut cream
• Some leafy green types (lettuce/spinach/sprouts)

Method:

1. Dice the pumpkin and place into a saucepan. Fill with water until pumpkin is just covered and add stock/veggie salt. Bring to boil and then simmer until pumpkin gets soft (10-20 mins)
2. Meanwhile, dice onion and garlic. Cut mushrooms thickly and the zucchini into sticks while you wait for the pumpkin to soften.
3. Once the pumpkin is soft mash it up. Then add polenta, rosemary and ginger. I kinda go by ear with how much polenta, but you're not going to want more polenta than pumpkin. Keep at a simmer until polenta is cooked (you may need to add more water).
4. In a separate frying pan, caramelise the onion and garlic. Do this by heating a little oil in the pan before adding onion and garlic. Then add a little sugar (a pinch) and keep at a low heat. 
5. Once they have began to brown add zucchini, mushrooms and beans, increase heat and lightly fry (1-2 mins).
6. Return to a low heat, add tomato, mustard and pepper.  Also add the cream, again I played the quantity by ear, but I like the veggies too be swimming in it. Leave simmering until the cream is absorbed by the veggies/evaporates and is not too runny. 
7. Before you take it off the heat mix in the greens so they just begin to wilt. Remove from heat.
8. Serve the creamy veggies on a bed of pumpkin and polenta, yum!