Ingredients

• 1 teaspoon vegetable oil (e.g. coconut)
• 3 teaspoons red curry paste*
• 1 cup raw pumpkin (peeled and diced)
• 500 ml chicken or vegetable broth
• 250 ml coconut milk
• 1/2 teaspoon cane sugar
• 1 teaspoon tamarind paste or 1 tablespoon lime juice
• approx. 80 g spinach (handful)
• 200 g shrimp (cleaned, tails removed, thawed) or 100 g cauliflower florets

Preparation

1. In a pot, heat the oil and add curry paste. Fry for 1-2 minutes, stirring frequently. Add the pumpkin (and cauliflower if using) and fry for about 1 minute, stirring.
2. Add 2-3 tablespoons broth and fry for 2-3 minutes, stirring frequently. Add the remaining broth and bring to a boil. Simmer for 5 minutes, then add coconut milk and bring to a boil, reduce heat and cook for about 5-7 minutes on low heat until the pumpkin is soft.
3. In the meantime, season with sugar and salt if needed. Add the shrimp, remove the pot from heat and wait about 3 minutes, add rinsed spinach, mix. Season with tamarind paste or lime juice and serve.