Winter E-Book - Flipbook - Page 39
pumpkin curry with shrimp
ENJOY 4 SERVINGS
Per serving: 275 calories | 3 g fat | 22 g protein | 32 g net carb
INGREDIENTS
2 Tbsp olive oil
1 medium onion, diced
1 Tbsp ginger, crushed
½ Tbsp garlic, minced
½ lb carrots, diced
1,15 oz can pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1 ½ tsp curry powder
1 lb shrimp, peeled and deveined
1 ½ tsp fresh lime juice
1 pinch cilantro
4 servings brown rice, steamed
INSTRUCTIONS
1. Heat olive oil in a large saucepan over medium heat. Add onion
and ginger and sauté until soft, about 8 minutes.
2. Add garlic and continue to cook on medium heat for about 1
minute.
3. Stir in the carrots and pumpkin puree. Stirring frequently, cook
until pumpkin is golden brown, about 10 minutes.
4. Add vegetable broth, coconut milk, and curry powder and
simmer about 20 minutes.
5. Add the shrimp and lime juice and cook about 5 more minutes.
6. Serve over steamed rice.
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