Ingredients for Pumpkin Prawns Curry

• 2 tablespoons olive oil

• 240ml sliced onion

• 1 tablespoon minced ginger

• 1 tablespoon minced garlic

• 1 chopped plum tomato

• 1 425g can pumpkin purée

• 475ml vegetable broth

• 240ml unsweetened coconut milk

• 1 1/2 teaspoons curry powder

• 1/8 teaspoons cayenne pepper

• 230g roasted butternut squash, roasted and diced

• 450g prawns, peeled and deveined

• 1 1/2 teaspoons fresh lime juice

• Steamed rice

• Coriander

• Lime zest

• Fried shallots

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, prawns, and lime juice. Simmer until prawns are cooked and squash is warm. Serve with steamed rice. Top with coriander, lime zest, and fried shallots.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.