Vegetable stew with coconut milk and shrimp

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 small piece(s) of ginger or ginger powder
• some oil for frying
• 1 tbsp balsamic vinegar
• ½ small Hokkaido pumpkin(s)
• 4 m.-sized potatoes
• 3 large carrots
• 1 liter vegetable broth
• salt and pepper
• Cumin powder
• 450 g sugar snap peas
• 400 ml coconut milk
• 1 lemon(s)
• 1 garlic clove(s)
• some thyme
• 250 g shrimp(s), frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Set the prawns aside to thaw. Finely chop/press the onion, garlic clove, and piece of ginger, and sauté in oil. Deglaze with 1 tablespoon of balsamic vinegar, add the finely chopped vegetables (except the snow peas), and fry briefly. Pour in the vegetable stock and simmer until the vegetables are tender. In the meantime, season the stew with salt, pepper, and cumin. Add a can of coconut milk and squeeze in half a lemon. Remove the strings from the snow peas, cut them into bite-sized pieces, and cook for the last 5-10 minutes. Season the stew again to taste. In a separate pan, sauté the prawns in oil, garlic, and thyme, squeeze the second half of the lemon over them, and serve with the stew. Tip: If the prawns aren’t completely thawed, you can thaw them in a sieve under running cold to lukewarm water.