Pumpkin-mango curry with shrimp

Ingredients for 2 servings:

• 150 g prawn(s), peeled
• 300 g pumpkin flesh, peeled and pitted
• 2 small carrots, peeled
• 2 shallots
• 1 piece(s) ginger, approx. 1cm
• ½ mango(s)
• 50 g leaf spinach, frozen
• 2 tsp Thai curry paste, red
• 2 tbsp vegetable oil, neutral
• 150 ml vegetable broth, strong
• 150 ml coconut milk
• salt and pepper
• Chili pepper(s), ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Thai-inspired, without shrimp a delicious vegan dish

Thaw the spinach and squeeze the liquid thoroughly. Cut the pumpkin and carrots into approximately 1/2 cm thick strips, peel the ginger and shallots, and finely dice them. Dice the flesh of half a mango. Heat the oil in a wok and fry the shrimp until almost cooked, then remove from the pan. Briefly roast the shallots and ginger in the same oil, add the pumpkin and carrot sticks, and fry for about 3 minutes. Add the curry paste, fry briefly, and deglaze with the stock. Add the spinach and cook for another 5-8 minutes, until the desired tenderness is reached. Then add the coconut milk, mango cubes, and shrimp, and heat everything briefly again. Season with salt, pepper, and chili to taste; the curry paste itself adds plenty of flavor. Serve with rice. Thai-inspired, a delicious vegan dish without the shrimp.