INGREDIENTS
1 lb
Shrimp
1 cup
Butternut squash, roasted roasted and diced
1
Cilantro
1 tbsp
Garlic
1 tbsp
Ginger
1
Lime, zest
1 cup
Onion
1
Plum tomato
1 15 ounce can
Pumpkin puree
1
Shallots, Fried
1 cup
Coconut milk, unsweetened
2 cups
Vegetable broth
1 1/2 tsp
Lime juice, fresh
1
Rice
1/8 tsp
Cayenne pepper
1 1/2 tsp
Curry powder
2 tbsp
Olive oil