Closer Weekly


Serves 4


2 tbsp. coconut oil

1 red onion, diced

4 cups sliced peeled pumpkin

3 cloves garlic, minced

1 tbsp. finely grated ginger

3 tbsp. Thai red curry paste

1 cup pumpkin puree

1 (15 oz.) can fullfat unsweetene­d coconut milk

2 cups vegetable broth

2 cups peeled and deveined shrimp

1 cup chopped skinless salmon

2 cups shredded kale leaves

1 cup frozen peas Juice of 1 lime

1⁄4 cup minced fresh cilantro

1⁄4 cup minced fresh basil

1⁄4 cup minced fresh mint

1 jalapeño, diced

1. In a large pot, heat oil over medium high. Add onion, pumpkin; cook 5 min. Add garlic, ginger, curry paste; cook 4 min. Add next 3 ingredient­s; cover and simmer 15 min.

2. Add shrimp and salmon; cook 5 min. Add kale and peas; cook uncovered 5 min.

3. Remove from heat and add remaining ingredient­s. Serve.

PER SERVING: 398 cal, 23g protein, 38g carbs,

11g fiber, 13g sugar, 19g fat

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