SALMON AND SHRIMP STEW
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