Malaysian-Inspired Pumpkin Stew with Shrimp

• 250 g jasmine rice
• 350 ml water
• ½ tsp salt, divided
• 1 tbsp neutral oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 20 g fresh ginger, finely grated
• 1 tsp ground turmeric
• 1 red chili, finely chopped (remove the seeds for less heat)
• 800 g pumpkin, peeled, seeded and cut into pieces about 3 cm across
• 200 ml coconut milk
• 300 ml vegetable broth
• 300 g raw peeled shrimp, thawed if needed and patted dry
• 1 lime
• 10 g cilantro leaves

How to make it

1. 1

   Rinse the rice in a sieve until the water is mostly clear. Put it in a saucepan with 350 ml water and a pinch of salt. Bring to a boil, turn the heat to low and simmer with the lid on for 10 minutes. Turn off the heat and leave the rice covered for another 10 minutes.

2. 2

   Meanwhile, heat the oil in a large pan over medium heat. Cook the shallot for 3 minutes, until translucent. Add the garlic, ginger, turmeric and chili and cook, stirring, for 1 minute.

3. 3

   Add the pumpkin, coconut milk, broth and the remaining salt. Bring gently to a boil. Turn the heat to low and simmer for 15–20 minutes with the lid slightly ajar. Stir carefully from time to time; the pumpkin should be tender but still hold its shape in large pieces.

4. 4

   Add the shrimp and simmer gently for 3–5 minutes, until pink and opaque. Stir carefully so the pumpkin doesn’t fall apart.

5. 5

   Grate some lime zest over the stew and squeeze half the lime over it. Taste and add a little more salt or lime juice if you like. Cut the remaining lime into wedges.

6. 6

   Divide the rice and pumpkin stew among four bowls. Finish with cilantro leaves and serve with the lime wedges.