Nellie’s Pumpkin and Peas in a light coconut curry

Ingredients

• 1 x 400 ml can coconut milk
• 2 tbsp red curry paste
• 700g peeled, deseeded pumpkin, cut into 3cm chunks
• 100g fresh or frozen peas
• 2 truss tomatoes, each cut into eighths
• 100 g baby spinach leaves
• 1 tsp brown sugar
• 2 tsp fish sauce
• 1 tbsp freshly squeezed lime juice
• 2 tbsp chopped fresh basil and coriander
• Jasmine rice