Heat the oil in a large nonstick skillet over medium heat. Add in the onion and sauté until softened, about 6 minutes. Add in the garlic, ginger and curry powder and stir until fragrant, about 30 seconds.

Add in the tomatoes, pumpkin and coconut milk and cook until it begins to gently bubble. Then stir in the coconut milk, cauliflower, broccoli and simmer over medium low heat until the vegetables soften, about another 5-7 minutes.

Add in the shrimp, lime juice and peas and cook for another 3-4 minutes, or until the shrimp are no longer pink. Season with salt and pepper, to taste and serve with cilantro, if desired.