Pumpkin Shrimp Curry
As the leaves fall from the trees and the nights get colder, we all need something warm and comforting for dinner to ease us into the winter. In mid-November we're harvesting the last crops from the garden -- some fall lettuces, root vegetables, and of course, winter squash.
Everyone loves a good butternut squash soup this time of year (and I do have a great recipe from Jamie Oliver that I make), but I like to switch it up with this creamy, delicious curry. It has the quintessential elements of fall: pumpkin and butternut squash. Add some shrimp, if you like, and you've got a light, soothing supper that even the kids will love!
Pumpkin Shrimp Curry
Ingredients
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 15-oz can diced tomatoes, drained
1 15-oz can pumpkin purée
2 cups vegetable broth
1 can unsweetened coconut milk
2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup butternut squash, roasted and diced*
1 pound shrimp, peeled and deveined
1/2 cup frozen peas, thawed
1 1/2 teaspoons fresh lime juice
For serving: Cooked rice, cilantro, lime zest, fried shallots
*Make sure to roast your squash ahead of time!
Instructions
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute.
Stir in tomato and pumpkin purée; cook, stirring frequently until pumpkin is golden brown, about 10 minutes.
Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, peas, and lime juice. Simmer until shrimp are cooked and squash is warm.
Serve with steamed rice. Top with cilantro, lime zest, and fried shallots. Serves 4.
