| source | http://www.epicurious.com/recipes/food/views/Pumpkin-Shrimp-Curry-368281 |
| cookTime | 20 |
| prepTime | 20 |
Pumpkin Shrimp Curry
Ingredients
| 2 tbsp | olive oil |
| 1 cup | sliced onion |
| 1 tbsp | minced ginger |
| 1 tbsp | minced garlic |
| 1 | chopped plum tomato |
| 1 | 15oz can of pumpkin purée |
| 1 cup | vegetable broth |
| 2 cups | coconut milk |
| 1/2 tbsp | curry powder |
| 1/2 tbsp | garam masala |
| 1/4 tsp | cayenne |
| 1 cup | roasted, diced butternut squash |
| 1 lbs | shrimp, peeled, deveined |
| 1 1/2 tsp | lime juice |
| dash | salt |
| steamed rice | |
| cilantro | |
| fried shallots | |
| lime zest |
Directions
- Heat oil in a large saucepan over medium heat. Add onion and ginger, sauté until soft
- Add garlic, cook 1 minute
- Add tomato and pumpkin. Cook until pumpkin is golden brown, about 10 minutes
- Add broth, coconut milk, spices. Simmer 20 minutes.
- Add squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm.
- Add a dash of salt or to taste.
- Serve with rice; top with fried shallots, cilantro, and lime zest.