Pumpkin Shrimp Curry



2 tbspolive oil
1 cupsliced onion
1 tbspminced ginger
1 tbspminced garlic
1chopped plum tomato
115oz can of pumpkin purée
1 cupvegetable broth
2 cupscoconut milk
1/2 tbspcurry powder
1/2 tbspgaram masala
1/4 tspcayenne
1 cuproasted, diced butternut squash
1 lbsshrimp, peeled, deveined
1 1/2 tsplime juice
steamed rice
fried shallots
lime zest


  1. Heat oil in a large saucepan over medium heat. Add onion and ginger, sauté until soft
  2. Add garlic, cook 1 minute
  3. Add tomato and pumpkin. Cook until pumpkin is golden brown, about 10 minutes
  4. Add broth, coconut milk, spices. Simmer 20 minutes.
  5. Add squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm.
  6. Add a dash of salt or to taste.
  7. Serve with rice; top with fried shallots, cilantro, and lime zest.