Pumpkin Shrimp Curry

 

The baby’s taking a quick nap so I don’t have time to write much now, but I did want to share with you this great recipe for Pumpkin Shrimp Curry that I made last week. It was super quick and easy to make, and tasted great! We served it over jasmine rice and Chris added some sriracha to his for extra kick. If you have an extra can of pumpkin in your pantry, give this one a whirl!

Pumpkin Shrimp Curry

Adapted from Bon Appetit, November 2011

Ingredients:

2 tbsp olive oil

1 cup sliced onion

1 tbsp minced ginger

1 tbsp minced garlic

1 chopped plum tomato

One 15 0z can pureed pumpkin

2 cups vegetable broth

1 cup unsweetened coconut milk

1.5 tsp curry powder

1/8 tsp cayenne pepper

1 cup diced squash or zucchini

1 lb peeled deveined shrimp

1/5 tsp fresh lime juice

Heat olive oil in large saucepan over medium heat. Add onion and ginger, saute until soft about 8 minutes. Add garlic, cook for 1 minute. Stir in tomato and pumpkin. Cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add broth, coconut milk, curry and cayenne. Simmer for 10 minutes. Add squash and simmer for another 10 minutes. Add shrimp and lime juice. Simmer until shrimp are cooked. Serve over steamed rice.