Pumpkin Shrimp Curry

 

Pumpkin Shrimp Curry

I make mine with chicken but here's the original recipe from Bon Appetit magazine!

Servings: 4

INGREDIENTS

2 tablespoons olive oil 

1 cup sliced onion 
1 tablespoon minced ginger 
1 tablespoon minced garlic 
1  plum tomato, chopped 
1  15-ounce can pumpkin purée 
2 cups vegetable broth 
1 cup unsweetened coconut milk 
1 1/2 teaspoons curry powder 
1/8 teaspoon cayenne pepper 
1 cup butternut squash, roasted and diced 
1 pound shrimp, peeled and deveined 
1 1/2 teaspoons fresh lime juice 
Steamed rice 
Cilantro 
Lime zest 
Fried shallots 

 
DIRECTIONS

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 plum 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, and lime juice. Simmer until shrimp are cooked and squash is warm.

Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

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 plum 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, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots. 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 plum 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, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Nutritional Information

Not including rice, one serving contains: Calories (kcal) 268.4; %Calories from Fat 34.8; Fat (g) 10.4; Saturated Fat (g) 2.4; Cholesterol (mg) 181.8; Carbohydrates (g) 21.6; Dietary Fiber (g) 6.6; Total Sugars (g) 7.3; Net Carbs (g) 15.0; Protein (g) 22.9; Sodium (mg) 903.3