Photo by Diane Fields
"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"
Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 chopped plum tomato
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 roasted 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
Preparation
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.
Recipe notes
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