Despite there being a heat wave just a couple days ago, I couldn’t help but make something with pumpkin. It’s hard not to think about it, pumpkin is everywhere! I’m convinced Trader Joe’s is ONLY selling products containing pumpkin since October started. So I fell for all of the marketing…but only with a can of pumpkin puree!
I’ve made this recipe a couple times before, so I knew it was a good, simple dinner to make. Here is my version of it.
Pumpkin Shrimp Curry
Adapted from epicurious
- 2 Tbsp. olive oil
- 1 large onion, sliced
- 1 Tbsp. minced ginger
- 1 Tbsp. minced garlic
- 1 plum/roma tomato, chopped
- 1 – 15 oz. can pumpkin puree
- 1 1/2 cups vegetable broth
- 1 – 14-15 oz. can unsweetened coconut milk
- 2 tsp. curry powder
- 1/8 tsp. cayenne pepper (or 1/4 tsp. if you like more heat!)
- 1 lb. butternut squash, cut into 1 inch chunks
- 1 lb. shrimp, peeled and deveined
- 1 1/2 tsp. fresh lime juice
- steamed rice for serving
- cilantro for garnish
Roast the squash: Preheat oven to 400° F. Place the squash on a sheet pan and drizzle with a little olive oil and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula. Set aside.
Make the curry: 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 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 roasted butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Season with salt to taste. Serve with steamed rice. Top with cilantro.