I made a pumpkin shrimp curry dish for dinner this Halloween. It is definitely one I’ll keep in my recipe archives to make again and again this fall. The pumpkin and butternut squash with a little bit of spice made it the perfect dish for my favorite autumn holiday. 🙂 Yummy and festive!
The recipe is originally from Bon Appétit magazine. I substituted light coconut milk instead of regular, and brown rice instead of white, but otherwise followed the recipe pretty closely.
Pumpkin Shrimp Curry
Based on a recipe from Bon Appétit magazine
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 light coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup butternut squash, diced and roasted (toss the cubes with olive oil and salt, and bake at 400 degrees for about 20 minutes, or until tender)
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
Steamed brown rice
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 a side of rice and a sprinkling of chopped cilantro.