Pumpkin Shrimp Curry
Author: 
Serves: 4
 
Nutritionals amounts do not count rice.
Ingredients
  • 2 Tbsp olive oil
  • 1 cup sliced onion
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1 plum tomato, chopped
  • 1 15-ounce can pumpkin purée
  • 2 cups chicken broth, or vegetable broth for a vegetarian option
  • 1 cup unsweetened coconut milk
  • 2 tsp curry powder
  • ¼ tsp cayenne pepper
  • 1 cup butternut squash, roasted and diced
  • 1 lb shrimp, peeled and deveined (I used frozen), cubed tofu could be substituted for a vegetarian option
  • 1½ teaspoons fresh lime juice
  • Steamed brown rice
  • Cilantro
  • Lime zest
Instructions
  1. Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes.
  2. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.
  3. Add chicken broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes.
  4. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm.
  5. Serve with steamed rice. Top with cilantro, lime zest
Nutrition Information
Calories: 268 Fat: 10 Saturated fat: 2.4 Carbohydrates: 22 Sodium: 903 Fiber: 7 Protein: 23 Cholesterol: 182
Recipe by Bistro OneSix at https://bistroonesix.com/pumpkin-shrimp-curry/