Pumpkin Shrimp Curry

Welcome autumn with this Vindaloo spiced curry that’s sure to please.

Serves:

Ingredients:

  •  2 cups Butternut Squash, 1/2 inch dice
  •  2 Tbsp Olive Oil
  •  1 cup Sliced Onion
  •  1 Tbsp Minced Ginger
  •  1 Tbsp Minced Garlic
  •  1 cup Chopped Plum Tomato
  •  1 15oz can Pumpkin Puree
  •  1 cup Vegetable Broth
  •  1 cup Unsweetened Coconut Milk
  •  1 1/2 tsp Vindaloo Curry Powder
  •  1/4 tsp Crushed Red Pepper Flakes
  •  1 lb Shrimp, peeled and deveined
  •  1 1/2 tsp Fresh Lime Juice
  •  1 Tbsp Cilantro, chopped

Instructions:

  • Preheat oven to 375 degrees F. Roast the butternut squash cubes about 20 minutes.
  • Heat the olive oil in a large saucepan over medium heat. Add the onion and ginger; saute until soft, about 8 minutes. Add the minced garlic and cook for 1 minute. Stir in the tomato and the pumpkin puree. Cook, stirring frequently until pumpkin is golden brown, about 10 minutes.
  • Add the vegetable broth, Vindaloo Curry Powder and red pepper flakes. Simmer for 10 minutes. Add the coconut milk, shrimp, lime juice and roasted butternut squash cubes. Simmer until shrimp are cooked.
  • Sprinkle with the cilantro and serve with steamed rice.

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