A signature of Indian cuisine, Vindaloos are considered to be the spiciest of Indian curries.
2 cups butternut squash, ½” 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 ½ tsp. Vindaloo Curry Powder*
¼ tsp. Red Pepper Flakes*
1 lb. shrimp, peeled and deveined
1 ½ tsp. fresh lime juice
1 Tbsp. cilantro, chopped
Preheat the oven to 375 degrees. Roast the butternut squash cubes about 20 minutes.
Heat the olive oil in a large saucepan over medium heat. Add the onion and ginger, sauté until soft, about 8 minutes. Add the minced garlic and cook for one 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.
*Available at Zest!