Pumpkin Shrimp Curry

Pumpkin Shrimp Curry
Photo by Diane Fields

Ingredients

  • 1 cup roasted butternut squash
  • 1 plum tomato
  • 1 15-ounce can pumpkin purée
  • steamed rice
  • lime zest
  • fried shallots
  • 2 cups vegetable broth
  • + 10 more ingredients
    • 1 ½ teaspoons fresh lime juice
    • 2 tablespoons olive oil
    • 1 cup onion
    • 1 ½ teaspoons curry powder
    • 1 tablespoon garlic
    • 1 tablespoon ginger
    • 1/8 teaspoon cayenne pepper
    • cilantro
    • 1 cup unsweetened coconut milk
    • 1 pound shrimp

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 ...

View full recipe at Epicurious

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