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Pumpkin Curry with Shrimp

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Ingredients

Warning0 allergens identified

Pumpkin Curry with Shrimp

1 onionthinly sliced

1 red bell pepperdiced

2 cloves garlicminced

1 tbsp fresh gingergrated

1 tbsp curry powder

14 ½ ounces canned diced tomatoes

15 ounces canned pumpkin puree

1 cup vegetable broth

1 cup canned coconut milk

1 ½ cups butternut squashdiced

1 lb shrimppeeled and deveined

1 lime

2 tablespoons coconut oil

Kosher salt

Riced cauliflower

Green onionsoptional

Instructions

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Instructions

Heat a large skillet on medium-high heat and add coconut oil. Once hot, add in sliced onion and diced red pepper, cooking for about 7 to 10 minutes, until onion is translucent.

Add minced garlic and grated ginger and cook for another 1 to 2 minutes. Add in curry powder, diced tomatoes and canned pumpkin puree. Stir until well combined.

Bring to a simmer and cook for about 10 minutes, or until water from canned tomatoes has cooked off. Stir in vegetable broth, coconut milk and diced butternut squash (I use frozen that has been thawed in the microwave).

Return to a simmer and cook until diced squash is cooked through, about 15 minutes.

Taste and adjust seasoning, as needed. Add shrimp and cook for about 5 minutes, until shrimp is just cooked through.

Squeeze juice of 1 lime into the pan, stir and serve with prepared riced cauliflower and green onions (optional).

Nutrition

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Tips & Tricks (5)

Toast Your Curry Powder First 🔥
Bloom the curry powder in coconut oil for 1-2 minutes before adding other ingredients to unlock deeper, more complex spice flavors and eliminate any raw powder taste.
Add Shrimp at the End ⏱️
Only add shrimp in the final 3-4 minutes of cooking to prevent overcooking and ensure they remain tender and succulent rather than rubbery.
Balance Sweetness with Lime 🍋
Reserve fresh lime juice to squeeze in at the very end; the acidity cuts through the richness of coconut milk and pumpkin puree while brightening the entire dish.
Ginger-Garlic Paste Technique 👨‍🍳
Mince fresh ginger and garlic together into a fine paste before cooking to distribute their flavors more evenly throughout the curry than using them separately or pre-chopped.
Reduce Coconut Milk for Richness 🥥
If your curry seems too thin, simmer the finished dish uncovered for 2-3 minutes to reduce and concentrate the coconut milk, creating a silkier, more luxurious sauce.