- HP
Pumpkin Curry with Shrimp
Pull that canned pumpkin from your pantry and toss it into your next batch of curry. Add in shrimp for protein and a medley of vegetables including bell peppers, onions and butternut squash.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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).
- Step 4
Return to a simmer and cook until diced squash is cooked through, about 15 minutes.
- Step 5
Taste and adjust seasoning, as needed. Add shrimp and cook for about 5 minutes, until shrimp is just cooked through.
- Step 6
Squeeze juice of 1 lime into the pan, stir and serve with prepared riced cauliflower and green onions (optional).
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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