Pumpkin Shrimp Curry
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 plum tomato, chopped
- 1 15-ounce can pumpkin purée
- 2 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1 1/2 teaspoons curry powder
- 1/8 teaspoon cayenne pepper
- 1 cup butternut squash, roasted and diced
- 1 pound shrimp, peeled and deveined
- 1 1/2 teaspoons fresh lime juice
- Steamed rice
- Cilantro
- Lime zest
- Fried shallots
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash, roasted and diced (1 cup)
- Cilantro (1)
- Garlic (1 tablespoon)
- Ginger (1 tablespoon)
- Lime, zest (1)
- Onion (1 cup)
- Plum tomato (1)
- Pumpkin puree (1 15-ounce can)
- Shallots, Fried (1)
- Seafood
- Shrimp (1 pound)
- Canned Goods
- Coconut milk, unsweetened (1 cup)
Vegetable broth (2 cups)
- Cooking & Baking
- Cayenne pepper (1/8 teaspoon)
- Curry powder (1 1/2 teaspoons)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Rice (1)
- Drinks
- Lime juice, fresh (1 1/2 teaspoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 19, 2011 (1 year ago).
101 people saved this recipe.
