Easy Pumpkin Shrimp Curry

Easy Pumpkin Shrimp Curry

It’s that time of year where seemingly everyone jumps on the pumpkin bandwagon…whether it’s that infamous frothy hot drink or a slice of classic pie, we want our pumpkin and we want it now!I’m no different, I want my pumpkin too, but sometimes it can be a bit much when all season long you have your pumpkin with sugar, spice, whipped cream or glaze. Breaking the monotony of fall’s favorite offering via a savory and/or spicy dish lets me enjoy the special flavor of this tasty gourd a little more often with a little less guilt.

This easy pumpkin shrimp curry can be made in about 30 minutes plus simmer time, but I like to get it going a few hours in advance just to meld the flavors; let it sit on low at the back of the stove or transfer to a crock pot. You can substitute the butternut squash with potatoes, yams or any other winter vegetable, just make sure they are fork tender when you’re ready to serve, and of course, only add the shrimp at the end or they’ll end up rubbery.

Serve this over your favorite rice, but I think it goes best with basmati or jasmine. For an added kick of flavor, substitute the water with coconut water when cooking the rice, its delicious!

  • 2 tablespoons olive oil
  • 1 cup thinly sliced onion
  • 1 tablespoon minced ginger, fresh or from the jar
  • 1 tablespoon minced garlic, fresh or from the jar
  • 1 chopped plum tomato
  • 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 roasted 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

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 powder, and cayenne pepper; simmer for 20 minutes or more. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots…these little additions push the dish over the top!