Pull that canned pumpkin from your pantry and toss it into your next batch of curry.
This Pumpkin Curry with Shrimp is something I look forward to making every October … and November … and, well, just about any time I’m in the mood.
The canned pumpkin and other pantry ingredients – diced tomato and coconut milk, specifically – are mixed with some fresh ingredients to build a deep curry flavor that’s packed with health benefits.
Serve it over riced cauliflower for Whole30 friendliness and enjoy the thick, savory curry sauce by the spoonful.
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can pumpkin puree
- 1 cup vegetable broth
- 1 cup canned coconut milk
- 1½ cups butternut squash, diced (I use frozen)
- 1 pound shrimp, peeled and deveined
- 1 lime
- 2 tablespoons coconut oil
- Kosher salt
- Riced cauliflower for serving
- Green onions (optional) for serving
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).