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.
Servings: 4
Ingredients
- 2 tablespoons coconut oil or extra virgin olive oil
- 1 medium onion thinly sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1½ tablespoon curry powder
- 14.5 ounces canned diced tomatoes
- 15 ounces canned pumpkin puree
- 1 cup vegetable broth
- 1 cup canned coconut milk
- 1½ cups butternut squash diced (frozen or pre-cut work best)
- 1 pound shrimp peeled and deveined
- 1 lime
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Heat a large skillet on medium-high heat and add coconut oil. Once hot, add in sliced onion and red pepper. Cook 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. Season with salt and pepper.
- 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 in juice of 1 lime, stir and serve.
Notes
For a Whole30-compatible dish, serve this with riced cauliflower. If you're not looking for a low-carb or Whole30 version, this pairs perfectly with cooked long-grain brown or white rice.