pumpkin shrimp curry

… for the not-so-strict vegetarian.

dani found this recipe on epicurious.com. it’s a really festive curry, good for fall and winter. it’s really pretty, too! if you want to go whole hog vegetarian, substitute tofu for the shrimp (you can either lightly fry it or throw it in naked. is naked tofu a phrase?).

you will need:

  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 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 the olive oil in a large saucepan over medium heat. add onion and ginger and sauté until soft, about 8 minutes. add the garlic and cook for 1 minute. stir in the pumpkin purée and cook, stirring frequently, until the pumpkin is golden brown, about 10 minutes. add the vegetable broth, coconut milk, curry powder, and cayenne pepper and simmer for 20 minutes. add the butternut squash, shrimp, and lime juice. simmer until the shrimp are cooked and the squash is warm. serve with steamed rice and top with cilantro, lime zest, and fried shallots.


dos senoritas


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