Pumpkin Curry with Shrimp
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.
Ingredients
- 111 Onion, medium, thinly sliced
- 111 Red Bell Pepper, medium, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, grated
- 1 Tbsp1 Tbsp1 Tbsp Curry Powder
- 14.5 oz14.5 oz14.5 oz Diced Tomatoes, (1 14.5oz can)
- 15 oz15 oz15 oz Pumpkin Purée, (1 15-ounce can)
- 1 cup1 cup1 cup Vegetable Broth
- 1 cup1 cup1 cup Coconut Milk, canned
- 1.5 cups1.5 cups1.5 cups Butternut Squash, diced (I use frozen)
- 1 lb1 lb1 lb Raw Shrimp, peeled and deveined
- 111 Lime
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- Kosher Salt
- Cauliflower, Riced, for serving
- Green Onion (Scallion), (optional, for serving)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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).
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About This Recipe
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Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Seafood Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 316 |
Fat: | 18 g |
Carbohydrates: | 17 g |
Protein: | 18 g |
Cholesterol: | 165 g |
Sodium: | 1024 mg |
Fiber: | 5 g |
Sugars: | 7 g |
Calculated per serving. |
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