Pumpkin Curry

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Happy Monday everyone!  Are you enjoying your Fall so far?  The trees are so beautiful here in Tennessee.  All the fall colors take my breath away!  I think Autumn just might be my favorite time of the year, although, I may claim that with every season:)  Something about this time of year puts me in the mood for pumpkin!  Some of my very favorites are these pumpkin pancakes, this pumpkin bread, these amazing pumpkin spice rolls and now this curry!  I have rarely used pumpkin for anytihng but sweet baking, but I am realizing that it fantastic in savory dishes too!  My sister Brittany made this dish for me when I went to visit her last fall. She used a rotisierre chicken instead of the shrimp and it was amazing that way too!  I fell in love and made it several times for my family when I got home.  I am not sure how we forgot to share this little gem here, but now you have it!  I know that some of you may be a little reluctant to add pumpkin to curry, but trust me it works…beautifully!  YUM!  The perfect Fall dinner!  Hope you enjoy!

My weekly menu is up today here.

Pumpkin Curry
Author: 
 
Ingredients
  • 2 TB olive oil
  • 1 c sliced onion
  • 1 TB minced ginger
  • 1 TB garlic
  • 1 plum tomato, chopped
  • 1 15-ounce can pumpkin purée
  • 2 c vegetable or chicken broth
  • 1 c unsweetened coconut milk
  • 1  ½ tsp curry powder
  • ⅛ tsp cayenne pepper
  • 1c butternut squash, roasted and diced
  • 1 pound shrimp, peeled and deveined OR 2 cups diced rotieserre chicken
  • 1½ tsp fresh lime juice
  • Steamed rice
  • Cilantro
  • Lime zest
Instructions
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onion and  ginger; sauté until soft, about 8 minutes.
  3. Add garlic; cook for 1 minute.
  4. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.
  5. Add vegetable or chicken broth, coconut milk, curry powder, and cayenne pepper;
  6. simmer for 20 minutes.
  7. Add butternut squash, shrimp, and lime juice.
  8. Simmer until shrimp are cooked ( or chicken, if using) and squash is warm.
  9. Serve with steamed rice. Top with cilantro and lime zest, if desired.

Recipe Source: Bon Appetit

Comments

  1. Shannon says

    This looks amazing! I love every ingredient–ginger, curry, butternut squash, pumpkin, and coconut milk. Definitely on the menu list soon!

  2. Brittany says

    I’m so glad you posted this MEl. I have been meaning to for over a year now!! I think I’ll make this for dinner tonight. :)

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