As the weather is starting to warm up, it’s almost time to bid adieu to the root veggies of winter so this recipe that uses both butternut squash and pumpkin, plus all the warming spices like ginger, curry and cayenne, seemed like a great last hurrah. It also packs a nutritional punch with a healthy serving of protein and fiber not to mention a double whammy of betacarotene.
This is all well and good but how does it taste? De-lish – or I wouldn’t be posting it here (I try not to post recipes for things that taste yucky, don’t ya know?). And the leftovers for lunch the next day were even better. So dive in and enjoy these winter favorites as I have a feeling spring peas and asparagus are right around the corner!
Pumpkin Shrimp Curry
Adapted from recipe on Bon Appétit
2 Tbsp olive oil
1 cup sliced onion
1 Tbsp minced ginger
1 Tbsp minced garlic
1 plum tomato, chopped
1 15-ounce can pumpkin purée
2 cups chicken broth, or vegetable broth for a vegetarian option
1 cup unsweetened coconut milk
2 tsp curry powder
1/4 tsp cayenne pepper
1 cup butternut squash, roasted and diced
1 lb shrimp, peeled and deveined (I used frozen), cubed tofu could be substituted for a vegetarian option
1 1/2 teaspoons fresh lime juice
Steamed brown rice
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes.
Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.
Add chicken broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes.
Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm.
Serve with steamed rice. Top with cilantro, lime zest
%Calories from Fat 34.8
Fat (g) 10.4
Saturated Fat (g) 2.4
Cholesterol (mg) 181.8
Carbohydrates (g) 21.6
Dietary Fiber (g) 6.6
Total Sugars (g) 7.3
Net Carbs (g) 15.0
Protein (g) 22.9
Sodium (mg) 903.3