Pumpkin Curry – GFCFSF

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Pumpkin Curry - GFCFSF

2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 chopped plum tomato
1 15-ounce can pumpkin purée
2 cups broth (Veggie or Chicken)
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 or boneless, skinless chicken (optional, can make vegetarian)
1 1/2 teaspoons fresh lime juice
Steamed rice
Cilantro
Lime zest
Fried shallots

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 broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp or chicken (if using), and lime juice. Simmer until meat is cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Pumpkin Curry

Pumpkin Curry fixins