Double Pumpkin Curry with Shrimp
An aromatic, warming curry featuring both pureed and fresh pumpkin and fresh shrimp, perfect for the cool fall weather.
Servings: 4 servings
Calories: 626kcal
Ingredients
- 2 tablespoons olive or coconut oil
- ½ large yellow onion diced
- 3 large cloves garlic minced
- 1 small pie pumpkin peeled, seeded and cubed
- 4 teaspoons madras curry powder
- ¼ teaspoon cayenne
- 2 small or 1 large tomatoes, diced
- 1 15- ounce can pumpkin
- 2 cups chicken or vegetable broth
- 1 14- ounce can unsweetened coconut milk
- 10 ounces raw shrimp tails removed
- 4 tablespoons butter
- 4 tablespoons flour
Instructions
- In a Dutch oven, warm olive oil over medium-high heat. Add onion and garlic and saute until mixture begins to turn translucent and becomes fragrant, about 3-5 minutes. Add cubed pumpkin, curry powder, cayenne and diced tomatoes, stir to combine and let cook for an additional 5 minutes over medium-high heat.
- Add canned pumpkin, broth and coconut milk to mixture. Stir to combine and bring to a heavy simmer. Add shrimp and continue to simmer for at least 8-10 minutes more, or until shrimp turns pink and opaque.
- While curry is simmering, make your roux. In a small microwave safe dish, melt butter, then whisk in the flour. Add to curry and stir to thicken. The mixture will continue to get thicker the longer it sits.
- Serve immediately or let simmer on very low heat until ready to serve.
Notes
- To make the pumpkin serving vessel: Cut the top off of a medium pie pumpkin and scoop out the seeds. Drizzle one to two tablespoons of olive oil inside the pumpkin and roast in a 400 degree oven for 25 minutes, or until it feels tender enough to scoop out with a spoon or fork. Ladle finished curry into pumpkin before serving. You could also use a few small pie pumpkins to make individual servings.
- Wine Pairing Note: This curry has a little bit of spice, so a fragrant varietal such as Riesling or Gewurtztraminer would be a perfect pairing for the dish. These tend to have a touch of sweetness to them, which will help balance out the spice.
Nutrition
Calories: 626kcal | Carbohydrates: 46g | Protein: 28g | Fat: 41g | Saturated Fat: 29g | Cholesterol: 229mg | Sodium: 760mg | Potassium: 1937mg | Fiber: 7g | Sugar: 15g | Vitamin A: 47580IU | Vitamin C: 50mg | Calcium: 252mg | Iron: 11mg