Curry with Pumpkin and Shrimp

A tasty recipe for a light, warm, and savory pumpkin shrimp curry. Serve over rice, fresh herbs, and chile oil. Made with delectable spices and flavorful ingredients.

It just makes me glad to host in November. It’s a wonderful idea to have friends over on even basic weeknights when you can make a simple one-pot supper. My skillet lemon chicken dish is quite well-liked right now!

This recipe for Pumpkin Shrimp Curry is really simple and perfect for chilly nights and homey meals.

You can’t go wrong with these delicious ingredients.

Recipe for Pumpkin Curry

Garlic, ginger, and shrimp
Pumpkin purée, delectable spices, and onions
potatoes, eggplant, and peppers, among other vegetables!
Recipe for Shrimp Curry

delicious curry with shrimp
With warm pumpkin, sweet eggplant, and vivid lime, the curry is flavorful and filling.

Of course, having a lovely table to eat at is a nice addition to a cosy lunch.

curry shrimp

Your table will feel more prepared and deliberate with the addition of a table runner, dried or fresh flowers, and a delicious-smelling candle.

When it comes to setting the table, we’re just too simplistic!

best recipe for pumpkin shrimp curry

Feel free to take down or relocate the decorations to make room for the food when it’s time to serve the dinner.

Curry with Pumpkin and Shrimp

Ingredients

2 tablespoons plus 1/4 cup canola or olive oil
3 coarsely chopped garlic cloves or 1 pound of medium shrimp with the tails on
1 1/2-inch piece of peeled, coarsely chopped ginger
1 medium yellow onion, cut finely
2 bay leaves, 2 tablespoons of powdered coriander
1 teaspoon cinnamon powder
1/8 teaspoon allspice
Garam masala and one teaspoon of ground cumin
Smoked paprika, 1 teaspoon
Ground turmeric, 1/2 tsp.

1/5 ounces of full-fat coconut milk in a can
Pumpkin puree, 1 7-ounce can (not pumpkin pie mix)
Four red potatoes into 1-inch pieces.
Two small eggplants into 1-inch cubes.
Cut one red bell pepper into 1-inch pieces.
Cut one green bell pepper into 1-inch slices.
One lime’s juice
one-half cup of chicken or veggie stock
chopped basil and cilantro leaves as a garnish
freshly ground black pepper and kosher salt, to taste
Instructions

In a large saucepan over medium-high heat, warm 1/4 cup of oil. Add the potatoes, bell pepper, and eggplant after it is heated and shimmering. Before stirring, let the veggies gently sear and brown in the oil. To taste, add salt and pepper. After 12 minutes, drop heat to low and keep the veggies warm. They should be slightly brown and almost cooked through.
Heat two tablespoons of oil in a another skillet and add the ginger, onions, and garlic. Cook for 10–12 minutes on low heat until transparent. Add the aromatics to the veggies after they are tender.
After that, combine the veggies with the coconut milk, pumpkin puree, stock, lime juice, and the other spices. Taste and adjust the seasoning as needed. Bring to a boil before simmering.

For 10 minutes, stir the liquid often while it is allowed to slowly thicken and lose volume. Test it for salt.
Add the shrimp after 10 minutes and simmer for a further 7 to 10 minutes, or until the shrimp are cooked through but still have some spring (not a rubbery texture). Keep a tight watch on them, and when they are almost done, turn off the heat.
Pour curry over rice along with fresh herbs and chile oil to serve.