Shrimp Curry with Pumpkin

Even though there was a heat wave a few days ago, I simply had to bake something with pumpkin. Given how prevalent pumpkin is, it’s difficult to avoid thinking about it. 

I’ve prepared this dish a few times previously, so I was aware that it was a tasty, straightforward supper to prepare. Here is how I would phrase it.

Shrimp Curry with Pumpkin

2 tablespoons of olive oil
1 big, sliced onion
Ginger, minced, 1 tablespoon
Garlic, minced, 1 tablespoon
1 chopped plum/roma tomato
2 can of pumpkin puree, 15 oz.
1 and a half cups vegetable broth
1 can of unsweetened coconut milk, 14–15 oz.
Curry powder, 2 teaspoons
Cayenne pepper, 1/8 teaspoon (or 1/4 teaspoon if you like more heat)
1 pound of butternut squash, diced into 1-inch pieces.
1 pound of peeled and deveined shrimp
Fresh lime juice, 1 1/2 teaspoons
serving of steamed rice
garnishing with cilantro

Roast the squash by preheating the oven to 400 degrees. Put the squash on a sheet pan, sprinkle some olive oil over it, and toss to combine. The squash should be arranged in a single layer and roasted for 25 to 30 minutes, flipping the squash once with a spatula, or until it is soft. Place aside.

Curry preparation: Over medium heat, warm up the olive oil in a big pot. Add the onion and ginger and cook for approximately 8 minutes, or until tender. 1 minute after adding the garlic. Add tomato and pumpkin purée; simmer for 10 minutes, stirring regularly, until pumpkin is golden brown.

Cook for 20 minutes after adding coconut milk, curry powder, and cayenne. Add lime juice, prawns, and roasted butternut squash. Simmer the zucchini and shrimp until they are both done. To taste, add salt to the dish. Steamed rice is recommended. Add cilantro on top.