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2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced ginger

1 tablespoon minced garlic

1 plum tomato, chopped

1 15-ounce can pumpkin puree

2 cups vegetable broth

1 cup unsweetened coconut milk

1 1/2 teaspoons curry powder

1/8 teaspoon cayenne pepper or to taste

1 cup butternut squash, roasted and diced

1 lb. shrimp, peeled and deveined

1 1/2 teaspoons fresh lime juice

For serving (optional):

Steamed rice

Cilantro

Lime zest

Fried shallots

In a large saucepan, heat the oil 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 puree; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.  Add vegetable broth, coconut milk, curry powder and cayenne pepper; simmer for 20 minutes.  Add the butternut squash, shrimp and lime juice.  Simmer until shrimp are cooked and squash is warm.  If desired, serve over steamed rice and top with cilantro, lime zest and fried shallots.

Appeared in the November 14, 2012 issue of the Richmond Times Dispatch, page E2.  Recipe courtesy of www.bonappetit.com.

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