Pumpkin Shrimp Curry

This creamy and savory blend is spiced just right.  If you prefer a vegetarian option, simply replace the shrimp with hearty lentils!

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 vegetable broth

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

1 1/2 teaspoons fresh lime juice

Steamed rice

Cilantro

Lime zest

sauteed 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 vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and sauteed shallots.

Serves ~4

Recipe adapted from epicurious.com