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

Butternut Squash Soup with Coconut and Ginger

This warming soup is a perfect light meal for the wintertime.  Add some whole grain bread and a green salad to complete the meal.

Ingredients:

2 large butternut squash, cut in half, and seeded

4 tablespoons unsalted butter (or coconut oil for vegan option)

salt and fresh ground pepper to taste

1 tablespoon extra-virgin olive oil

2 medium onions, finely chopped

1 leek, white and tender green parts only, thinly sliced

2 tablespoons peeled and finely minced fresh ginger

1 teaspoon curry powder

1/2 cup dry white wine

6 cups vegetable broth

1 can unsweetened coconut milk (about 1-1/2 cups)

1 fresh thyme sprig + extra for garnishing if desired

Instructions:

1.     Preheat oven to 350 degrees F.  Set the squash, cut sides up, on a baking sheet.  Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper.  Roast the squash for about 1 hour and 20 minutes or until tender.  Cool until you can safely handle it.  Remove peeling and cut into large pieces.

2.     While squash is roasting, in a large soup pot, melt the remaining 2 tablespoons butter in the olive oil.  Add the onions and leek, ginger, and curry powder and cook over moderate heat until lightly browned.  Add the wine and cook until evaporated.

3.     When onion mixture is finished, and butternut is ready, combine both in a food processor, and process until pureed smoothly.  Add back to the soup pot.

4.     Add the broth and coconut milk.  Using a whisk or hand-held blender, mix all well.  Add single thyme sprig.  Simmer over moderately low heat for about 20 minutes or until heated through.

5.     Discard the thyme sprig.  Add additional salt and pepper to taste as desired.  Ladle into bowls and sprinkle with additional fresh thyme leaves if desired.

Serves 6-8

Preparation time: about 1 hour

Adapted from a recipe in Food and Wine, Oct 2005

Any Veggie Coconut Curry

The vegetables listed below are favorites, but any vegetables you have on hand can be used along with the coconut milk and spices. If you decide to use coconut milk, it is important to note that this product has a high fat content and should be used in moderation. Try lite coconut to get the sweet nutty coconut flavor without all the fat. Cauliflower, squash, and sweet potatoes are other tasty choices. This is a great way to use up “going-bad” fresh or frozen vegetables! Serve over rice or your favorite whole grain.

Directions Makes 6 servings 1 cup dry (uncooked) brown rice 2 cups water 1 large onion, diced 4 garlic cloves, minced (about 4 teaspoons) 3 large carrots, cut into rounds or diced 1/4 cup vegetable broth or water 1 1/2 tablespoons curry powder 1 teaspoon ground cumin 1/2 teaspoon turmeric pinch cayenne pepper 1 medium potato, diced (peeling optional) 3 cups chopped kale 2 cups chopped broccoli florets, or 1 10-ounce package frozen chopped broccoli florets 8 mushrooms, sliced 1 15-ounce can garbanzo beans, drained and rinsed, or 1 1/2 cups of cooked garbanzo beans 1 cup fresh or frozen green peas 1 cup lite coconut milk, or 1 cup nondairy milk + 1 teaspoon coconut extract 3 tablespoons reduced-sodium soy sauce Bring rice and water to a boil in a medium saucepan. Lower heat and simmer, covered, until all the water is absorbed (about 30 minutes.) In a large saucepan, sauté onion, garlic, and carrots in vegetable broth or water on medium-high heat until onion become translucent. Add curry, cumin, turmeric, and cayenne. Cook for 2 to 4 minutes, stirring often. Add potato, kale, broccoli, mushrooms, beans, peas, and coconut milk or nondairy milk mixture. Cover and reduce heat to medium-low. Simmer for 10 to 20 minutes, stirring occasionally, until potato can be pierced easily with a fork. Sprinkle with soy sauce before serving. This veggie curry will keep in the refrigerator for up to three days. Transfer leftovers to a dish and cool to room temperature. Cover and refrigerate.