Pumpkin Shrimp Curry
From Troy Miller, L'Etoile restaurant
2 Tbsp. olive oil
1 small yellow onion, sliced
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1 plum tomato, chopped
1 (15 ounce) can pumpkin puree
2 c. vegetable broth
1 c. coconut milk
1 1/2 tsp. curry powder
1/8 tsp cayenne pepper
1 c. diced, roasted butternut squash
1 lb. peeled, deveined shrimp
1 1/2 tsp. fresh lime juice
Cilantro and lime zest, for garnish
Heat olive oil in a large saucepan over medium heat. Add the onion and ginger and saute until soft, about 8 minutes. Add the garlic and cook for 1 minute. Stir in the tomato and pumpkin puree and cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add the vegetable broth, coconut milk, curry powder and cayenne. Simmer for 20 minutes.
Add the butternut squash, shrimp and lime juice. Simmer until the shrimp are cooked and the squash is warm.
Serve with rice, and top with cilantro and lime zest.
NOTES: We haven't tried this recipe yet.