Pumpkin Shrimp Curry

(This yields 4 servings)


  • 2 tbsp olive oil
  • 1 cup sliced red onion
  • 1 tbsp minced ginger
  • 3 garlic cloves minced
  • 1 chopped tomato
  • 1-15oz can pumpkin puree
  • 2 cup veg or chicken broth
  • 1 cup canned coconut milk (unsweetened)
  • 1 1/2 tsp curry powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup cubed butternut squash, roasted
  • 1 lb shrimp, peeled and deveined
  • 2 tsp fresh lime juice
  • Quinoa or brown rice for serving
  • Cilantro for garnish if desired


  1. Heat olive oil on medium heat in a saucepan or deep saute pan. Add onion and ginger and saute for about 5-6 min, until soft.
  2. Add garlic clove and cook for 1 min.
  3. Add tomato and pumpkin puree, stir frequently about 10 min. Pumpkin should be golden brown.
  4. Add broth, coconut milk, curry powder, and salt and pepper. Simmer for about 20 min.
  5. Add butternut squash, shrimp, and lime juice. Cook shrimp until thoroughly cooked through and shrimp is pink in color.
  6. Serve over quinoa or brown rice and top with cilantro. Add more salt and pepper to taste if desired.