Pumpkin Shrimp Curry

Last weekend, I got a bunch of ingredients so I can more or less follow the Bon Appetit Food Cleanse. Unfortunately, I got a cold so I only got to have a salad with the miso lime dressing from the cleanse before getting too sick to cook. My boyfriend did take pity on the poor cod in the fridge and made us the day 1 cod dinner with sweet potatoes 😉 Even though, I didn’t manage to follow the cleanse, I still decided to make this curry and will probably make some of the other dishes as well since they  focus on using more veggies, and we all need a bit more veggies in our lives after the holidays 😉 This recipe is the dinner for day 5.


  • 2 Tbsps olive oil
  • 1 cup chopped onion
  • 1 Tbsp ginger paste (or fresh ginger)
  • 1 Tbsp garlic paste
  • 4-5 Tbsps canned diced tomatoes
  • 1 3/4 cup pumpkin puree (15 oz)
  • 2 vegetable broth packets + 2 cups water
  • 1 cup coconut milk
  • 1 1/2 tsp curry powder
  • 1/8 tsp cayenne pepper
  • 1 lb shrimp, peeled and deveined
  • 1 cup roasted buttercup squashed, cubed
  • 1 1/2 tsp fresh lime juice
  • cilantro and lime zest for serving
  • cooked rice

Heat olive oil in a big skillet over medium heat. Saute onion (and ginger if using fresh) until soft (~ 5 min).

Add ginger and garlic and cook for about a minute. Add the diced tomatoes and the pumpkin puree and cook stirring frequently until the pumpkin gets golden brown (~10 minutes). 

Add broth, coconut milk, curry and cayenne powder. Simmer for 20 minutes.

Add the shrimp and the squash. 

Simmer until shrimp is cooked through (5-10 min depending on the size of the shrimp). Serve with rice. Top curry with cilantro and lime zest. 

I was a bit skeptical about this curry since I do not usually cook pumpkin/squash, but this was delicious and I am glad I tried it! It was a bit spicy, but I think next time I will add a serrano pepper to give a bit more heat. The added spiciness will go great with the sweetness of the pumpkin 😉

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One Response to Pumpkin Shrimp Curry

  1. Pingback: Yogurt Chicken with Cilantro Chutney and Almond Tri-Color Quinoa | the windy kitchen

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