Similar to a Thai curry, this dish has a good balance of curry and heat. If you enjoy a hotter, spicier curry, add more cayenne. Be sure to roast the butternut squash ahead of time.
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 plum tomato, chopped
1 1/2 cups fresh pumpkin purée or 15 oz. can pumpkin purée
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1 teaspoon cayenne pepper or to taste
1 cup butternut squash, diced and roasted until golden
1 lb. shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
Fresh chopped cilantro
In a large saucepan, heat the oil over medium heat. Add onion and ginger and sauté until soft, about 8 minutes.
Add minced garlic cook for 1 minute. Stir in plum tomato and pumpkin puree and cook, stirring, until pumpkin mixture is golden brown, about 10 minutes.
Add vegetable broth, coconut milk, curry powder and cayenne pepper; simmer for 20 minutes.
Add the roasted butternut squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm.
Serve over steamed rice and garnish with cilantro, lime zest and fried shallots.
YIELD: 4 Servings
SOURCE: www.bonappetit.com. Recipe by Chef Tory Miller of L’Etoile in Madison, WI.