3clovesgarlic, finely chopped, or 3 tsp garlic powder
12" pieceginger, peeled and finely chopped
1medium yellow onion, finely chopped
2bay leaves
2tspground coriander
1tspground cinnamon
1/4tspallspice
1tspground cumin
1Tbspgaram masala
1tspsmoked paprika
1/2tspground turmeric
115 oz canfull fat coconut milk
17 oz canpumpkin puree (not pumpkin pie mix)
4red potatoes, cut into 1’’ cubes
2small eggplant, cut into 1’’ cubes
1red bell pepper, cut into 1’’ piece
1green bell pepper, cut into 1’’ pieces
Juice of 1 lime
1/2cupchicken or vegetable stock
Chopped cilantro and basil leaves to garnish
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat 1/4 cup oil in a large saucepan on medium-high heat. When it is hot and shimmery, add the eggplant, bell pepper, and potatoes. Allow vegetables to brown and char slightly in the oil before stirring. Salt and pepper to taste. When the vegetables are slightly golden and almost cooked through, 12 minutes, reduce heat to low and keep warm.
In a separate pan, heat 2 Tbsp oil and add ginger, onions, and garlic. Cook on low until translucent—10-12 minutes. When aromatics are tender, add to the vegetables.
Next, add coconut milk, pumpkin puree, stock, lime juice, and all of the remaining spices to the vegetables and stir to mix together—taste for salt and pepper. Bring to a boil, then reduce to a simmer. Stir the mixture frequently and allow it to reduce in volume and thicken slightly for 10 minutes. Taste for salt.
After 10 minutes, add in the shrimp, and simmer for 7-10 more minutes, or until shrimp are fully cooked—they will be pinkish and opaque, but still have some spring to them (not a rubbery texture). Keep a close eye and remove them from the heat when they are just about done.
To serve, pour curry over rice with fresh herbs and chili oil.