Pumpkin Shrimp Curry Recipe
Ingredients
- 1/4 cup olive or canola oil, plus 2 Tbsp
- 1 lb medium shrimp, tails on
- 3 cloves garlic, finely chopped, or 3 tsp garlic powder
- 1 2" piece ginger, peeled and finely chopped
- 1 medium yellow onion, finely chopped
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1 tsp ground cumin
- 1 Tbsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1 15 oz can full fat coconut milk
- 1 7 oz can pumpkin puree (not pumpkin pie mix)
- 4 red potatoes, cut into 1’’ cubes
- 2 small eggplant, cut into 1’’ cubes
- 1 red bell pepper, cut into 1’’ piece
- 1 green bell pepper, cut into 1’’ pieces
- Juice of 1 lime
- 1/2 cup chicken 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.