Ingredients
Scale
- 2 TB olive oil
- 1 c sliced onion
- 1 TB minced ginger
- 1 TB garlic
- 1 plum tomato, chopped
- 1 15-ounce can pumpkin purée
- 2 c vegetable or chicken broth
- 1 c unsweetened coconut milk
- 1 1/2 tsp curry powder
- 1/8 tsp cayenne pepper
- 1c butternut squash, roasted and diced
- 1 pound shrimp, peeled and deveined OR 2 cups diced rotieserre chicken
- 1 1/2 tsp fresh lime juice
- Steamed rice
- Cilantro
- Lime zest
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion and ginger; sauté until soft, about 8 minutes.
- Add garlic; cook for 1 minute.
- Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.
- Add vegetable or chicken broth, coconut milk, curry powder, and cayenne pepper;
- simmer for 20 minutes.
- Add butternut squash, shrimp, and lime juice.
- Simmer until shrimp are cooked ( or chicken, if using) and squash is warm.
- Serve with steamed rice. Top with cilantro and lime zest, if desired.