INGREDIENTS
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 chopped plum tomato
1 15-ounce can pumpkin purée
2 cups vegetable broth
1 cup unsweetened coconut milk
2 teaspoons curry powder
1 teaspoon garahm masala
1/8 teaspoon cayenne pepper
1 cup roasted butternut squash, roasted and diced
Green beans, cut into 1 inch peices
English peas, however many you like
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
2 table spoons fresh chopped basil
4 table spoons chopped fresh cilantro
Steamed brown rice with a touch of butter
Fried shallots
PREPARATION Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic and green beans; cook for 1 minute. Stir in plum tomato then about a minute later add the pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, garahm masala, cayenne pepper and basil; simmer for 20 minutes. Add butternut squash, shrimp, peas and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
The buttered rice makes a difference. You don't have to put a lot, just a bit for delicious, rich flavor. Also the more cilantro the better. It cuts the richness of the dish, making it a bit lighter.
