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Recipe: Pumpkin Shrimp Curry

Serves 4

2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced ginger

1 tablespoon minced garlic

1 plum tomato, chopped

1 can (15 ounces) pumpkin purée

2 cups vegetable broth

1 cup unsweetened coconut milk

1½ teaspoons curry powder

1/8 teaspoon cayenne pepper or to taste

1 cup butternut squash, roasted and diced

1 pound shrimp, peeled and deveined

1½ teaspoons fresh lime juice

In a large saucepan, heat the oil over medium heat. Add the onion and ginger; sauté until soft, about 8 minutes. Add the garlic; cook for 1 minute. Stir in the plum tomato and pumpkin purée; cook, stirring frequently, until the pumpkin is golden brown, about 10 minutes. Add the vegetable broth, coconut milk, curry powder and cayenne pepper; simmer for 20 minutes. Add the butternut squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm. If desired, serve over steamed rice and top with cilantro, lime zest and fried shallots.

From www.bonappetit.com

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