Ingredients
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 plum tomato, chopped
- 1 15-ounce can pumpkin purée
- 2 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1 1/2 teaspoons curry powder
- 1/8 teaspoon cayenne pepper
- 1 cup butternut squash, roasted and diced
- 1 pound shrimp, peeled and deveined
- 1 1/2 teaspoons fresh lime juice
- Steamed rice (if desired)
- Cilantro
- Lime zest
- 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; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice if desired. Top with cilantro, lime zest, and fried shallots.
Nutritional Information
Not including rice, one serving contains:
Calories (kcal) 268.4
%Calories from Fat 34.8
Fat (g) 10.4
Saturated Fat (g) 2.4
Cholesterol (mg) 181.8
Carbohydrates (g) 21.6
Dietary Fiber (g) 6.6
Total Sugars (g) 7.3
Net Carbs (g) 15.0
Protein (g) 22.9
Sodium (mg) 903.3
Calories (kcal) 268.4
%Calories from Fat 34.8
Fat (g) 10.4
Saturated Fat (g) 2.4
Cholesterol (mg) 181.8
Carbohydrates (g) 21.6
Dietary Fiber (g) 6.6
Total Sugars (g) 7.3
Net Carbs (g) 15.0
Protein (g) 22.9
Sodium (mg) 903.3
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