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SKU
recipe_407_1874741

Pumpkin Shrimp Curry

As the days get cooler, this warm recipe is a perfect meal to make for the family. Shrimp were used in the creation of this one-of-a-kind curry recipe. With the addition of four cultural The Spice & Tea Exchange® blends, this curry is packed with flavor!

As the days get cooler, this warm recipe is a perfect meal to make for the family. Shrimp were used in the creation of this one-of-a-kind curry recipe. With the addition of four cultural The Spice & Tea Exchange blends, this curry is packed with flavor!
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Pumpkin Shrimp Curry
Pumpkin Shrimp Curry

In stock

$5.19

Summary
    2 Tbsp. Organic Extra Virgin Olive Oil
    ½ tsp. Autumn Harvest Spice Blend
    1 tsp. Coconut Thai Spice Blend
    1 tsp. Island Sweet Spice Blend
    1 ½ tsp. Malaysian Ginger Curry

    1 cup sliced yellow onion
    1 Tbsp. minced ginger
    1 Tbsp. minced garlic
    1 plum tomato, chopped
    1 - 15 oz. can pumpkin purèe
    1 cup vegetable broth
    1 cup unsweetened coconut milk
    1 cup butternut squash, roasted and diced
    1 lb shrimp, peeled and deveined
    1 ½ tsp. fresh lime juice
    Prep Time
    20 mins.
    Total Time
    1 hr 15 mins.
    Cook Time
    55 mins.
    Yield
    6-8 servings
    HEAT Organic Extra Virgin Olive Oil in a large saucepan over medium heat. Add onion and ginger. Sautè until soft (about 8 mins.). Add garlic and cook for 1 min.
    STIR in plum tomato and pumpkin purèe. Stirring frequently, cook until pumpkin is golden brown (about 10 mins.).
    ADD vegetable broth and coconut milk; simmer for 20 mins.
    MIX in Autumn Harvest Spice Blend, Coconut Thai Spice Blend, Island Sweet Spice Blend, Malaysian Ginger Curry, butternut squash, shrimp, and lime juice.
    SIMMER until shrimp are cooked and squash is warm.
    IF DESIRED, top with steamed rice, cilantro, lime zest, and green onions as shown.

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