Recipe

Pumpkin Shrimp Curry

Pumpkin Shrimp Curry
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!

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Ingredients

From TSTE®
2 TBS TSTE® Organic Extra Virgin Olive Oil
½tsp TSTE® Autumn Harvest Spice Blend
1 tsp TSTE® Coconut Thai Spice Blend
1 tsp TSTE® Island Sweet Spice Blend
1½ tsp TSTE® Malaysian Ginger Curry

From the Grocer
1 cup sliced yellow onion
1 TBS minced ginger
1 TBS minced garlic
1 plum tomato, chopped
1 - 15 oz can pumpkin purée
1 cup vegetable broth
1 cup unsweetened coconut milk
1 cup butternut squash, roasted and diced
1 lb shrimp, peeled and deveined
1½ tsp fresh lime juice

Preparation

HEAT TSTE® Organic Extra Virgin Olive Oil in a large saucepan over medium heat. Add onion and ginger. Sauté until soft (about 8 mins). Add garlic and cook for 1 min.
STIR in plum tomato and pumpkin purée. Stirring frequently, cook until pumpkin is golden brown (about 10 mins).
ADD vegetable broth and coconut milk; simmer for 20 mins.
MIX in TSTE® Autumn Harvest Spice Blend, TSTE® Coconut Thai Spice Blend, TSTE® Island Sweet Spice Blend, TSTE® 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.

Yield: 6-8 servings
Total Time: 1 hr 15 mins
Prep: 20 mins
Cook: 55 mins