Shrimp Pumpkin Curry

Ingredients

2 T. canola oil

1 c. sliced onion

1 T. minced ginger

1 T minced garlic

1/2 cup stewed tomatoes

1 15-oz can pumpkin puree

2 c. vegetable broth

1 c. unsweetened coconut milk

1-1/2 t. curry powder

1/8 tsp cayenne pepper

1 cup roasted butternut squash, diced

1 lb. shrimp, peeled and deveined (can use precooked)

1-1/2 tsp. fresh lime juice

Serve with steamed rice with cilantro, lime zest and fried shallots

Easy, Lovely Spicy Dish

Spark Recipes

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