Pumpkin Shrimp Curry

• 2 tablespoons olive oil
• 1 cup onion, sliced
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 plum tomato, chopped
• 1 (15 ounce) can pumpkin puree
• 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 lb shrimp, peeled and deveined
• 1 1/2 teaspoons fresh lime juice
• Serve with
• steamed rice
• cilantro
• lime zest
• fried shallots

1. Heat olive oil in a large saucepan over medium heat. Add onion and ginger; saute until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree; 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. Top with cilantro, lime zest, and fried shallots.

olive oil, onion, ginger, garlic, tomato, pumpkin puree, vegetable broth, unsweetened coconut milk, curry powder, cayenne pepper, butternut squash, shrimp, lime juice, rice, cilantro, lime zest, shallots

Taken from www.food.com/recipe/pumpkin-shrimp-curry-466984 (may not work)