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Pumpkin Shrimp Curry

Featured in the Honolulu Star-Advertiser on October 16, 2019.



Pumpkin Shrimp Curry

  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 chopped plum tomato
  • 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 roasted butternut squash, roasted and diced
  • 1 pound shrimp, peeled and deveined
  • 1 1/2 teaspoons fresh lime juice
  • Cilantro
  • Lime zest


In a large saucepan over medium heat, add olive oil. Add onion and ginger; saute until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree and 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 and lime zest. Serves 6.

Approximate Nutrient Analysis per serving (not including steamed rice):
260 calories, 14 g fat, 8 g saturated fat, 160 mg cholesterol, 950 mg sodium, 16 g carbohydrate, 4 g fiber, 5 g sugar, 20 g protein


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