2 Tbls EVOO
1 cup sliced onion
2 tsp ground ginger
1 Tbls minced garlic
1 plum tomato chopped
1 can pure pumpkin
3 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 cup butternut squash roasted and chopped
20 oz shrimp peeled and deveined
1 1/2 tsp lime juice

In a large sauce pan, heat the oil over medium heat. Add onion and ginger; sautee until soft, about 8 min. Add garlic; cook for 1 minute. Stir in tomato and pumpkin; cook stirring frequently, until pumpkin is golden brown, about 10 min. Add vegetable broth, coconut milk, curry powder, rice, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp and lime juice. Simmer until Shrimp and ric are done. Cool 5 Minutes and serve

Serving Size: makes 6 equal servings

Number of Servings: 6

Recipe submitted by SparkPeople user RSPOON.

 

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