Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Shrimp & Pumpkin Curry

StarStarStarStarHalf star

Your rating

Shrimp and Pumpkin Curry

Indian inspired curry shrimp with pumpkin, tons of flavour!

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 bunch shallots
roughly chopped
* Camera
1 tablespoon cilantro
(coriander leaves)
Camera
½ teaspoon coriander seeds
Camera
1 teaspoon ginger
freshly grated
Camera
1 each green chili peppers
deseeded and roughly chopped
* Camera
1 bunch scallions, spring or green onions
* Camera
2 cloves garlic
Camera
600 grams pumpkins
*
2 teaspoons ginger
freshly choped
Camera
2 tablespoons vegetable oil
Camera
400 millilitres coconut milk
unsweetened
* Camera
½ each lemon juice
fresh
Camera
1 x salt and black pepper
* Camera
300 grams shrimp
frozen (prawns)
Camera

Ingredients

Amount Measure Ingredient Features
1 bunch shallots
roughly chopped
* Camera
15 ml cilantro
(coriander leaves)
Camera
2.5 ml coriander seeds
Camera
5 ml ginger
freshly grated
Camera
1 each green chili peppers
deseeded and roughly chopped
* Camera
1 bunch scallions, spring or green onions
* Camera
2 cloves garlic
Camera
6E+2 grams pumpkins
*
1E+1 ml ginger
freshly choped
Camera
3E+1 ml vegetable oil
Camera
4E+2 millilitres coconut milk
unsweetened
* Camera
0.5 each lemon juice
fresh
Camera
1 x salt and black pepper
* Camera
3E+2 grams shrimp
frozen (prawns)
Camera

Directions

Put shallot, cilantro leaves, coriander seeds, ginger and green chili pepper into a mortar and crush to make a curry paste.

Wash and trim the scallions (spring onions) and cut into rings.

Peel and chop the garlic.

Peel and deseed the pumpkin and cut into ½ inch (1cm cubes).

Heat the oil and sauté the scallions, ginger, garlic and pumpkin over a high heat for 4 to 5 minutes.

Stir in the coconut milk, curry paste and lemon juice, season with salt and pepper and simmer without a lid over a medium heat for about 5 minutes.

Check the seasoning, add the shrimp (prawns) and briefly return to a boil.

When the shrimp are cooked, serve in bowls with rice or bread.



* not incl. in nutrient facts Arrow up button

Comments


Aleah Kostiuk

A little confusing to understand because ingredients aren't in order of use. Had to look over a couple times while cooking. Overall, it was pretty good, but quite runny. Would recommend less coconut milk if you like a thicker curry.

happyzhangbo

Just edited the recipe and put the ingredients in the right order, glad to hear you enjoyed the recipe :)

 

 

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 9348% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 113mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 21g
Vitamin A 2% Vitamin C 6%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Email this recipe