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Pumpkin Shrimp Curry
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 plum tomato, chopped
- 1 15-ounce can pumpkin purée
- 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 pound shrimp, peeled and deveined
- 1 1/2 teaspoons fresh lime juice
- Steamed rice
- Lime zest
- Fried shallots
Directions:View on Bon Appetit
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