Pumpkin Shrimp Curry

So ya might say you’ve been bombarded with fall-themed recipes lately, but is that so wrong?! We have to embrace the seasonality of the ingredients and doesn’t it make you feel all warm and fuzzy? This recipe ABSOLUTELY does.


I haven’t made curry in such a long time, and this one was delicious. A little spicy and creamy – from the pumpkin purée and coconut milk – with a heartiness from the butternut squash and a fresh burst from the tomatoes and shrimp.

I’m headed out to California for a couple of weeks, and I’m so excited, I can barely contain myself! Leaving behind the chilly weather where this curry makes sense and headed to the land where drinks by the pool still make sense :)


Buuuuut I thought I’d leave you with this wonderful curry to warm up! :) Caitlyn and I mostly followed the recipe, except we cut out a cup of the broth for a slightly thicker curry. We also added the squash in when we added in all the liquid and once that was cooked, added in the shrimp! We topped it with shredded coconut and cilantro. Enjoy!!!


**French phrase of the day

J’adore le curry. Et toi?
I love curry. How about you?

4 thoughts on “Pumpkin Shrimp Curry

  1. Pingback: Pumpkin Kale Risotto | le petit artichaut

  2. Pingback: Saag Paneer & Homemade Cheese! | le petit artichaut

  3. Pingback: Spaghetti Squash Bake with Kabocha Cream Sauce and Sausage | the little artichoke

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