Ingredients for Shrimp And Squash Curry
- Butternut Squash
- 1 pound shrimp, peeled and deveined
- Onion
- Garlic Cloves
- 2 tablespoons vegetable oil
- Turmeric Powder
- 1 teaspoon salt
- Cinnamon Stick
- Chili Powder
- Paprika
- 2 tablespoons chopped fresh coriander leaves
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How to Make Shrimp And Squash Curry
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Add 1/4 cup water, 1 teaspoon salt, 1 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/4 teaspoon chili powder (adjust to taste), and 1/2 teaspoon coriander powder. Stir well and bring to a simmer.
- Cover and cook for 3 minutes, stirring occasionally.
- Add 1 pound of shrimp, peeled and deveined. Cook for 1-2 minutes, until pink and opaque. Remove shrimp and set aside.
- Add 1 pound butternut squash, peeled, seeded, and cubed, to the wok. Cover and cook until tender, about 10-15 minutes, stirring occasionally. Add a splash more water if needed to prevent sticking.
- Return the shrimp to the wok. Stir in 2 tablespoons of chopped fresh coriander leaves. Cook for another minute to heat through.
- Serve hot over steamed rice. Garnish with extra coriander leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
29g
Fat
13g
Carbs
12g
