This homey curry is easy to whip up and is the perfect light lunch!

Serve with some steamed white rice, and lime wedges on the side if you’d like, absolutely delicious.

This dish is typically made with pumpkin,

but you can also use any hard winter squash, I love using butternut squash like I did for this video. You can also add a pinch of sugar if you like your pumpkin/squash on the sweeter side, it adds a nice depth of flavor to the dish.

Some tips for a good looking curry:

Try not to stir the pumpkin once your water starts to boil. If you need to add salt, add it and then swirl the pan to mix it in. If you use a spatula you risk mashing up the veggies.

Also only fry the pumpkin until it just starts to get a bit mushy on the sides. Don’t get it too mushy while frying.

You can watch the full process in this video!

INGREDIENTS  

• 2 lb pumpkin/any winter squash
• 1/2 lb large shrimp
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/4 tsp salt
• 1/4 cup mustard oil
• 1/2 large onion (about 1 cup sliced)
• 2-3 dry red chilis
• 2 bay leafs
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 2-3 green chilis (half split)
• 1 tsp salt (or to taste)
• 3 cups water

INSTRUCTIONS 

Peel and cut your squash into one and a half inch cubes, then wash and drain.

Clean and wash your shrimp. Drain well, and season with turmeric, red, chili and salt. Massage the mix into your shrimp

Heat your pot on high, pour in your mustard oil and wait for it to heat up. Then add in the shrimp. Frying for just a minute until they get nice and golden. Then, take them out of the pan.

Add in the red chilis and bay leaves, fry for a minute then take them out too.

Throw in your squash. Fry in the oil for a few minutes

Add in your turmeric, chili, cumin, and coriander powder, mix, then your sliced onions.

Stir and fry until the onions get translucent. Then throw back in the whole spices, and shrimp.

Pour in 3 cups of water and your salt. Then let it simmer on medium low for 15-20 minutes until your squash is cooked through, adding in some slit green chilis halfway through.

Taste and adjust salt if needed, swirling the dish around to mix so you don’t mash up the veggies too much. Serve hot with white rice!