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🍽️ Creamy Pumpkin Curry with Shrimp

437 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh
• 2 yellow bell peppers
• 2 garlic cloves
• 2 onions
• 2 tbsp peanut oil
• 1 tsp garam masala
• 1 tbsp turmeric
• 1 tbsp freshly chopped ginger
• 2 bay leaves
• 300 ml chicken broth
• 150 g yogurt
• 1 tsp cornstarch
• salt
• 8 peeled fresh large shrimp tails
• 5 tbsp olive oil
• salt
• white pepper
• juice of one lime
• 6 limes

Instructions

1. 1. Coarsely grate the pumpkin flesh.
2. 2. Remove the stems and seeds from the peppers.
3. 3. Completely remove the white inner membranes from the peppers.
4. 4. Cut the peppers into small cubes.
5. 5. Slice the onions into thin strips.
6. 6. Slice the garlic into thin rounds.
7. 7. Heat the oil in a pan over medium heat.
8. 8. Sauté the onions and garlic in the hot oil.
9. 9. Add the pepper cubes and grated pumpkin to the pan.
10. 10. Sauté the vegetables for a short moment.
11. 11. Add the spice Garam Masala, turmeric, ginger, and bay leaves.
12. 12. Pour the vegetable broth over the mixture.
13. 13. Let the curry simmer uncovered for 10 minutes.
14. 14. Whisk the yogurt with the cornstarch in a small bowl.
15. 15. Stir the yogurt mixture into the hot vegetables.
16. 16. Make a shallow cut along the back of the shrimp, but not all the way through.
17. 17. Loosen and remove the black vein from the shrimp.
18. 18. Heat the olive oil in a separate pan or casserole dish.
19. 19. Fry the shrimp for 2 to 3 minutes over high heat.
20. 20. Season the shrimp lightly with salt and pepper.
21. 21. Drizzle the shrimp with lime juice.
22. 22. Serve the pumpkin curry on plates.
23. 23. Garnish the curry with the fried shrimp.

Nutrition per serving

• kcal: 437
• Protein: 28 g · Fett/Fat: 27 g · Carbs: 16 g