Pumpkin Curry shrimp and chicken with butternut squash with Janelle

Bon Appetit
 Was our original recipe we followed email by my mother in law Sweet Mickey love to cook  with this lady. We made it for JAnelles 19th birthday and loved it!! Its best with jasmine rice for sure. I used a long grain mexican rice and it was just too mushy.

Ingredients

• 2tablespoonsolive oil we used Canola
• 1cup sliced onion we used white half
• 1tablespoon minced ginger We used azester after peeling fresh ginger with a potato peeler
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• 1tablespoon minced garlic Janelle sliced it up even though I have a mincer
• 1plum tomato, chopped (we left out didnt care for it last time)\
• 115-ounce can pumpkin purée We used half the can
• 2cupsvegetable broth We used chicken broth from a Knorr Bullion cube and two cups of water
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• 1cup unsweetened coconut milk ha! we used one whole can
• 1 1/2 teaspoons curry powder
• 1/8  teaspoon cayenne pepper Janelle doubled this sneaky!!
• 1cupbutternut squash, roasted and diced We roaster sliced in half skin down on pan of water at 350 degrees for 30 minutes then scored with a knife and scooped out
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• 1 pound shrimp, peeled and deveined i fried chicken breast too
• 1 1/2teaspoonsfresh lime juice
• Steamed rice
• Cilantro
   This is an apple salad we learned from camping with Grama Roxi Flaherty. Just slice three apple we used golden delicious and braeburn or something with a C. ad a spoon of lemon juice and Mayo stir with sunflower seeds.
  
  
  Let onions brown
  
  
  
  
  
   we used whole can
  
  
   yum
  
  
   Audrey got the camera
  
  
  at the parade last weekend
  
  
  with my neighbor Leanne
  
  
  
  
  
  
  
  
  for a topper smells sooogood
  
  
  
  
  
  pretty
  
  
  butternut squash
  
  
  simmered 20 mins perfect throw in shrimp for only a few minutes to curl
  
  
  
  
  
  Audrey!
• Lime zest
• Fried shallots

Preparation

• Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots