Pumpkin Curry With Shrimp

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Pour the basmati rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the butternut squash and carrots (b) to the pan. Season with a pinch of salt and pepper. Saute for 3-4 minutes, stirring occasionally.
4. When the vegetables have cooked, remove the pan from the heat. Pour the creamy pumpkin curry sauce (c) into the pan. Place back over medium-high heat and bring the mixture up to a simmer. Once simmering, turn the heat down to medium or medium-low to maintain a simmer. Simmer for 4-5 minutes.
5. While the curry is simmering, heat another skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of shrimp (d) and add to the pan. Season with a pinch of salt and pepper. Spread the shrimp out so that each piece of shrimp is touching the bottom of the pan. Sear for 90 seconds, then flip each shrimp over and sear the other side for 90 seconds. If the shrimp are pink, they are done. If they are not pink, cook for another 60-90 seconds.
6. Place the cilantro (e) on a cutting board (it has been pre-washed). Remove the stems from the leaves and discard the stems. Give the leaves a rough chop.
7. When the rice is ready, use a spoon to taste it. If the rice is cooked to your preferred consistency, remove from the heat. Scoop on to your serving plates. Add the shrimp on top. Spoon the pumpkin curry over the rice. Finish with chopped cilantro.