Indian Shrimp Curry With Cauliflower And Pumpkin

Name: Indian Shrimp Curry With Cauliflower And Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 2 teaspoons fennel seeds; 1 teaspoon turmeric; 1/2 teaspoon salt; 1 tablespoon coconut oil (or canola); 2 tablespoons minced fresh ginger; 5 garlic cloves, minced; 1 yellow onion, finely sliced; 3 star anise; 2 cups cubed pumpkin (or squash); 2 teaspoons mustard seeds; 2 cups cauliflower florets; 1 teaspoon serrano chile, sliced lengthwise in half; 8 fresh curry leaves; 12 raw shrimp, cleaned; 1 tablespoon tamarind juice; 1 1/2 cans coconut milk (600 ml); 2 teaspoons sugar; 1 cup seafood stock (or water); Coriander, for serving

Servings: persons

1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon coconut oil (or canola)
2 tablespoons minced fresh ginger
5 garlic cloves, minced
1 yellow onion, finely sliced
3 star anise
2 cups cubed pumpkin (or squash)
2 teaspoons mustard seeds
2 cups cauliflower florets
1 teaspoon serrano chile, sliced lengthwise in half
8 fresh curry leaves
12 raw shrimp, cleaned
1 tablespoon tamarind juice
1 1/2 cans coconut milk (600 ml)
2 teaspoons sugar
1 cup seafood stock (or water)
Coriander, for serving

1
Toast fennel, cumin, and coriander in a dry saucepan over medium heat until fragrant. Transfer to a mortar and pestle and crush until finely ground. Add turmeric and salt and mix.
2
Add oil to a medium saucepan and heat until shimmering. Add ginger, garlic, and onion and cook for two minutes. Add mustard seeds, anise seeds, and spice mix, and cook for another two minutes. Mix in the pumpkin and cook one minute more.
3
Add stock (or water), chili, tamarind juice, and sugar, and stir. Cook for five minutes.
4
Add the cauliflower and coconut milk, stir, taste, and add salt if needed. Simmer 20 to 25 minutes, until sauce is reduced and cauliflower and pumpkin are tender.
5
Add in shrimp and cook until they're pink, firm, and just cooked through, 2 to 3 minutes.
6
Serve curry over jasmine rice and garnish with cilantro.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 2 teaspoons fennel seeds, 1 teaspoon turmeric, and more.

Yes, Indian Shrimp Curry With Cauliflower And Pumpkin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!