Kaddu With Greens and Shrimp

 This is a bit time consuming especially if you need to dice the squash and peel / devein the shrimp but it was good. Really nice combination of flavors that I'm not used to with butternut squash.

INGREDIENTS

Yield:4 servings

• 1pound peeled, deveined shrimp
• Salt

• ¼cup ghee or neutral oil
• 1teaspoon cumin seeds
• 1tablespoon ginger paste or freshly grated ginger
• 1tablespoon garlic paste or freshly grated garlic
• 1medium red onion, finely chopped
• ¼teaspoon turmeric powder
• 1teaspoon Kashmiri or other mild red chile powder
• 3plum tomatoes, finely chopped
• 1medium butternut squash or small pumpkin (about 2 pounds), peeled and cut into ½-inch pieces (about 6 cups)
• 1(13.5-ounce) can coconut milk
• 1medium bunch lacinato kale (about ½ pound), or other greens such as spinach, thick stems discarded, roughly chopped (about 5 cups)
• 1teaspoon garam masala (optional)
• Lemon wedges and rice, for serving
• 
  

1. Step 1

   Season shrimp with salt and set aside. I think do this later

2. Step 2

   Heat ghee in a large pot on high for 30 seconds. Add cumin seeds and cook for 30 seconds. Stir in ginger and garlic. Add onion and cook until soft and translucent, about 5 minutes, stirring occasionally. Stir in turmeric powder and red chile, then add tomatoes and 1 teaspoon salt and cook, stirring occasionally, until the tomatoes start to break down, 5 to 7 minutes.

3. Step 3

   Stir in squash, reduce heat to medium, then cover and cook until squash is almost tender, about 12 minutes.

4. Step 4

   Turn the heat up to high and stir in coconut milk and kale. Cook, uncovered, until the kale has wilted, about 10 minutes.

5. Step 5

   Lower heat to medium and stir in the seasoned shrimp. Cover and cook until the shrimp is no longer pink, about 3 minutes. Season to taste with salt, top with garam masala and serve with lemon wedges and rice if you like.

Recipe originally from: https://cooking.nytimes.com/recipes/1025222-kaddu-with-greens-and-shrimp?smid=ck-recipe-iOS-share