Kaddu With Greens and Shrimp
Published March 28, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
515 calories; 35 grams fat; 19 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 30 grams protein; 1225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season shrimp with salt and set aside.
- 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.
- Step 3
Stir in squash, reduce heat to medium, then cover and cook until squash is almost tender, about 12 minutes.
- 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.
- 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.
Private Notes
Comments
I think people have forgotten what real, actual food tastes like without all the extra salt, sugar and aggressive seasonings in processed products. I marvel at all the comments about recipes having "no flavor"-- does a squash not have flavor simply as itself, or shrimp? Perhaps they don't anymore, since most people have to buy them mass-produced from the agro-grocery corporate complex. You shouldn't have to create flavor in a recipe, merely enhance the natural flavor of the foods involved.
Tofu or paneer at the end instead of shrimp, perhaps, for a veg version? And then, lime instead of lemon.
Really delicious, quick and easy. I used a can of tomatoes instead of fresh because that’s what I had and it was great (probably a bit more liquid than the original, but I liked that). I opted for extra garam masala at the end. This would be great with chickpeas instead of shrimp as well.
This was so good! Used spinach but loved it
Not understanding the “cook until no longer pink” instruction on the shrimp? Cooking uncooked shrimp turns it pink, and cooked shrimp is already pink? What color is it supposed to be?
Delicious and super flavorful. I wanted more texture than shrimp, so I subbed half a pound of it with some cannellini beans - - that upped the creaminess (and fiber!). I went with a lime hit at the end (versus lemon) and was happy with that. Dipped some naan in and this was a killer, healthy, round meal.
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