lunchpail

Kaddu

Adapted from NYTimes

Ingredients

• 1 pound peeled, deveined shrimp
• Salt
• 1/4 cup ghee
• 1 teaspoon cumin seeds
• 1 tablespoon grated ginger [use ginger root in freezer]
• 1 tablespoon minced garlic
• 1 medium red onion, finely chopped
• 1/4 teaspoon turmeric powder
• [skip] 1 teaspoon Kashmiri or other mild red chile powder
• 3 plum tomatoes, finely chopped
• 1 medium 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
• 1 medium bunch lacinato kale (about 1/2 pound), thick stems discarded, roughly chopped (about 5 cups)
• [include] 1 teaspoon garam masala (optional)
• Lemon wedges and rice, for serving

Instructions

1. Season shrimp with salt and set aside.
2. Heat ghee in a large pot [use Dutch oven] on medium-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.
3. Stir in turmeric powder and red chile, then add tomatoes. Cook and stir occasionally until the tomatoes start to break down, 5-7 minutes.
4. Stir in squash, reduce heat to medium, then cover and cook until squash is very soft, about 20-30 minutes.
5. Increase heat to medium-high. Stir in coconut milk and kale. Cook uncovered until the kale has wilted, about 10 minutes.
6. Lower heat to medium and stir in the seasoned shrimp. Cover and cook until the shrimp is no longer pink, about 3 minutes. Mix in garam masala.
7. Serve with lemon wedges and rice.