Curried Rice with Delicata Squash & Shrimp Recipe
I usually tend to roast Delicata squash with a few warm spices & a handful of nuts (like cashews, almonds, pecans, walnuts or pine nuts). Although it is absolutely delicious when roasted, this time decided to try a new recipe & it was an instant hit: Curried Rice with Delicata Squash & Shrimp. It was quick & easy enough to make on a weeknight with a little planning ☺.
I use my own homemade curry powder for this recipe, but do feel free to use whatever you happen to have on hand. You can also add your favorite vegetables, meats, fish, and seafood or just keep it vegetarian by adding some canned chickpeas. Really, anything goes!
CURRIED RICE WITH DELICATA SQUASH & SHRIMP
1½ cups Basmati rice (or any variety of long grained rice)
1 medium onion, finely chopped
1” piece of ginger, peeled & freshly grated
2 garlic cloves, finely minced
2-3 small green Thai chilies, finely minced (to taste)
2 bay leaves
½-1 tbsp curry powder, to taste
½ tsp red chili powder, to taste
pinch of smoked Spanish paprika
salt & pepper, to taste
1 Delicata squash, cubed into even pieces (inner seeds/fiber removed)
½ lb large shrimp, peeled & deveined with the tail on
½ cup green peas, (frozen is fine, thaw before use)
2 tbsp oil (vegetable, canola or olive)
juice of ½ lime
¼ cup toasted unsalted cashew pieces (you can use almonds, pecans, pine nuts…)
freshly chopped cilantro leaves for garnish
Soak the rice in enough water to cover for at least 30 minutes, drain & rinse until the water runs clear. Drain well & set aside until needed.
In a large deep pot on medium high heat, add the oil. When hot, add the onions & sauté until just translucent. Next, add the ginger, garlic, green chilies & the bay leaves. Stir until fragrant & then add in the spices (curry powder, red chili powder, paprika, salt & pepper). Let cook for just a minute or so & add in the Delicata squash pieces. Mix well to combine, cover & let the squash cook for about 8-10 minutes before adding the rice. Stir well to coat the rice grains with all the spices. Next, add in shrimp & green peas along with 3 cups of water & bring to a gentle boil. Now reduce the heat to low, cover and let cook for 25-30 minutes or until all of the liquid has been absorbed. Lastly, finish the dish by adding in the lime juice & garnishing with the cashew pieces & cilantro leaves. Serve hot & enjoy!
Feel free to add your favorite vegetables, chicken, fish, seafood, chickpeas, paneer cubes or even tofu – just note that cooking times will vary accordingly.
Instead of cilantro leaves, feel free to add scallions (green onion or spring onion), mint leaves, basil leaves or chives.
Instead of adding curry powder, feel free to make this recipe using your favorite variety of curry powder or even Thai curry pastes such as green, red, yellow, Panang or Massaman curry pastes.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Curried Fried Rice Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.