Creamy Shrimp and Kabocha Curry

Okay first let me just say… squash in curry? Mind blowing. I’m really happy I’ve found a good way to make curry; my curries always sucked before since I don’t use canned coconut milk. So I’d be bummed. But this way makes me a happy happy hamster and it’s so quick!!

IMG_2760Creamy Shrimp and Kabocha Curry

Serves: 1

  • 1 cup of raw chopped kabocha squash
  • 3 oz pre-cooked frozen shrimp
  • 1/3 cup frozen peas
  • 1/4 cup unsweetened almond milk
  • 1 TBSP nutritional yeast
  • 1/2-3/4 tsp curry powder
  • black pepper to taste

Boil or microwave the kabocha squash in water for 5-6 minutes until soft. Strain the squash. Spray a large pan with nonstick spray. Add the squash, frozen shrimp, frozen peas, unsweetened almond milk, nutritional yeast, curry powder, and black pepper. Stir and let it thicken as it cooks down for 4-6 minutes on a medium/high heat, then serve! Too easy.


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