Kaddu With Greens and Shrimp
Published March 28, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Mardale Bee
Tofu or paneer at the end instead of shrimp, perhaps, for a veg version? And then, lime instead of lemon.
Gale S
This was delicious! I added the garam masala at the end of cooking to bring out a stronger curry flavor. I would add more liquid after the cream. This dish needed a lot of salt.
Fran Sheridan
What is mild red Chile an where do you get it?
Mad
This dish was worth the chopping. I kept the lid on for the 10 min the kale was cooking and ended up with something stew adjacent. It was very good - I will make again.
Sara
Doubled spices, swapped shrimp for high protein firm tofu, used spinach for greens
Aditi
Was a bit sceptical about this recipe. Pumpkin and shrimp sounded a little bit unorthodox to me. I never measure the spices as in my experience NYT recipes are very timid with masalas. I tweaked them as per my taste. But it turned out really well!
hawkhandler
Mine and my family’s reaction to this was the same as it has been for every recipe from this site. “Meh”. The consistent issue is that there is little to no actual flavor. I would at least double the amount of salt and spices and I will likely do that for anything else I make from NYT going forward.
Lauren
This is very hearty and filling. The temperature never needs to be turned up past medium high…when i ate the finished product I needed to add more chili powder and garam masala in addition to more salt. I think the high temps degraded the spice’s flavor:
Courtney
Overall, this is a solid recipe. We did add more salt and lemon at the end than the recipe called for. We also added an additional can of coconut milk because there wasn't enough liquid after cooking the squash. But the end result was tasty! This is good with some modification.
CMG
Based on others notes & our families preference used a lot more spice & liquid: 1/2 cup ginger 1/2 cup garlic TBS chilli powder TBS cumin powder TBS cayenne powder 2 x arbol chilli 1 x coconut milk 1 x coconut cream After 12 min squash was not ready, added coconut milk & cream & simmered 10 more min
GS
Substituted ground cumin for cumin seeds, cayenne for red Chile, and finely chopped canned tomatoes to fresh chopped tomatoes. It is delicious and would be great with paneer or tofu. I don't pay attention to the spice measurements and add more to my own tastes as I appreciate a "strongly" spiced dish.
Tips for next time
I’m not exaggerating when I say I added 2-3x the amount of spices they called for. Ended up okay, but the recipe itself was for the blandest of tastes. I also added some water throughout because it needed more liquid. Added some heavy cream at the end as well
Tips for next time
I’m not exaggerating when I say at added 2-3x the amount of spices. It needed more liquid as well, so I added some water throughout. I added heavy cream at the end too. The recipe itself was not good, but it ended up okay with a lot more spice
rgil
Like most New York Times recipes—more of everything!!! I used ube instead of squash: fantastic.
JAN
This was good but it needed more spice. Also, adding and cooking the squash before adding the coconut milk seemed counterintuitive as three plum tomatoes do not seem like they would produce enough liquid to cook the squash. I cooked the squash in the coconut milk.
drubin
This is a terrific dish. Made as written and the only note I have is my wife and I agree it would benefit from some crunch. On the second night, we topped it with chopped peanuts, which worked very well. Next time I make it, I may try crispy rice a la Bobby Flay. This is a winner.
av
I used mild California molido chile powder
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