Kaddu With Greens and Shrimp

Kaddu With Greens and Shrimp

4 servings
The base for this stew is a simply spiced, South Asian–style preparation of kaddu, or squash, seasoned with ginger, garlic, cumin, chile powder and garam masala. In this recipe, the addition of coconut milk, kale and shrimp leads to a complex, flavorful and hefty meal. The sweetness of the coconut milk provides a counterbalance to the heavily spiced squash, while greens add a touch of bitterness. To save on prep time, you can use 6 cups of store-bought precut squash instead of peeling and chopping your own. For a vegetarian version of this dish, you can simply skip the shrimp.

Ingredients

  • 1 pound peeled

    deveined shrimp

  • Salt
  • 1/4 cup ghee or neutral oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger paste or freshly grated ginger
  • 1 tablespoon garlic paste or freshly grated garlic
  • 1 medium red onion

    finely chopped

  • 1/4 teaspoon turmeric powder
  • 1 teaspoon Kashmiri or other mild red chile powder
  • 3 plum tomatoes

    finely chopped

  • 1 medium butternut squash or small pumpkin

    peeled and cut into ½-inch pieces, about 2 pounds

  • 1 can coconut milk

    13.5-ounce

  • 1 medium bunch lacinato kale

    or other greens such as spinach, thick stems discarded, roughly chopped, about 1/2 pound

  • 1 teaspoon garam masala

    optional

  • Lemon wedges and rice

    for serving

Directions

  1. 1

    Season shrimp with salt and set aside.

  2. 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.

  3. 3

    Stir in squash, reduce heat to medium, then cover and cook until squash is almost tender, about 12 minutes.

  4. 4

    Turn the heat up to high and stir in coconut milk and kale. Cook, uncovered, until the kale has wilted, about 10 minutes.

  5. 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.

Kaddu With Greens and Shrimp

Kaddu With Greens and Shrimp

70 min4 servings

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About this Recipe

Looking for a hearty, flavorful meal that brings the warmth of South Asian spices to your table? This Kaddu With Greens and Shrimp recipe offers a complex, deeply satisfying experience, blending tender squash with succulent shrimp and vibrant greens.

What truly makes this recipe shine is the careful balance of flavors. The base of simply spiced kaddu, featuring ginger, garlic, cumin, and chile powder, is beautifully counteracted by the inherent sweetness of coconut milk. This creates a rich, creamy sauce that tenderly coats every piece of squash and shrimp.

You can expect a robust and aromatic stew, fragrant with a symphony of spices and a pleasant warmth from the chile. The squash cooks down to a wonderfully tender texture, almost melting into the luxurious coconut sauce, while the greens add a touch of welcome bitterness and freshness. Each spoonful provides a harmonious blend of sweet, savory, and earthy notes, making for a comforting yet sophisticated dish.

For a convenient shortcut without sacrificing quality, you can easily use 6 cups of store-bought precut squash. If you're aiming for a delicious vegetarian meal, simply omit the shrimp. Don't have lacinato kale? Other greens like spinach work wonderfully in its place.

Serve this aromatic stew with a side of fluffy rice, perfect for soaking up every drop of the flavorful sauce, and bright lemon wedges to cut through the richness. It’s an ideal choice for a cozy dinner or an impressive meal to share.

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