Two weeks and a lot of cheating later, we have completed our Cleanse! I will say, despite all of the cheating, I feel pretty good about it. My skin is quite a bit happier now that it’s no longer on a sugar diet (much as my taste buds enjoy that). We ended on a high note with Pumpkin-Shrimp curry that I am still bringing as leftovers for lunch at work!
I made this one pretty much all by my lonesome, as it’s a bit more time-intensive with all the chopping and slicing (and shrimp peeling and de-veining, though I think maybe you can buy them already peeled and de-veined. Mine were not.). The Boy had work and I had a day off, so I did all the chopping, etc. so we could eat at a reasonable hour.
Once you’ve done your mise-en-place (yes, now we’re fancy and French up in here), you cook the onions and ginger:
Then, you add in garlic, followed by plum tomato and pumpkin puree (I just used canned pumpkin – I think that’s what they meant?):
Finally, you add vegetable broth, coconut milk, curry powder, and cayenne pepper and let simmer for twenty minutes, then finish with shrimp, butternut squash, and lime juice:
And voila – a tasty dinner over rice! The dish has a nice sweetness, the only drawback being that it turned out a little thick. I love the shrimp and butternut squash chunks, which give it texture, and you could kick up the cayenne to give it more spice if you like. It also keeps (and reheats) well, so even though it’s a decent amount of initial work, a couple of people get more than one meal out of it (I think I’ve had like four). Farewell, cleanse! Thanks for a good two weeks!
From the Bon Appetit Food Lover’s Cleanse 2012.
I’m not sure that anyone who is a connouisuer or curries would technically call this a curry, but it’s a delicious sweet-spiced mess to plop on top of some rice (or hell, just in a bowl), so enjoy! If you get all your chopping done it’s not at all difficult, just a bit slow because you have to watch it while it’s cooking. I suggest some music or an audio book to accompany you (or do what I do and multitask by cleaning the kitchen while stirring the pan).
Yield: 4 Servings
2 Tbsp. olive oil
1 cup sliced onion
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1 plum tomato, chopped
1 15-oz. can pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1 cup butternut squash, roasted and diced
1 lb. shrimp, peeled and deveined
1 1/2 tsp. fresh lime juice
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Top with cilantro and lime zest.