Kaddu With Greens and Shrimp

By Zainab Shah

Published March 28, 2024

Kaddu With Greens and Shrimp
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 10 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
5(501)
Comments
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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.

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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.

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Preparation

  1. Step 1

    Season shrimp with salt and set aside.

  2. 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.

  3. Step 3

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

  4. 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.

  5. 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.

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Ratings

5 out of 5
501 user ratings
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Comments

Ashley

Really delicious, quick and easy. I used a can of tomatoes instead of fresh because that’s what I had and it was great (probably a bit more liquid than the original, but I liked that). I opted for extra garam masala at the end. This would be great with chickpeas instead of shrimp as well.

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.

Nuz91

I make this regularly. I have never added a can of coconut milk to it and am unsure why that is included in the ingredients here. It may be what’s throwing off everyone who says it’s bland. Try making the recipe as written but skip the coconut milk. It will be spicy and warm and delicious with naan bread. I also roast my butternut squash before making, if time allows… 450 degrees for 30 minutes.

Mere in MI

Very flavorful. Made exactly as written (a rarity!), but we wanted a little more spice on a cold November night so stirred in some sambal oelek at the end. Great new one pot meal!

Eugene

Tasty way to use some local, seasonal ingredients! I used unpeeled delicata (from the CSA) and self-harvested Pacific razor clams instead of shrimp. And my last, tiny tomato from the garden! (garlic, shallots, and kale also courtesy of the CSA). Only used about a 1/3 can of coconut milk; clam juice for the balance of the liquid. Actual cooking was pretty easy and went by quickly, but chopping squash always feels like a chore.

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