Pumpkin and Shrimp Curry Kumro Chingri

Ingredients

• 1/2 of a small- medium pumpkin or butternut squash (I got mine from the Indian store, so it’s slightly different) – cut into cubes
• 1 lb of shrimp – peeled, cleaned, and deveined
• 1 serrano pepper – stem removed
• 4 cloves of garlic
• 3 inch piece of ginger – peeled and sliced
• 1 medium red onion – roughly chopped
• 2 bay leaves
• 1 1/2 tsp of Indian 5 spice (panch phoron is what it’s called if you head to the Indian store)
• 1 tsp of turmeric powder, divided
• 1 tsp of chili powder, divided
• 1 tsp of garam masala powder
• 1/2 a tsp of sugar
• salt to taste
• 3 tbsp of EVOO

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