Last Updated on November 2, 2024 by Arif Chowdhury
Look, I’ll be honest – I used to think “healthy curry” was an oxymoron. Girl, was I wrong!
After countless kitchen experiments (and yes, some memorable disasters), I’ve cracked the code on a curry that’s both incredibly satisfying and surprisingly waistline-friendly.
This shrimp and butternut squash curry has become my go-to recipe when I want something that feels indulgent but won’t derail my fitness goals.
Did you know that shrimp contains less than 85 calories per 100 grams while packing a whopping 20 grams of protein? That’s some serious nutritional bang for your buck!
Why This Curry Will Rock Your World
Let’s get real – traditional curries often swim in heavy cream and oils, which isn’t exactly ideal when you’re watching your calories. But this recipe? It’s different.
By using light coconut milk and loading up on vegetables, we’ve created something magical that clocks in at just 320 calories per serving. Plus, butternut squash adds a natural sweetness that perfectly complements the curry’s warmth.
Fun fact: Butternut squash is packed with beta-carotene – just one cup provides 457% of your daily vitamin A needs!
Kitchen Gear You’ll Need
- A decent-sized pot (nothing fancy, just big enough to hold everything)
- Sharp knife (trust me, you’ll thank me when cutting that squash)
- Cutting board
- Measuring spoons and cups
- Can opener (for the coconut milk)
- Wooden spoon or spatula
Ingredients (Serves 4)
For the Curry Base:
- 1 lb medium shrimp, peeled and deveined
- 2 cups butternut squash, cubed
- 1 can (14 oz) light coconut milk
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cups spinach
- 1 red bell pepper, sliced
For the Spice Mix:
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
The Magic Happens Here (Instructions)
- Prep Your Ingredients (10 minutes)
- Cube that butternut squash into bite-sized pieces
- Chop your onion, mince garlic, grate ginger
- Get your shrimp ready (if not already prepped)
- Start the Base (8 minutes)
- Heat a tablespoon of olive oil in your pot over medium heat
- Toss in those onions and let them do their thing until they’re translucent
- Add garlic and ginger – the smell will be incredible!
- Spice it Up (2 minutes)
- Drop in all your spices
- Stir everything around to wake up those flavors
- Your kitchen should smell like heaven right about now
- The Main Event (15-20 minutes)
- Add butternut squash and coconut milk
- Let it simmer until the squash is almost tender (about 10-12 minutes)
- Throw in the bell pepper
- Add shrimp and cook for 3-4 minutes until they turn pink
- Finally, wilt in the spinach
Here’s a pro tip I learned the hard way: don’t overcook the shrimp! They’ll turn into rubber bands faster than you can say “curry.”
Nutrition Facts That’ll Make You Smile
Per serving:
- Calories: 320
- Protein: 28g
- Carbs: 24g
- Fat: 12g
- Fiber: 6g
Storage and Meal Prep Tips
This curry is meal-prep heaven! It actually tastes better the next day when all those flavors have had time to mingle.
Store it in an airtight container in the fridge for up to 3 days. Just keep in mind that shrimp can get a bit tough when reheated, so try to warm it gently.
Variations to Keep Things Interesting
- Vegetarian? Swap the shrimp for chickpeas or tofu
- Can’t find butternut squash? Sweet potato works beautifully
- Need more heat? Add a diced Thai chili or two
- Want it creamier? Use full-fat coconut milk (but remember, this will increase the calorie count)
My Final Thoughts
After making this curry probably hundreds of times (no exaggeration), I can tell you it’s virtually impossible to mess up.
Even when I’m dead tired after work and cooking on autopilot, it turns out delicious. It’s become my secret weapon for dinner parties where I need to impress both the health nuts and the foodies.
The best part?
This recipe proves that “healthy” doesn’t mean bland or boring. It’s a warm hug in a bowl that just happens to be good for you. Now that’s what I call a win-win!