Indian coconut shrimp curry

Introducing my new favorite curry, which stands on the shoulder of countless other versions I've developed over the years. This creamy shrimp curry is based on my husband's go-to restaurant order and draws from one of my most beloved recipes: slow cooker coconut chicken curry. 

Now that we're pescatarian, I've adapted it into a quick stovetop meal featuring shrimp. This curry hits all the right notes—quick to cook, creamy, tangy, and full of tropical flavors. Serve it with basmati rice or flatbread for a delightful meal. Enjoy!

Indian Coconut Shrimp Curry
1 1/2 T butter
1 onion, diced

2 bell peppers, diced

I bunch cilantro (stems and leaves separated and chopped)
4 cloves garlic, minced
2 t minced ginger
2 t cumin seeds or ground cumin
1/2 t black mustard seeds
1 t ground coriander
1/2 t ground turmeric
1/2 t cayenne pepper (I like it spicy; use less if you don't)
1/4 t ground cinnamon
1/4 t ground cardamom (optional)
1/4 t ground black pepper
1 t smoked paprika (optional)
pinch of ground cloves (optional)
1 bay leaf
1 1/2 t salt
1 15 oz can crushed tomatoes
1 14 oz can coconut milk
1 t Better than Bouillon, flavor of your choice (optional)

1 lb peeled raw shrimp
1/2 cup pumpkin puree, or to taste (optional--to thicken)
2 T lemon juice

In a large pot or Dutch oven, sauté onion, bell pepper, and cilantro stems in butter until golden. Add garlic, ginger, and spices, sauteing for a minute. Add remaining ingredients except shrimp, pumpkin, and lemon. Simmer for 5 minutes, then add shrimp, simmering until cooked through, 3-4 minutes, depending on size. Add pumpkin puree if desired until sauce is your preferred thickness. Add lemon juice and garnish with cilantro leaves.