Kaddu with Greens and Shrimp

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

1 pound peeled, deveined shrimp

Salt

¼ cup ghee or neutral oil

1 teaspoon cumin seeds

1 tablespoon ginger paste or freshly grated ginger

1 tablespoon garlic paste or freshly grated garlic

1 medium red onion, finely chopped

¼ teaspoon turmeric powder

1 teaspoon Kashmiri or other mild red chile powder

3 plum tomatoes, finely chopped

1 medium 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

1 medium bunch lacinato kale (about ½ pound), or other greens such as spinach, thick stems discarded, roughly chopped (about 5 cups)

1 teaspoon garam masala (optional)

Lemon wedges and rice, for serving

Directions at cooking.nytimes.com

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