Oogie Boogie Harvest Shrimp Curry | Halloween
Get ready to spice up your Halloween feast with this Harvest Shrimp Curry! This vibrant dish features cauliflower, butternut squash, purple sweet potatoes, and carrots is not just a treat for your taste buds; it’s a colorful celebration of the season! All this perfectly paired with the whimsical Oogie Boogie naan bread. It’s the ultimate comfort food, with a playful twist that captures the spirit of Halloween!
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! ; and for more Witch Recipes, click HERE!
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Oogie Boogie Harvest Shrimp Curry | Halloween
Equipment
Ingredients
OOGIE BOOGIE GARLIC NAAN BREAD (Makes 10)
- 1 1/2 tsp (5 g) active dry yeast
- 2.12 oz (60 g) Spring Water (Lukewarm)
- 0.53 oz (15 g) granulated sugar
- 6.35 oz (180 g) milk (Lukewarm)
- food coloring (Green and Brown)
- 5.29 oz (150 g) skyr yogurt (1 small pot | At Room Temperature)
- 2.01 oz (60 g) vegetable oil (Plus extra for Cooking)
- 2 (6 g) Garlic Cloves (Minced)
- 17.64 oz (500 g) all-purpose flour (Plus extra for dusting)
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) sea salt
GARLIC BUTTER TOPPING
- 1.41 oz (40 g) butter (Melted)
- 2 (6 g) Garlic Cloves (Minced)
- fresh cilantro
BLACK RICE
- 2 cups (370 g) black rice
- 2 cups (470 g) vegetable stock
- 2 cups (470 g) Spring Water
- 1.06 oz (30 g) butter
HARVEST CURRY
- 1 Tbsp (14 g) Coconut Oil
- 2 shallot bulb (Chopped | Original Recipe uses 1 sweet onion)
- 3 Garlic Cloves (Minced)
- 21.87 oz (620 g) butternut squash (Small | Cubed)
- 15.87 oz (450 g) cauliflower florets (About 1/2 head cauliflower)
- 5 oz (142 g) purple sweet potato (My Personal Addition | 1 Stokes | Diced)
- 4 oz (115 g) carrot (1 Large Carrot | Sliced)
- 1 Tbsp (7 g) fresh ginger (Grated)
- 1 Tbsp (6 g) curry powder
- 1 tsp (2.5 g) garam masala (Original Recipe uses 1/44 tsp cayenne pepper)
- 1/2 tsp (1 g) ground turmeric
- Salt, Pepper (Season to Taste)
- 14 oz (397 g) coconut milk (I used 1 can)
- 1 cup (235 g) vegetable stock
- 2 Tbsp (32 g) creamy peanut butter
- 2 Tbsp (30 g) coconut aminos
- 15 oz (425 g) chickpeas (I used 1 can | Rinsed and drained)
- 2.82 oz (80 g) Fresh Baby Spinach Leaves (Chopped)
GARLIC SHRIMP
- 1 Tbsp (14 g) coconut oil
- 2 Garlic Cloves (Minced)
- 1 Lbs (454 g) shrimp
GARNISH
- fresh cilantro
- peanuts
Instructions
OOGIE BOOGIE GARLIC NAAN BREAD PREPARATION (Makes 10)
- In the bowl of your stand mixer, whisk in the active dry yeast together with the warm water and sugar. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.1 1/2 tsp active dry yeast , 2.12 oz Spring Water, 0.53 oz granulated sugar
- Add in the lukewarm milk previously mixed with the food coloring, skyr yogurt, vegetable oil, minced garlic, all-purpose flour, baking powder and salt. Place the dough hook on and knead on the lowest setting for 5 minutes. Then increase to the second lowest setting and knead for an additional 5 minutes. At that point check the dough: It should not stick to your fingers. If it does sprinkle a tablespoon of flour at a time kneading for 1 minutes in between. NOTE: This varies between the type of flour you uses.6.35 oz milk, food coloring, 5.29 oz skyr yogurt, 2.01 oz vegetable oil , 2 Garlic Cloves, 17.64 oz all-purpose flour, 1 tsp baking powder, 1 tsp sea salt
- RISE – Lightly grease the same mixing bowl with a small spray of cooking oil. Shape your dough into a ball and place it in the bowl, cover with a plastic wrap and let it rise for 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
- ASSEMBLY – Once the dough has doubled, divide it into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and ⅛-inch thick. Repeat with remaining dough. Cut the dough into Oogie Boogie, forming his head, mouth and eyes.
- COOK – Heat a large frying pan over medium-low heat. Grease all over with ½ teaspoon of the extra oil. Place one piece of the naan on the oiled hot frying pan and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. Remove from the pan and wrap in a clean kitchen towel. Repeat with the remaining naan. NOTE: keep them wrapped in a towel while you work.
GARLIC BUTTER TOPPING PREPARATION
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh fresh cilantro.1.41 oz butter, 2 Garlic Cloves, fresh cilantro
BLACK RICE PREPARATION
- Rince the rice in a sieve under cold running water for about 2 minutes then drain.2 cups black rice
- Bring 2 cups of vegetable stock together with 2 cups of water and to a boil. Add the black rice. Bring it back to boil, stir and cover. Cook for 35 minutes. Remove from the heat and set aside for 10 minutes, covered. When ready just fluff the rice with a fork.2 cups vegetable stock, 2 cups Spring Water, 1.06 oz butter
HARVEST CURRY PREPARATION
- In the large frying pan, on medium heat, add the coconut oil, chopped shallots, and minced garlic cloves. Sauté until soft, about 2 minutes.1 Tbsp Coconut Oil, 2 shallot bulb, 3 Garlic Cloves
- Add the cubed butternut squash, cauliflower florets, diced purple sweet potato and sliced carrots. Sauté and stirring occasionally, until soft, about 8-10 minutes.21.87 oz butternut squash, 15.87 oz cauliflower florets, 5 oz purple sweet potato, 4 oz carrot
- Add the grated ginger, curry powder, garam masala, ground turmeric, sea salt and pepper. Sauté until fragrant, about 1 minutes.1 Tbsp fresh ginger, 1 Tbsp curry powder, 1 tsp garam masala, 1/2 tsp ground turmeric, Salt, Pepper
- Add the coconut milk, vegetable broth, peanut butter and coconut aminos to your pan. Stir until the sauce is slightly thick, about 3 minutes. Let the curry simmer on medium low for about 5 minutes.14 oz coconut milk, 1 cup vegetable stock, 2 Tbsp creamy peanut butter, 2 Tbsp coconut aminos
- Add the chickpeas and let it simmer for about 10 minutes.15 oz chickpeas
- Before serving, stir in spinach and cook for 2 minutes or until spinach wilts, then taste, and adjust seasonings, adding more salt and pepper, if necessary.2.82 oz Fresh Baby Spinach Leaves
GARLIC SHRIMP PREPARATION
- In a separate frying pan, on medium low heat, add the coconut oil, minced garlic cloves and shrimps. Cook for 2 minutes on each side. They are ready when the Digital Thermometer registers 120F/50C. NOTE: The shrimps should keep a "C" shaped ; if they are an "O" shape, they are overcooked.1 Tbsp coconut oil, 2 Garlic Cloves, 1 Lbs shrimp
- Once your Shrimp Curry is ready, plate the black rice and curry topped with the garlic shrimps, cilantro and peanuts. Serve with a Oogie Boogie Naan Bread. Enjoy! "BONE" Appétit & Happy HALLOWEEN!fresh cilantro, peanuts
Video
Nutrition
Credit: I used the “buttery garlic naan bread recipe” Recipe from Karina Cafe Delites to make the Oogie Boogie Naan Bread ; and the “One Pot Butternut Squash Yellow Curry” Recipe from Monique Ambitious Kitchen to make the Shrimp Curry. Both recipes are incredible, I could not believe how delicious they turned out! Thank you! ~Nessa
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Marmitonnes organisé par Isabelle du blog Une Ribambelle d’histoires.
Tous les 2ème Dimanche du mois, les Gourmandises voyagent en Inde avec Les Étapes Indiennes de Hilde du blog Livroblog. Le thème ce mois-ci est “Fruits de Mer ou Poisson”.
En Octobre et Novembre les portes du château du groupe Facebook Halloween Challenge crée par Hilde du blog Livroblog et Lou du blog Myloubook nous sont ouvertes pour un peu de cocooning, douceur et quelques frissons! Joyeux 15eme anniversaire les filles!
Cette semaine j’ai souhaité faire un petit Curry Automnal aux Crevettes Roses qui j’espère plaira bien. En tous les cas on s’est régalé et le pain Naan en forme de Oogie Boogie est mon petit plus Halloweenesque tout aussi délicieux!
Voici la liste des participants de la cuisine cuisine d’automne, voyage en Inde et d’Halloween, allez voir les belles choses qu’ils ont réalisé:
- Isabelle du blog Une Ribambelle d’histoires avec des Galettes de poisson à l’indienne
- Béa du blog Aux Bouquins Garnis avec un article sur La Guerre et la Paix (8)
- Chantal du blog un grain de sable ou de sel avec un Meen kulambu ou curry de saumon à la tomate
- Claude du blog livres d’un jour avec un Poisson au curry
- Eimelle du blog Tours et culture avec une Soupe légumes poireau pommes de terre carottes
- Enna du blog Enna Lit, Enna Vit! avec un Curry de pommes de terre, épinards et pois chiches
- Liza du blog Atelier Studio Liza Athènes avec une Tarte Tatin aux Pommes
- Sandrion du blog D’autres vies que la mienne avec un Gâteau poires et chocolat
- Syl du blog Thé, lectures et macarons avec Blé, crevettes et citrouille
- Nessa du blog baking with Nessa avec un Curry aux Crevettes Roses “Oogie Boogie” pour Halloween
Que de boulot ! Tout cela m’a l’air bien appétissant, le curry avec des patates douces j’essaierai prochainement. Bonne semaine Nessa !
Ah ah merci j’étais contente de mettre les pieds sous la table après ; mais c’était si bon que cela valait le coup! On a mangé du curry pendant deux jours! Bises, ~Nessa
Une belle assiette complète bien dans le thème d’halloween. Rigolos ces naans. Bonne journée
Merci beaucoup Béa, tu me fais très plaisir! Il n’aurait pas d’halloween sans Oogie Boogie 🙂 Bises, ~Nessa
Tes photos font très envie!
Merci beaucoup! J’étais ravie de mon pain naan qui apporte un peu de couleur en plus du curry. Merci beaucoup pour ta visite Enna, Grosses Bises de Chicago! ~Nessa
Ton plat est joyeux et savoureux. Tu tiens un restau ?
Ah ah tu me fais rire Syl! Non j’ai pas le temps 🙂 mais tu me fais très plaisir quand même. Grosses Bises, ~Nessa
voilà une très bonne idée!
Merci beaucoup Eimelle j’ai passé un bon moment a réaliser ce que j’avais en tête! C’était bien bon, on va le finir ce soir! Bises et bonne nuit pour toi! ~Nessa