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Oogie Boogie Harvest Shrimp Curry | Halloween

bakingwithnessa
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!
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Prep Time 45 minutes
Bake Time 35 minutes
PROOF 1 hour
Total Time 2 hours 20 minutes
Course Halloween
Cuisine Halloween Food
Servings 8

Equipment

Spatula
Eco-Chop
Mini Herb Chopper

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

Special Notes

Nutrition

Nutrition Facts
Oogie Boogie Harvest Shrimp Curry | Halloween
Amount Per Serving
Calories 710 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 654mg218%
Sodium 2540mg110%
Potassium 1039mg30%
Carbohydrates 74g25%
Fiber 10g42%
Sugar 9g10%
Protein 56g112%
Vitamin A 14361IU287%
Vitamin C 50mg61%
Calcium 356mg36%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword autumn cooking, bon cook, guy demarle, Halloween, halloween curry, halloween food, halloween naan bread, harvest curry, naan bread, oogie boogie naan bread, oogie boogie recipes, shrimp curry
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