Coconut Kabocha Shrimp
Heat the Garlic Infused Olive Oil and Harissa Infused Olive Oil in a large pot over medium heat.
Add the kabocha squash cubes, curry powder if you're using, ginger, and turmeric and stir fry the squash letting the cubes of squash lightly brown.
Add the beans and cook, until the beans are lightly browned.
Salt shrimp and add to pot, stir-fry for 2 minutes.
Pour the coconut milk, water, sugar, and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy.