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Shrimp Curry with Cauli-Rice

This recipe is inspired by a class I took in preparing “clean eating” foods.  It was an awesome class. This recipe is loaded with veggies. It is so good for you.

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  • 2 tbsp coconut oil, divided
  • 1/2 tsp each mustard seed, ground cumin, ground coriander and garam masala
  • 1/4 onion, small dice
  • 25 oz can/box of diced tomatoes (I like Pomi)
  • 7 oz creamed coconut
  • 1 c vegetable broth
  • 1 small head cauliflower, cut into florets
  • 2 garlic cloves, minced
  • 10 oz large shrimp, peeled and deveined
  • 4 tbsp fresh cilantro leaves,  divided,for garnish

In a large, deep skillet on medium, heat 1 tsp oil. Add mustard seeds and cook, stirring frequently until seeds begin to pop. Add cumin, coriander, and garam masala. Cook, stirring constantly, until fragrant. Add onion and cook, stir frequently, until softened.  Add tomatoes, creamed coconut, and vegetable broth. Bring to simmer and then reduce heat to medium-low. Simmer until sauce is slightly thickened.

Meanwhile, in a food processor, pulse cauliflower until is resembles grains of rice. Remove any florets that do not breakdown and reprocess. In a large skillet on medium, heat remaining oil and garlic; cook until fragrant. Add cauliflower and cook, stirring frequently, until softened. Add  two tablespoons of cilantro Don’t overcook. Remove from heat.

When sauce has reduced, add shrimp and cook, stirring occasionally, until shrimp has turned opaque throughout. Divide cauli-rice between two plate and top with curry. Garnish with remaining cilantro. Eat. Enjoy.

 

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