This dinner is made of a few simple ingredients with one major exception. There is no premade curry sauce or paste. Served with a bed of cauliflower rice it is an amazing hearty and healthy solution for the winter months. Don’t get me wrong. I love eating cleanly and have adopted healthy eating as a lifestyle. However, consuming cold smoothies and salads when it’s cold outside? That’s where my motivation is severely lacking. Choosing to pick meals that are both comforting and clean this season, you’ll love this recipe. Made in under 30 minutes it’s perfect for meal prep if you’re flying solo like me or can be made for a family for an easy weeknight meal (and a few leftovers throughout the week).
Keep reading for the full recipe after the jump!
Shrimp Yellow Curry
Servings 4-6
Ingredients:
1 lb uncooked shrimp, peeled and deveined
1 yellow onion, diced
2 red peppers, cleaned and sliced into 1 inch pieces
1 large handful spinach
1 can diced tomatoes
1 can coconut milk
2 T olive oil
2 cloves of garlic, minced with a Microplane
3 T curry powder
2 ground tumeric
3 T coconut aminos
1 1/2 t coriander
1 1/2 t ginger
1/2 t cayenne pepper
salt and pepper to taste
1 T coconut oil
1 bag cauliflower rice
For garnishes:
Lime
Fresh cilantro
Sriracha
Directions:
In a dutch oven, place olive oil and bring to medium high heat. Add to the pan, onion and garlic. Allow to cook through. Then add to pan pepper and spices. You want your spice to cook through becoming fragrant as the vegetables soften. Add canned tomatoes and allow to simmer for 10 minutes (This will reduce the acidity of the tomatoes and allow them to deepen the flavor of the curry.) Add coconut aminos and honey, allowing to cook through for an additional minute. Pour in coconut milk, making sure to get all the cream settled on top of the can as well. Stir until all the coconut cream and milk as melted down and is combined bringing everything to temperature. Add shrimp and spinach allowing to cook through.
Meanwhile in a skillet add coconut oil and stir fry the cauliflower rice. Cook through on high heat until cauliflower is translucent.
To serve: Finish curry with salt and pepper to taste. Place cauliflower rice in a bowl on the side and place curry in bowls. Top with garnishes of a lime wedge, sriracha, fresh cilantro and mint. (Optional) Spoon in cauliflower rice and enjoy!