Description
This only takes half an hour to pull together and is full of flavor and somehow manages to be both light and comforting at the same time. I love how it takes less time to make this than to get Indian take-out.
Ingredients
Scale
For the shrimp
- 1 tbsp coconut oil
- 1 small onion chopped
- 2 cloves garlic, minced
- 1 lb frozen large shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tbsp lemon juice
For the curry sauce
- 1 can coconut milk *
- 3 tsp yellow curry powder *
- Salt and pepper to taste
- 1 tsp turmeric
- ¼ cup vegetable broth
- 2 medium tomatoes, diced
- Parsley for garnishing
- Cooked cauliflower rice for serving
Instructions
- Heat coconut oil in a large pan and cook onion and garlic until fragrant and transparent, about 3 minutes.
- Add shrimp and cook through just until pink.
- Remove pan from heat and set aside.
- Add coconut milk, curry powder, salt and pepper and turmeric into a medium-sized sauce pan. Heat over medium-high and whisk until it simmers.
- Add vegetable broth and diced tomatoes. Mix for about 4-5 minutes.
- Pour curry onto cooked shrimp and serve over cauliflower rice. Garnish with parsley and enjoy!
Keywords: Easy, Fast, Inexpensive