May 14

May 14 Simple Shrimp Curry

Beans, Dinner, Dairy Free, Fish, Gluten Free, Healthy Kids, Keto / Low Carb, Paleo, Seafood, Vegan, Whole30

I was inspired to start making curries because of watching Ali on Inspiralized make them each week for her family. I thought, what the heck, I should try it on my fam bam and guess what? They LOVE curries, like my girls lick the bowls and I don’t have to remind them to take more bites. It was a total revelation, who would think a 7 and 5 year old would love curry?! So I started packing them with vegetables and switching up what proteins I use, all of them were eaten heartily. Curries are great because you can use whatever vegetables you have in the fridge and some pantry staples. I love the Trader Joe’s brand of sauces as a base along with my Indian Spice Mix.

This particular combination is Whole30 if you use a compliant sauce and low carb/keto plus being gluten free, dairy free, and soy free. For all my vegans or those who want a good plant-based dinner, just swap the shrimp with some chickpeas, so easy and delicious. Another bonus of this is that it comes together is about 30 minutes, not too much chopping, and leave out the shrimp if you want to prep and freeze. Just thaw and reheat in a pot and add the peas and shrimp at the end. I love to serve it over some jasmine or basmati rice, but I am sure it would be delicious over some cauliflower rice, zucchini noodles, quinoa, or even a baked sweet potato. Ultimately, use what you have and what you like to make your own curry. And try it with your kids, you might have some unknown curry lovers in your house!

Simple Shrimp Curry

2 Tablespoons oil
1 medium onion, diced
3 medium carrots, sliced
2 teaspoons salt
1 1/2 teaspoons pepper

2 cloves garlic, minced
1 head cauliflower, florets chopped
2 Tablespoons Indian Spice Mix or curry powder
1 can diced tomatoes
1 can coconut milk
1 jar Yellow Curry Sauce
1 pound frozen shrimp or 2 cans drained chickpeas
1 1/2 cup frozen peas
Serve with Rice, cauliflower rice, zucchini noodles, quinoa, or diced sweet potatoes

- In a pot, heat the oil at medium-high heat, add the onions and carrots, season with 1 teaspoon salt and 1/2 teaspoon pepper, until softened and transluscent.

- Add in the garlic, stir and cook for a couple minutes, then and the Indian Spice Mix and the remaining salt and pepper. Stir and toast the spices until fragrant before adding in the cauliflower, and stir.

- Pour in the diced tomatoes, coconut milk, and curry sauce, stir and lower the temp to medium-low heat. Cook until the cauliflower until tender.

- Stir in the shrimp and peas, cook until shrimp is just done. Adjust seasonings if needed and serve with your favorite side.

I was able to get everything I needed from Trader Joe’s. If you are making this vegan, just swap the shrimp for chickpeas. Shrimp isn’t your favorite? Use chicken, just make sure it is cooked, a rotisserie chicken from the market is perfect.

Start with the onions and carrots, they take the longest to cook. Add in the garlic and cook for a couple minutes. Make sure to season at each level so it is seasoned properly.

All the spices create a warmth to this, it is a spice mix you will want to use all the time.

Just look at that pearly cauliflower.

Canned diced tomatoes are a pantry staple here, they are useful in all types of cuisines and recipes!

Pour that Yellow Curry Sauce into the pot. I like the Trader Joe’s brand but I have heard amazing things about the Yai Thai brand, whatever sauce you find, I am sure it will be amazing.

Make sure to shake up the can of coconut milk before pouring in, this makes it super creamy.

It already looks gorgeous here…just need to get that cauliflower tender.

Here is when you drop in the shrimp, use frozen so it doesn’t get overcooked. This is also when you would drop in the chickpeas if you are using them.