Shrimp and Vegetable Curry

Shrimp and Vegetable Curry

This dish is full of flavors and textures and colors! You can replace the shrimp with a different protein (just about any meat, poultry or shellfish would work) or you can make it completely vegetarian – just add another can of chickpeas.

This is a hearty dish but still pretty low in fat. It comes together rather quickly and it’s a unique, exotic dish you would typically order in a restaurant – not make at home. But that’s one of the things I love the most about this recipe… it’s a great way to impress friends and family. Don’t tell them how simple it is to make :)

Shrimp and Vegetable Curry

Shrimp and Vegetable Curry

Shrimp and Vegetable Curry

Rating: 51

Yield: 6 servings

Shrimp and Vegetable Curry

Ingredients

  • 4 tablespoons vegetable oil
  • 2 pounds large shrimp, peeled and deveined
  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cayenne pepper
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 1 zucchini, sliced into half moons
  • 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 small eggplant, cut into 1-inch pieces
  • 2 sweet potatoes, peeled and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 13.5-ounce can coconut milk
  • 14.5-ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • 3 1/2 cups vegetable broth
  • 15.5-ounce can chickpeas, rinsed and drained
  • 10 ounces baby spinach leaves
  • juice of 1/2 lemon
  • cooked white or brown rice or couscous for serving
  • 1/2 cup chopped toasted macadamia nuts
  • 1/3 cup toasted coconut
  • cilantro sprigs for garnish (optional)

Instructions

  1. Heat vegetable oil in a large dutch oven over medium-high heat.
  2. Add half the shrimp to hot oil and cook for approximately 1 minute per side or until just opaque.
  3. Remove from pan and set aside.
  4. Repeat with second half of the shrimp.
  5. Add coconut oil to the pan.
  6. When hot, add the onion and saute until translucent.
  7. Add cumin, curry, turmeric, cinnamon, coriander, chili powder, allspice and cayenne.
  8. Cook, stirring constantly, for 30 seconds.
  9. Add bell peppers, carrots, zucchini, squash, eggplant and sweet potatoes.
  10. Cook, stirring frequently, for 4 minutes.
  11. Add garlic and cook, stirring frequently, for additional minute.
  12. Stir in coconut milk, tomatoes, tomato paste and vegetable broth.
  13. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender.
  14. Stir in chickpeas and spinach leaves and simmer for 3 minutes.
  15. Add lemon juice and the cooked shrimp.
  16. Simmer for 2 minutes.
  17. Remove from heat and serve hot over rice or couscous.
  18. Sprinkle with toasted nuts and coconut.
  19. Garnish with cilantro (if desired)
http://www.leanncooks.org/seafood/shrimp-and-vegetable-curry/

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