Shrimp & Veggie Curry
Servings: 2
Calories: 393kcal
Ingredients
- 1 1/2 tsps Coconut Oil
- 1/2 Yellow Onion (chopped)
- 2 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, minced or grated)
- 2 tsps Turmeric
- 1/2 tsp Sea Salt
- 1/4 tsp Cinnamon
- 3/4 cup Coconut Milk (full fat, from the can)
- 1/2 cup Water
- 1 Carrot (peeled, sliced)
- 1 Zucchini (sliced)
- 12 ozs Shrimp (peeled, deveined)
- 1 tbsp Lime Juice (optional)
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion, garlic and ginger and cook for about 5 minutes until the onion has softened. Add the turmeric, salt and cinnamon and stir to combine.
- Stir in the coconut milk and water and bring to a gentle boil then add the carrots. Stir often and let the carrots cook for 5 to 7 minutes until just tender.
- Add the zucchini and the shrimp. Continue to stir often and cook for another 3 to 5 minutes or until the shrimp are cooked through and zucchini is just tender. Stir in the lime juice, if using. Divide between plates & enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.More Flavor
Use yellow curry powder instead of turmeric. Add cumin, chili powder or corriander.Additional Toppings
Serve with cilantro, red pepper flakes or extra lime wedges.More Veggies
Add spinach or kale leaves.Serve it With
Serve alongside cauliflower rice, brown or jasmine rice, or quinoa.
Nutrition
Serving: 2g | Calories: 393kcal | Carbohydrates: 15g | Protein: 38g | Fat: 21g | Cholesterol: 274mg | Sodium: 848mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5296IU | Vitamin C: 23mg | Calcium: 170mg | Iron: 4mg
