Shrimp & Vegetable Curry
I bet many of us (and our families) love a rich, warming curry on a cold day!
Here is a recipe for a very simple shrimp curry that will also provide you with a good amount of colorful veggies to get you those daily vitamins and minerals, and is also loaded with antioxidants.
This curry is dairy, gluten, nut and egg free and you can make it in bulk and keep it in the fridge for 2-3 days.
Preparation time: 30 min-40 min
Ingredients for 3-4 portions
250 ml of coconut milk
1 cup of wild rice
750 ml of water
1 medium bowl of frozen shrimps
1/2 of cauliflower head
2 medium carrots
1 red or yellow pepper
2 packed cups of fresh kale
3 teaspoons of curry
1 heaped teaspoon of turmeric
1/3 teaspoon of fenugreek
How to make it:
In a large pot mix together coconut milk, 250 ml of water, curry, turmeric and fenugreek. Stir well with a whisk and bring to boil.
Add frozen shrimps and cubed carrots. Simmer for 5 min.
Add cubed peppers and cauliflower and simmer for another 10 min.
Finally, add kale, 1/3 teaspoon of salt and simmer for the last 10 min. Remove from heat and leave it covered for a few minutes.
In the meantime, take a medium pot, pour in 2 cups of water and bring to boil. Add rice and simmer for another 25 min until the rice is suitably soft.
Cool down the curry a bit and serve with rice and a slice of lemon.