Coconut Shrimp Curry
This Coconut Shrimp Curry is the perfect weeknight meal. It comes together in under 30 minutes and is packed with nutrition.
Servings: 4
Calories: 379kcal
Ingredients
- 2 tablespoons coconut oil
- 1 pinch fenugreek seeds
- 1 sprig curry leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1 15.5 ounces canned chickpeas
- 1 13.5 fluid ounces canned coconut milk
- 2 cups spinach chopped
- 1 pound medium sized shrimp peeled and deveined
Garnish
- cilantro
- lime juice
Instructions
- In a large pan on medium high heat, add the oil. Once the oil is heated, add the fenugreek seeds and curry leaves, ginger and garlic and saute till aromatic, about 30 seconds. .
- Next, add all the spices and saute for another 30 seconds. You can lower the heat to medium low if you find that the spices are burning.
- Add the chickpeas and stir to combine. Add the coconut milk, spinach and shrimp and let cook uncovered for about 4 minutes till the shrimp turn pink and just cooked through. Don't overcook them or they'll become rubbery.
- Once ready, turn off the heat, Garnish with cilantro and a drizzle lime juice and enjoy immediately.
Notes
- You can just as easily make this with chicken or go all vegan and use cauliflower and peas instead!
- Make it Whole30 compatible by omitting the chickpeas.
Nutrition
Calories: 379kcal | Carbohydrates: 8g | Protein: 18g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1256mg | Potassium: 504mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1701IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 3mg
