Food & Recipe

Curried Shrimp With Cauliflower And Chickpeas

This delicious main dish features cauliflower slow-cooked in curry powder and aromatic veggies. Shrimp and chickpeas can be added towards the end. This dish is best served over brown basmati rice, with cilantro and peanuts.

Easy to buy online. Family dinner of healthy food in black take away boxes on wooden table background
  1. Ingredients
  2. Ingredient Checklist
  3. 5 cups cauliflower florets
  4. 1 large onion, cut into 1/2-inch wedges
  5. 1 cup 1/4-inch slices carrots
  6. 1 cup reduced-sodium chicken broth
  7. ½ cup sliced celery
  8. 2 tablespoons curry powder
  9. 1 teaspoon salt
  10. ¼ teaspoon cayenne pepper
  11. 2 pounds fresh or frozen medium shrimp in shells
  12. 2 (15 ounce) cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
  13. 1 cup unsweetened light coconut milk
  14. 2 ⅔ cups cooked brown basmati rice
  15. ½ cup snipped fresh cilantro
  16. ½ cup chopped unsalted dry roasted peanuts
  17. Lime wedges
  18. Directions
    Instructions Checklist
    Step 1
    A 5- to 6-qt. In a slow cooker, combine the cauliflower florets with onion, carrots and chicken broth. Cover and bake in the oven for 5-6 hours, or 2 1/2-3 hours.

Step 2
If frozen, you can thaw shrimp. If you prefer, peel and devein the shrimp. Rinse shrimp; pat dry. Turn up the heat if you are using low. In a saucepan, combine coconut milk, shrimp, beans, and coconut milk. Cook for 30 minutes more.

Step 3
Serve shrimp mixture over rice. Serve with lime wedges and sprinkle with peanuts and cilantro.

Nutrition Facts
Serving Size: 1/3 cup shrimp mixture, 1/3 cup rice Exchanges
3 lean protein, 2 starch and 1 1/2 vegetable

Leave a Reply

Your email address will not be published.