SHRIMP + VEGETABLE CURRY

SHRIMP + VEGETABLE CURRY
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SHRIMP + VEGETABLE CURRY

July 3, 2020
: 4

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Ingredients
  • 1” fresh ginger root, grated or julienned
  • 1 clove garlic, finely chopped
  • 1 package (10 oz) shiitake mushrooms, sliced
  • 1 lb large shrimp, or 1 can (15 oz) garbanzo beans
  • 1 (15 oz) can coconut milk
  • 1 can sliced water chestnuts, drained
  • 1 cup romanesco florets or 1/2 cup English peas, preferably fresh, though frozen work
  • 20 shakes of curry powder
  • 1 cup low-sodium vegetable broth or water
  • 2 handfuls of baby greens (spinach, chard, kale)
  • STIR-INS + TOPPINGS
  • Chopped fresh cilantro for garnish
  • Sliced lemon or lime for garnish
  • Aleppo pepper
  • Cauliflower rice or steamed white rice
Directions
  • Step 1 In a large skillet or medium pot, add the ginger an garlic, coconut milk, shiitakes, garbanzo beans (if using), sliced water chestnuts, peas or romanesco, and curry powder. Heat over medium-high heat and then lower to a simmer.
  • Step 2 Before serving, add the shrimp and cook for two minutes. Then add the greens and allow them to wilt.
  • Step 3 To Serve: Divide the vegetables and sauce amongst the bowls. If you would like, serve over sautéed cauliflower rice or steamed rice. Garnish with cilantro and Aleppo pepper

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