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
Cauliflower rice or steamed white rice
Step 1In 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 2Before serving, add the shrimp and cook for two minutes. Then add the greens and allow them to wilt.
Step 3To 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
Did you like this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!