Shrimp and Cauliflower Curry

Shrimp and Cauliflower Curry

CUngry : hungry for curry

Ingredients:
  • 24 ounces shrimp
  • 5 cups raw spinach
  • 4 cups chicken stock
  • 1 medium onion
  • ½ head medium cauliflower
  • 1 cup unsweetened coconut milk
  • ¼ cup butter
  • ¼ cup heavy cream
  • 3 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 tablespoon coconut flour
  • 1 tablespoon cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • ¼ teaspoon xanthan gum
  • Salt and pepper to taste

  • How to prepare:
    1. Measure out 2 Tbsp. Curry Powder, 1 Tbsp. Cumin, 2 tsp. Garlic Powder, 1 tsp. Chili Powder, 1 tsp. Onion powder, 1 tsp. Cayenne, 1 tsp. Paprika, 1/2 tsp. Ginger (ground, dried), 1/2 tsp. Coriander, 1/2 tsp. Turmeric, 1/2 tsp. Pepper, 1/4 tsp. Cardamom, and 1/4 tsp. Cinnamon. Set this aside.
    2. In a pan, bring 3 Tbsp. Olive Oil to hot temperature.
    3. Slice 1 Medium onion into small strips while the oil is heating.
    4. Add onions to pan, season as needed (with salt and pepper) and allow them to cook down until soft. You can let them get burnt slightly to add to flavor.
    5. Add 1/4 Cup Heavy Cream and 1/8 tsp. Xanthan Gum to the onions and mix well.
    6. Add 1/4 Cup Butter to the onion slew and mix this in well also.
    7. Dump all spices in and mix until well combined. The spices should soak up most of the moisture. Let this cook for 1-2 minutes so that the spices can sweat.
    8. Add 4 Cups Chicken Stock and 1 Cup Coconut Milk.
    9. Let this come to a boil, then cover with a lid and turn to low. Let it simmer for 30-45 minutes.
    10. Chop 1/2 Head Cauliflower into small florets.
    11. Add cauliflower to curry and stir in well. Let this cook uncovered for 15-20 minutes.
    12. Add detailed and deveined shrimp to curry and stir in well. Let this cook for an additional 10-20 minutes, uncovered.
    13. Mix 1 Tbsp. Coconut Flour and 1/8 tsp. Xanthan Gum into the curry and let simmer again for 5-10 minutes.
    14. Add 5 Cups Spinach to your curry and let it wilt.
    15. Taste, season with salt and pepper as needed. Once spinach is wilted, mix into curry well and cook for 4-5 minutes longer.

    This makes 6 total servings, each being 331 Calories, 19.5g Fats, 5.6g Net Carbs, and 27.4g Protein.

    Credit to Ruled.me. Link here: https://www.ruled.me/shrimp-cauliflower-curry/


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