In my husbands words, “this is my new favorite meal of yours… and you’ve never made a bad meal!” Great words coming from someone who is a MAJOR curry lover.
Serving Size: Roughly 2 people (If you like small portions or plan on making side dishes this could feed 4)
Macros: (Slightly varies based on brands)
Carbs: 58g || Fat: 5.5g || Protein: 29g
- 2 Tsp. Avocado Oil
- 1 Shallot (thinly diced)
- 1 Serrano Pepper (diced)
- Remove seeds if you do not like it spicy
- 2 Tbsp. Crushed Garlic
- 1 Yellow Bell Pepper – Cut into large pieces
- 1 Green Bell Pepper – Cut into large pieces
- 2.5 Tbsp. Curry Powder
- 1 Tsp. Ginger
- 1/2 Tsp. Salt
- 1 Tsp. Pepper
- 2 Cups (1 can) light coconut milk
- 2 Tbsp. Light Soy Sauce or Coconut Aminos
- 2 Cups of Cauliflower Florets
- 1 Cup of Basmati Rice
- 1.5 Cups of Largely diced pineapple
- I used fresh pineapple, but you can use canned too.
- 1/2 lb of shrimp.
- Preheat a large sauté pan on medium-high with 1 tsp. avocado oil.
- Sauté shallot, serrano pepper and garlic until onions are soft (roughly 3 minutes)
- Stir in curry powder, ginger, salt, pepper.
- Stir in coconut milk and soy sauce… let simmer for 5 minutes.
- Boil 2 cups of water in a small pot, once boiling add 1 cup of basmati rice. Once water boils again, reduce heat to a simmer and cover for 15-20 minutes.
- I’ve noticed the time varies based on brand.
- Stir in cauliflower and pineapple letting the sauce fully coat the cauliflower.
- Cover pan, reduce heat to medium-low and let simmer for 15 minutes.
- Meanwhile, clean shrimp and season with salt and pepper
- Pre-heat a small pan with remaining 1 tsp. of avocado oil
- Add shrimp and sear both sides until fully cooked (should be opaque) about 3-4 minutes per side.
- Once everything is done build your bowl of curry.
- Add rice and then cover with curry mixture and top with shrimp.