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Simple Shrimp Curry with Cauliflower Garlic Rice
Tropical Storm Colin was hitting Florida last night and I was in no mood for salad or any other type of rabbit food.
I was craving something spicy, curry sounded like a fantabulous option.
I’m consciously eating healthy though.
Easy solution… sub out the rice and bread for cauliflower rice and make a quick and easy vegetable curry and throw some shrimp in for protein.
This is super easy and takes all of 30 minutes to cook. Quite frankly it was delicious!
For the Cauliflower Rice (for 2 portions)
1/4 cup cilantro finely chopped
Grate or blitz (I use a small food chopper) the cauliflower
In a frying pan on medium stir fry in the butter the cauliflower and garlic for approximately 5 minutes, continuously stirring
Finish with lime zest and cilantro
I always serve mine after it’s been in a mold so it looks pretty on the plate (see to right of image above) – I just like my food to look pretty! I literally use 1/3 cup measures for this!
Again this is not a posh long cook curry… just something simple to enjoy quickly!
1 cup veg or chicken stock
1 tablespoon curry powder
1/2 tablespoon of garam masala
1 tsp ground black pepper
1 tablespoon tomato paste
1/2 cup coconut cream (from can (tin) of coconut milk – do no shake – don’t buy low fat one!)
1/4 cup chopped cilantro – reserve teaspoon for decoration
Shrimp for two (I do about 10 / person depending on size)
In saucepan with a close fitting lid add everything except the coconut milk , lime and cilantro
Cover and cook for 20 minutes on a medium low heat, stirring occasionally
When vegetables are soft uncover, add shrimp, coconut cream and all but reserved cilantro
When shrimp are cooked through serve with sprinkling of cilantro and squeeze of fresh lime
See, super easy. But it is yummy and satisfied my craving for something spicy 🙂