Shrimp and veggie curry

I’m totally new to the curry world. Growing up in Spain in a very traditional Catalan-style cooking, curry was not part of my taste buds repertoire… I think the first time I tried curry was at an Indian restaurant in Barcelona that a friend took me to, when I was already 20+… And it wasn’t until a few years later, already here in the US that I prepared it myself… So, it is fair to say that I’m still experimenting with curries.

shrimp and veggies such as peppers, zucchini, carrots and onions curry with rice and cashews

For this recipe I used shrimp that I had frozen but chicken, beef or just plain vegetables would also work.

The curry I used was a mild Japanese curry in a tablet-paste form, because last time I did a similar recipe with powdered curry my kids complained that it was too spicy… I think this one turned out very nice, creamy, mild in flavor and not spicy at all. My kids still complained, but ended up eating it…

The curry sauce contains cashews that add to the creaminess, but they can be omitted if you don’t have them or anyone is allergic to nuts at home.

shrimp and veggies such as peppers, zucchini, carrots and onions curry with rice and cashews

I accompanied it with white rice because didn’t have brown rice. Either option works, I try to use brown whenever I can, at least I get some more fiber from it.

close up of a shrimp and zucchini from the shrimp and veggie curry

I adapted this recipe from the book Always Hungry from Dr. David Ludwig. In 2016 Dr. Ludwig, an endocrinologist and Harvard Medical School professor, wrote this book where he proposed a new theory about why it is so hard to lose weight and he offers a new plan for weight loss, all based on his and others many years of scientific investigations. If you are interested in the science of metabolism and dieting it is worth reading it, it is very well documented and easy to understand.

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shrimp and veggies such as peppers, zucchini, carrots and onions curry with rice and cashews

Shrimp and veggie curry

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Course

Description

Creamy delicious curry with vegetables and shrimp


Ingredients

Scale
  • ½ zuchinni
  • ¼ red bell pepper
  • ¼ orange bell pepper
  • ½ cup (2 carrots) matchstick carrots 
  • 1 medium onion
  • 1 ½ lb shrimp
  • ½ cup cashews
  • ½ cup warm water
  • 15 oz (1 can) coconut milk 
  • 2 tablets curry paste
  • Olive oil
  • Salt

Instructions

  1. Cut the veggies in strips lengthwise.
  2. Prepare the curry sauce: blend the cashews, warm water, coconut milk, curry paste and a pinch of salt until you get a smooth sauce.
  3. In a large pan sauté the onion over medium heat with the olive oil. When it is soft, about 3-5 min, add the shrimp and cook until it’s pink on the outside. You don’t want to overcook the shrimp otherwise it will have a rubbery texture.
  4. Add the veggies and curry sauce to the shrimp and cook for 7-8 minutes until the veggies are tender but not mushy. You will have to stir regularly because the sauce can stick to the bottom of the pan (at least that’s what happened to me…).
  5. Adjust salt and curry if needed.
  6. Serve with some brown rice.

Keywords: vegetarian



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