Vegetarian Indian Curry<\/strong><\/h2>\n\n\n\nHowever, you can still make this recipe and go vegetarian! This is why the recipe can be used for unexpected guests or a busy mom or dad who needs something quick for dinner! Fresh sliced carrots and chunks of fresh cauliflower are great vegetables. Mixed stir fry veggies are also a good choice with green beans, water chestnuts, carrots, cauliflower, and red bell pepper. And, vegetable tempura or fried eggplant gives your curry dish a nice crunch! Use your imagination and experiment with ingredients that you and your family enjoy.<\/p>\n\n\n\n
There are several brands of coconut milk in the can on the market. You might want to buy a couple of different ones to determine which one you prefer. Some are thicker than others and give the Indian shrimp curry dish more of a creamy texture.<\/p>\n\n\n\n
Please take note that the coconut milk is different from the coconut cream which is very thick and very, very, sweet. You can however use just a little of the cream to make the curry dish sweeter. Just don\u2019t use too much! Always taste after you add the coconut milk or coconut cream. However, adding plain table sugar will add the sweetness you are looking for as well.<\/p>\n\n\n\n
The recipe below has been modified with optional ingredients.<\/p>\n\n\n\n
Indian Shrimp Curry<\/strong><\/h2>\n\n\n\nAllrecipes<\/p>\n\n\n\n
By Jacqueline B<\/p>\n\n\n\n
Prep time 15 mins<\/p>\n\n\n\n
Cook time 15 mins<\/p>\n\n\n\n
Serves 4<\/p>\n\n\n\n
Ingredients<\/strong><\/h4>\n\n\n\n- 2 tablespoons peanut oil (sesame oil is an option)<\/li>
- \u00bd sweet onion, minced<\/li>
- 2 cloves garlic, chopped<\/li>
- 1 teaspoon ground ginger<\/li>
- 1 teaspoon ground cumin<\/li>
- 1\u2009\u00bd teaspoon ground turmeric<\/li>
- 1 teaspoon paprika<\/li>
- \u00bd teaspoon red chili powder<\/li>
- 1 (14.5 oz) can of chopped tomatoes<\/li>
- 1 (14 oz) can of coconut milk<\/li>
- 1 teaspoon salt<\/li>
- 1 pound cooked and peeled shrimp (or your choice of seafood\/meat)<\/li>
- 2 tablespoons chopped fresh cilantro<\/li><\/ul>\n\n\n\n
Optional: Add some fresh finely chopped ginger and curry powder to your taste.<\/em> 1 to 3 tbs of sugar for sweetness if desired.<\/p>\n\n\n\nDirections<\/strong><\/h4>\n\n\n\nStep 1<\/strong><\/p>\n\n\n\n- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly for about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.<\/li><\/ul>\n\n\n\n
Step 2<\/strong><\/p>\n\n\n\n- Cook the mixture at a simmer, stirring occasionally, for about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving. Adding some fresh ginger will give it some zing. Serve over rice.<\/li><\/ul>\n\n\n\n
Note: Use Indian-style chile powder or ground red chiles for this recipe, not the Mexican spice blend.<\/p>\n\n\n\n
Per Serving:<\/strong> 416 calories; protein 23g; carbohydrates 10.9g; fat 32.1g; cholesterol 146mg; sodium 930.4mg.<\/p>\n<\/div>\n\n\n\n<\/div>\n<\/div>\n\n