fbpx

Shrimp & Cauliflower Curry

Shrimp & Cauliflower Curry

Ingredients:

  • 24 Oz.Shrimp
  • 5 Cups Raw Spinach
  • 4 Cups Chicken Stock
  • 1 Medium Onion
  • 1/2 Head Medium Cauliflower
  • 1 Cup coconut milk
  • 1/4 cup butter
  • 1/4 Cup heavy cream
  • 3 Tbsp. olive oil
  • 2 Tbsp. curry powder
  • 1 Tbsp. coconut flour
  • 1 Tbsp.Cumin
  • 2 Tbsp. garlic powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Cayenne
  • 1 Tbsp. Paprika
  • 1/2 Tbsp. ground ginger
  • 1/2 Tbsp.Coriander
  • 1/2 Tbsp.Turmeric
  • 1/4 Tbsp. Cardamom
  • 1/4 Tbsp. Cinnamon
  • 1/4 Tbsp. Xanthan Gum

Directions:

  • 1. Mix all spices (except xanthan and coconut flour), set aside.
  • 2. Cut 1 medium onion into slices.
  • 3. Bring 3 tbsp. olive oil to hot heat in a pan. Add onion, cook onion till soft.
  • 4. Add butter, heavy cream 1/8 tsp. xanthan and spices, stir it in so it’s all mixed well.
  • 5. After about 1-2 mins of the spices sweating, add 4 cups chicken broth, and 1 cup coconut milk. Stir well and cover.
  • 6. Cook for 30 mins, with the lid on. Chop cauliflower into small florets then add it to the curry. Cook for another 15 minutes, covered.
  • 7. Detail and devein shrimp, then add them to the curry. Cook for an additional 20 minutes with the lid off.
  • 8. Measure out coconut flour and 1/8 tsp. xanthan gum and stir well into the curry. Let cook for 5 minutes.
  • 9. After 5 minutes, add spinach and mix it in well. Cook for an additional 5-10 minutes with the lid off.