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Curried Shrimp and Cauliflower

  • 4servings
  • 25minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, C, P
MineralsNatrium, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 small yellow onion, thinly sliced

  3. 2 cloves garlic, minced

  4. 1 tablespoon minced peeled fresh ginger

  5. 2 teaspoons curry powder

  6. 4 cups cauliflower florets

  7. 3/4 cups chicken broth

  8. 1 pound large shrimp, peeled and deveined

  9. Coarse salt

  10. White rice, for serving

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

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