Easy Shrimp and Veggie Curry

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If you have 30 minutes, you have time to make this delicious, veggie-packed curry! The hearty vegetables and shrimp fill you up, while the curry and coconut milk meld to make your mouth water.

4
1 medium head of cauliflower, broken into bite-sized pieces
1 large russet potato, cut into ½-inch cubes
2 teaspoons coconut oil
1 small yellow onion, halved and cut into ¼-inch slices
1 large carrot, sliced
1 large red bell pepper, cut into ½-inch dice
1 13.66-ounce, can full fat coconut milk
1 4-ounce jar green curry paste
1 tablespoon raw honey, Natural Grocers
1 pound raw, peeled, and deveined shrimp, , frozen is fine
  1. Bring a large saucepan of water to boil over high heat. Add the cauliflower and potato and boil for 7 minutes, until slightly soft. Strain and set aside.
  1. Melt the coconut oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until almost translucent, about 3 minutes. Add carrot and red pepper and sauté for another 5 minutes. Transfer the sautéed vegetables to a plate and set aside.
  1. Combine coconut milk, curry paste, and honey in the skillet or Dutch oven and bring to a boil over high heat. Reduce heat to medium, add all vegetables and cook until tender, about 5 minutes. Add shrimp and cook stirring frequently until shrimp are opaque pink and cooked through, about 5 more minutes or up to 10 minutes if the shrimp is frozen when added.
  1. Serve and enjoy!