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.
1medium head of cauliflower, broken into bite-sized pieces
1large russet potato, cut into ½-inch cubes
2 teaspoonscoconut oil
1small yellow onion, halved and cut into ¼-inch slices
1large carrot, sliced
1large 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 tablespoonNatural Grocers raw honey
1 poundraw, peeled, and deveined shrimp
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.
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.
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.