Recipe adapted from Skinnytaste.com
There is nothing we love more than a quick, protein-packed dinner! In just 15 minutes, you can prepare a tasty, spicy Indian curry, appropriate for both VLCD and Gradual programs. Traditionally, curries are prepared with a healthy serving of heavy cream. This one however, cuts the cream in half, and utilizes lite coconut milk as opposed to the full-fat variety. To increase your non-starchy vegetable intake, place curry on top of cooked cauliflower or broccoli rice. Looking to up your ancient grain game? Place curried shrimp on top of quinoa, barley, or farro (portion is ½ cup cooked to stay within calorie limits for VLCD). Happy cooking to all!
Total cook time: 15 minutes
- 1 tablespoon coconut oil, divided
- 1 pound shrimp, peeled and deveined
- ½ yellow onion, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 ½ teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- ¾ cup lite canned coconut milk
- ½ teaspoon Kosher salt
- Cilantro and chili peppers for garnish
- Add 2 teaspoons of the coconut oil to large skillet on high heat.
- Add the shrimp and cook for 1 minute on each side, then remove from pan.
- Add the remaining teaspoon of the coconut oil to the skillet with the onions. Cook onions until translucent, roughly 3 minutes.
- Add the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder and garlic. Stir well, letting cook until fragrant (about 30 seconds).
- Add in tomato sauce and combine.
- Add in the coconut milk and shrimp to the pan, stir well.
- Garnish with cilantro and chili peppers if desired.
Nutrition facts per serving (serves 4): 174 calories, 7 grams fat, 11 grams carbohydrates, 3 grams fiber, 5 grams sugar, 30 grams protein