Shrimp and Cauliflower Curry
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Shrimp and Cauliflower Curry
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This makes 6 total servings, each being 331 Calories, 19.5g Fats, 5.6g Net Carbs, and 27.4g Protein.
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Ingredients
- 24 Oz. Shrimp
- 5 Cups spinach raw
- 4 Cups chicken stock
- 1 onion medium
- ½ cauliflower head, medium
- 1 Cup coconut milk unsweetened
- ¼ Cup butter
- ¼ Cup heavy cream
- 3 Tbsp. olive oil
- 2 Tbsp. curry powder
- 1 Tbsp. coconut flour
- 1 Tbsp. cumin
- 2 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cayenne pepper
- 1 tsp. paprika
- ½ tsp. ginger ground, dried
- ½ tsp. Coriander
- ½ tsp. Turmeric
- ½ tsp. black pepper
- ¼ tsp. cardamom
- ¼ tsp. cinnamon
- ¼ tsp. xanthan gum
- salt to taste
- black pepper to taste
Instructions
- Mix all spices (except xanthan and coconut flour), set aside.
- Cut 1 medium onion into slices.
- Bring 3 tbsp. olive oil to hot heat in a pan. Add onion, cook onion till soft.
- Add butter, heavy cream 1/8 tsp. xanthan and spices, stir it in so it's all mixed well.
- After about 1-2 mins of the spices sweating, add 4 cups chicken broth, and 1 cup coconut milk. Stir well and cover.
- Cook for 30 mins, with the lid on. Chop cauliflower into small florets then add to curry. Cook for another 15 minutes, covered.
- Detail and devein shrimp, then add them to the curry. Cook for an additional 10-20 minutes with the lid off.
- Measure out coconut flour and 1/8 tsp. xanthan gum and stir well into curry. Let cook for 5 minutes.
- After 5 minutes, add spinach and mix it in well. Cook for an addition 5-10 minutes with the lid off.
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