Green Gluten-Free Curry Recipe With Cauliflower And Shrimp
This gluten-free curry is just right for those days when the time gets away from you and suddenly the kids want dinner RIGHT now - just mix it all together to cook and enjoy.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 2-3 tablespoons Green Curry Paste
- ½ yellow onion, sliced thin
- 1 medium head of cauliflower, cut into florets
- 1 yellow bell pepper, cubed
- 1 teaspoon salt, or more to taste
- 1 cup vegetable broth, made with 2 teaspoons Kitchen Accomplice Veggie Broth Concentrate + 1 cup hot water
- 1 13.5 . oz can coconut milk
- 1 lb medium-sized shrimp, peeled and deviened
- garnish: chopped cilantro and lime wedges
Instructions
- Heat the oil in a large dutch oven, and add the curry paste and saute over high heat for 1-2 minutes. Add the onions and reduce the heat to medium-high, and cook for another minute or two. Then add the cauliflower, bell pepper, and salt and stir well. Pour in the broth and coconut milk, stir to combine, cover and let the mixture simmer until the cauliflower is soft, about 8-10 minutes. Uncover and add in the shrimp, cook until until shrimp are opaque and cooked through. Serve with topped with cilantro and lime wedges, and with steamed rice or rice noodles if desired.