Nothing beats eating hot curry during a snowstorm! Shake off the chills from the inside out! This is a smooth curry and milder than the vegan curry we usually make.
2-3 tbsp coconut oil
1/2 large onion, chopped
450g raw shrimp, shells removed and cut into bite sized pcs if desired
2 tbsp freshly grated ginger
2 chopped garlic cloves
1/2 batch turmeric spice blend, recipe below
1 cup shelled peas, fresh or thawed if frozen
1 can chopped tomatoes (540ml)
1 can coconut milk (400ml)
Fresh chopped cilantro to taste
In a large pot, saute onions in oil a few minutes, push aside. Add shrimp, garlic, ginger and the spice blend and cook and stir a minute or three, until the spices are toasty but not burning and the shrimp are starting look done. Add the tomatoes and stir well to deglaze pot. Add the peas and bring to a simmer. Test to check shrimp and seasonings. Remove from heat and stir in the coconut milk and cilantro.
Serve with basmati rice and naan bread.
Turmeric spice blend
All measurements are heaping teaspoons and spices are ground:
4 tsp turmeric
2 tsp cumin
2 tsp paprika (I used both smoked and regular)
1/2 tsp cayenne
2 tsp curry powder
2 tsp salt
Add all contents to a mason jar and mix it up. This is enough to do two batches of curry.
Here’s a few pics of yesterday’s playtime on the deserted trails.