Creamy Shrimp and Potato Curry with Tomato and Carrot
Dive into a bowl of this incredibly comforting and aromatic curry, where plump, juicy shrimp are enveloped in a rich, velvety sauce infused with fragrant spices. The tender chunks of potato and sweet carrots absorb the creamy coconut goodness, while the acidity of the tomatoes brightens every spoonful. This dish is a warm hug in a bowl, reminiscent of vibrant Indian kitchens, promising a delightful balance of sweet, savory, and subtly spicy notes that will transport your taste buds to an exotic culinary adventure. It's a truly satisfying and flavorful experience that lingers long after the last bite.
Ingredients
- •1.5 lbs large shrimp, peeled and deveined
- •1 tablespoon coconut oil or vegetable oil
- •1 large onion, finely chopped
- •3 cloves garlic, minced
- •1 inch ginger, grated
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon turmeric powder
- •1/4 teaspoon cayenne pepper (adjust to taste)
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 (13.5 ounce) can full-fat coconut milk
- •2 medium potatoes, peeled and diced into 1-inch cubes
- •2 carrots, peeled and sliced into rounds
- •1/2 cup vegetable broth or water
- •Salt to taste
- •Fresh cilantro, chopped, for garnish
- •Optional: Steamed basmati rice for serving
Dietary Info
Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2
Add minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for another minute, stirring constantly, to toast the spices.
- 3
Pour in the can of diced tomatoes (undrained), coconut milk, diced potatoes, sliced carrots, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes and carrots are tender.
- 4
Add the peeled and deveined shrimp to the curry. Stir gently and cook for 3-5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp.
- 5
Season the curry with salt to taste. Taste and adjust spices if needed.
- 6
Remove from heat. Ladle the creamy shrimp and potato curry into bowls.
- 7
Garnish generously with fresh chopped cilantro. Serve hot, optionally with steamed basmati rice to soak up all the delicious sauce.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
