Curried Shrimp with Potato, Cauliflower and Peas is easy to make, has great eye appeal and is a great weekday meal. I usually keep a bag of 20-25 sized shrimp in the freezer along with frozen peas and nan bread. Cauliflower can be bought frozen too, although when I buy fresh cauliflower for other dishes, there is usually some left over for another use.

Curried Shrimp, Potato, Cauliflower and Peas

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Course: Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : Garam Masala is a blended Indian spice available at many grocery stores.

Ingredients 

  • 3 to 4 each 21 to 25 sized shrimp peeled and deveined/serving
  • 1 tbsp garam masala, divided
  • kosher salt to taste
  • black pepper freshly ground to taste
  • 2 tbsp olive oil
  • 1 medium onion peeled and chopped
  • 3 cloves garlic grated on a plane
  • 3 tbsp tomato paste
  • 1 cup fresh cilantro coarsely chopped
  • 2 small russet potatoes
  • 1 small head cauliflower cut into florets
  • 1 cup frozen peas
  • 2 pieces nan or flat bread warmed and cut into wedges

Instructions

  • Gather all ingredients before starting recipe.
  • Toss shrimp in 1/2 teaspoon of garam masala, a drizzle of olive oil and set aside.
  • Peel and chop onion, separate cauliflower into florets, peel and dice potatoes.
  • Heat 1 tablespoon of olive oil in a sauté pan over medium high heat and add shrimp tossed in garam masala, cook until shrimp begins to curl and turn pink, then remove from pan.
  • Add remaining oil to the same sauté pan and heat over medium heat, then add chopped onion and cook until the onion becomes soft, about 5 minutes, then add the grated garlic to the pan and cook until the garlic becomes fragrant, not more than one minute. Remove the pan from the heat, and stir in 3 tablespoons of tomato paste and remaining garam masala. Stir continually to combine.
  • Add the cauliflower, potatoes and cilantro, toss to combine. then add enough water to barely cover. Bring to a boil then reduce to a simmer and cook until potatoes and cauliflower are tender, about 15 minutes.
  • When potatoes are tender, add the frozen peas and cook until warmed through and hot.
  • Add the previously cooked shrimp and serve with warm nan or flat bread.

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