Curried Shrimp with Potato, Cauliflower, and Peas is super simple to whip up, looks amazing on the plate, and makes for the perfect weekday dinner. I always keep a bag of medium-sized shrimp in the freezer, along with some frozen peas and naan bread. Fresh cauliflower works great if you have it on hand, but frozen cauliflower is just as handy and saves some prep time. Plus, it’s a great way to use up leftover cauliflower from other recipes!
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
- kosher salt and freshly ground black pepper
- 2 tbsp garam masala, divided
- 2 tbsp olive oil divided
- 1 medium onion
- 3 cloves grated garlic
- 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.
- Season shrimp with kosher salt and freshly ground black pepper and toss in 1/2 teaspoon of garam masala mixed with a drizzle of olive oil.
- Peel and chop 1 medium onion and separate 1 small head cauliflower into florets, peel and dice 2 small russet potatoes. Transfer potatoes to a small bowl and cover with water until ready to use.
- 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 3 cloves 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 tbsp tomato paste and remaining garam masala. Stir continually to combine. If the mixture looks a little thick, add 1/4 cup water so that you can stir to combine.
- Add the cauliflower, potatoes and cilantro, toss to combine. Then add enough water to barely cover the vegetables. Bring to a boil then reduce to a simmer, cover with a lid and cook until potatoes and cauliflower are tender, about 15 minutes.
- When potatoes are tender, add 1 cup frozen peas and cook until warmed through and hot.
- Add the previously cooked shrimp and serve with warm nan or flat bread.
