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.

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  • Course Dinner
  • Cuisine Indian
  • Keyword 30 Minute Meal, All-Seasons, Comfort food, Cook Top Dinner, Delicious, Flavor, Simple
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
35 minutes
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
35 minutes
Garam Masala is a blended Indian spice available at many grocery stores.
Degree of Difficulty
  • 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 tbspn olive oil
  • 1 medium onion peeled and chopped
  • 3 cloves garlic grated on a plane
  • 3 tbspn 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
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Toss shrimp in 1/2 teaspoon of garam masala, a drizzle of olive oil and set aside.
  3. Peel and chop onion, separate cauliflower into florets, peel and dice potatoes.
  4. 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.
  5. 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.
  6. 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.
  7. When potatoes are soft, add the frozen peas and cook until warmed through and hot.
  8. Add the previously cooked shrimp and serve with warm nan or flat bread.

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