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.