I struggled making this dish, none the less it turned out splendidly. I had nothing prepped resulting in some timing issues. None the less, it got Ladders, my roommate, seal of approval even with all my cursing at the food! I take it as a huge compliment when she tries something, she thinks she may not like and I prove her wrong. I have the affect in the kitchen. I had made curry once before and I didn't like it, but curry always sounds so scrumptious. This turned out to be a keeper, for both Ladders and I.
This dish should take you about 30 minutes, 40 minutes, if you are slow like me to make. I used Penzey's sweet curry powder and decided to give it a little heat with red pepper flakes. I like this curry too because it does not use coconut milk, something I don't use often unlike yogurt. You can substitute the shrimp with tofu or chicken. This was an insanely easy weeknight meal served with brown rice. There is a lot of flexibility with the recipe too, enjoy!
1/2 pound extra-large shrimp
Salt and ground black pepper
2 tablespoons olive oil
1 onion, diced
1 tablespoon freshly grated ginger
4 garlic cloves, minced or grated
1/4 teaspoon red pepper flakes (depending on the curry you use)
1 1/2 cups low sodium chicken broth
1 tablespoon cornstarch
1/2 pound red potatoes, cut into 1/2-inch chunks
1/2 a head of cauliflower florets (2 cups)
1/2 cup frozen peas
1/4 cup minced fresh cilantro (optional)
- Season the shrimp with salt and pepper. Heat 1 tablespoon of oil in a medium pot or 12-inch non-stick skillet, with a lid, over medium heat. Add the shrimp and cook on each side for 2 minutes. Transfer the shrimp to a clean bowl and set aside.
- Add the remaining tablespoon of oil to the pot, heating over medium heat. Add the onion, curry powder, and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and ginger and cook, 30 seconds.
- In a small bowl or measuring cup, whisk the chicken broth and cornstarch together to dissolve the cornstarch. Add the mixture to the pot. Add potatoes and cauliflower. Reduce heat to medium-low, cover, and cook until the vegetables are tender, 7 to 10 minutes.
- Add the shrimp and peas to the pot, returning it to a brief simmer. Remove from the heat and stir in yogurt and cilantro. Season with slat and pepper to taste. Enjoy!