Shrimp Cauliflower Curry

Click to enlarge
Click to enlarge

We just love Indian food and tonight I made my regular Shrimp Curry with the addition of cauliflower.  Pretty good combination, actually.  Indians use cauliflower quite frequently in their recipes.  This Induction friendly dish goes nicely with a cucumber mint salad or a crisp green salad.


2 lb. raw shrimp, shelled and cleaned

4 oz. onion, chopped or sliced thinly

1 T. olive oil

3 T. butter

3 plum tomatoes, cubed quite large

2 c. cauliflower, cooked until just barely tender

1½ c. chicken broth

4 oz. cream

1 tsp. grated fresh ginger root

2 tsp. my Garam Masala:

1½ tsp. cumin seed

1 tsp. ground cumin

½ tsp. turmeric

½ c. cilantro leaves, coarsely chopped

approximately ¼-½ tsp. total Xanthan or guar gum to thicken.

DIRECTIONS: Heat a non-stick wok or large non-stick skillet over high heat.  Add cumin seed and Garam Masala and dry roast for a minute or two, stirring until it smells aromatic.   Add oil and butter and sliced onion.  Saute until onion begins to brown.  Add shrimp, tomatoes, chicken broth, ginger, ground cumin, turmeric and lower heat to medium-low.  Simmer for 30 minutes.  Lower heat to lowest setting and add cooked cauliflower, cilantro and cream.  Stir well and continue to simmer on low heat.  When cilantro loses it’s vibrant green color, thicken with successive light dustings of the xanthan or guar gum, stirring continuously, waiting a couple minutes between dustings so as not to overdo the thickening.  When thickened to suit, serve immediately. For anyone at the dining table NOT ON ATKINS, this is divine on steamed basmati rice.  Me, I eat it like a soup or stew, with a spoon. 🙂

NUTRITIONAL INFO: Makes 6 servings, each containing:

290 calories

13.5 g fat

7.43 g  carbs

2.4 g  fiber

5.03 g  NET CARBS

33.67 g  protein

438 mg sodium

78% RDA vitamin B12, 57% RDA vitamin D, 53% RDA copper, 105% RDA selenium, 55% RDA iron

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