We just love Indian food and I make it a little different every time, to be quite honest. I rarely use a recipe but they always come out good! This boasts a complex spice flavor profile I think you’ll like. I often add cauliflower or mushrooms (or both) to curried chicken or shrimp, so this curry has just the cauliflower . Pretty good combination, actually. Indian cuisine uses a lot of cauliflower, in fact. This Induction friendly dish pairs nicely with a cucumber mint salad or a crisp green salad.
INGREDIENTS:
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 or seafood broth
4 oz. cream
1 tsp. grated fresh ginger root
2 tsp. my Garam Masala
2 tsp. curry powder
1½ tsp. cumin seed
1 tsp. ground cumin
½ tsp. turmeric
½ c. cilantro leaves, coarsely chopped (optional)
¼-½ tsp. 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 cals, 3.5 g fat, 7.43 g carbs, 2.4 g fiber, 5.03 g NET CARBS, 33.67 g protein, 438 mg sodium
Buttoni's Low-Carb Recipes 