Shrimp Curry with Chickpeas and Cauliflower

Name: Shrimp Curry with Chickpeas and Cauliflower
Cuisine: Asian, Indian
Ingredients: 3 tablespoons vegetable oil; 1 onion, finely chopped; ½ large fennel bulb, finely chopped; 1 2-inch piece ginger, finely grated; Kosher salt, freshly ground pepper; 1 5-inch piece lemongrass, tough outer layer removed, lightly smashed; 1 tablespoon red curry paste; 1 tablespoon shrimp paste with bean oil; 1 13.5-ounce can unsweetened coconut milk; 2 cups low-sodium chicken broth; 2 tablespoons fish sauce; ½ head of cauliflower, cut into 1-inch pieces; 1 15.5-ounce can chickpeas, drained, rinsed; 12 ounces shrimp, peeled, deveined; Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)

4 steps

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

Updated at: Thu, 17 Aug 2023 12:11:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories568.4 kcal (28%)

Total Fat37 g (53%)

Carbs35.1 g (14%)

Sugars7.2 g (8%)

Protein27.8 g (56%)

Sodium1567.3 mg (78%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsvegetable oil

1onion

finely chopped

0.5fennel bulb

large, finely chopped

1 x 2 inchginger

piece, finely grated

kosher salt

freshly ground pepper

1 x 5 inchlemongrass

piece, tough outer layer removed, lightly smashed

1 tablespoonred curry paste

1 tablespoonshrimp paste with bean oil

1 x 13.5 ouncecan unsweetened coconut milk

2 cupslow-sodium chicken broth

2 tablespoonsfish sauce

0.5 headcauliflower

cut into 1 - inch pieces

1 x 15.5 ouncecan chickpeas

12 ouncesshrimp

Instructions

Step 1

Heat oil in a Dutch oven or large pot over medium. Add onion and fennel and cook, stirring, until softened, about 6 minutes. Add ginger and cook, stirring, until onion and fennel are very tender, about 2 minutes. Season with salt and pepper.

Step 2

Add lemongrass, red curry paste, and shrimp paste and cook until fragrant, about 1 minute. Add coconut milk, chicken broth, and fish sauce, bring to a boil, then reduce heat and simmer until slightly thickened, 20–30 minutes.

Step 3

Add cauliflower and chickpeas and continue to simmer until cauliflower is tender, about 15 minutes.

Step 4

Add shrimp and simmer until shrimp are cooked through, 3–5 minutes. Discard lemongrass; season with salt. Serve curry over rice; top with cabbage, cilantro, and limes.

View on bon appétit

↑Support creators by visiting their site 😊