One-Pan Indian-Style 2x Shrimp Curry
with Cauliflower, Creamy Coconut Sauce & Cashews
- Milk
- Shellfish
- Tree Nuts
Tender shrimp and cauliflower simmer in a fragrant coconut curry sauce enriched with warming spices like garam masala and curry powder. Sour cream adds velvety richness while bright green peas provide pops of color and sweetness. Topped with crunchy cashews and an extra drizzle of sour cream, this aromatic dish delivers authentic Indian flavors in a comforting, creamy bowl.
Ingredients
1 teaspoon
Garam Masala
4.5 tablespoon
Sour Cream
(Contains: Milk)
20 ounce
Shrimp
(Contains: Shellfish)
1 unit
Tomato Paste
4 ounce
Peas
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
10 ounce
Cauliflower Florets
½ ounce
Cashews
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Cut cauliflower into bite-size pieces. Roughly chop cashews.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes.
-
While cauliflower cooks, rinse shrimp* under cold water, then pat dry with paper towels.
-
To pan with cauliflower, add another drizzle of oil, shrimp, tomato paste, curry powder, and garam masala. Season with salt and pepper. Cook, stirring constantly, until fragrant, 30-60 seconds.
-
Thoroughly shake coconut milk in container before opening.
-
Add coconut milk and ⅔ cup water (1⅓ cups for 4 servings) to pan with shrimp and cauliflower. Stir until combined; cover and cook until curry is reduced and creamy and cauliflower is tender, 3-5 minutes.
-
Add peas, two packets of sour cream, and ½ tsp salt (four packets of sour cream and 1 tsp salt for 4). Cook, stirring occasionally, until peas are warmed through, about 1 minute more.
-
Taste and season with salt and pepper.
-
Divide curry between bowls. Drizzle with remaining sour cream and garnish with cashews. Serve.
