Go Back

Shrimp and Cauliflower Curry

This makes 6 total servings, each being 331 Calories, 19.5g Fats, 5.6g Net Carbs, and 27.4g Protein.
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • 24 Oz. Shrimp
  • 5 Cups Raw Spinach
  • 4 Cups Chicken Stock
  • 1 Medium Onion
  • ½ Head Medium Cauliflower
  • 1 Cup Unsweetened Coconut Milk
  • ¼ Cup Butter
  • ¼ Cup Heavy Cream
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Curry Powder
  • 1 Tbsp. Coconut Flour
  • 1 Tbsp. Cumin
  • 2 tsp. Garlic Powder
  • 1 tsp. Chili Powder
  • 1 tsp. Onion powder
  • 1 tsp. Cayenne
  • 1 tsp. Paprika
  • ½ tsp. Ginger ground, dried
  • ½ tsp. Coriander
  • ½ tsp. Turmeric
  • ½ tsp. Pepper
  • ¼ tsp. Cardamom
  • ¼ tsp. Cinnamon
  • ¼ tsp. Xanthan Gum
  • Salt + Pepper to taste

Instructions
 

  • Mix all spices (except xanthan and coconut flour), set aside.
  • Cut 1 medium onion into slices.
  • Bring 3 tbsp. olive oil to hot heat in a pan. Add onion, cook onion till soft.
  • Add butter, heavy cream 1/8 tsp. xanthan and spices, stir it in so it's all mixed well.
  • After about 1-2 mins of the spices sweating, add 4 cups chicken broth, and 1 cup coconut milk. Stir well and cover.
  • Cook for 30 mins, with the lid on. Chop cauliflower into small florets then add to curry. Cook for another 15 minutes, covered.
  • Detail and devein shrimp, then add them to the curry. Cook for an additional 10-20 minutes with the lid off.
  • Measure out coconut flour and 1/8 tsp. xanthan gum and stir well into curry. Let cook for 5 minutes.
  • After 5 minutes, add spinach and mix it in well. Cook for an addition 5-10 minutes with the lid off.