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Shrimp Curry with Chickpeas and Cauliflower

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.
5
1,790
1,558
1 hr
TOTAL TIME
1095
CALORIES
$4.32
PER SERVING
Shrimp Curry with Chickpeas and Cauliflower
Ingredients
15 INGREDIENTS
4 SERVINGS
Kosher Salt
kosher salt
freshly ground pepper
Fish Sauce
2 tbsp fish sauce
Lemongrass
5 in lemongrass
tough outer layer removed, lightly smashed
Red Curry Paste
1 tbsp red curry paste
Shrimp Paste
1 tbsp shrimp paste
with bean oil
Onion
1 whole onion
finely chopped
Cauliflower
1/2 head cauliflower
cut into 1-inch pieces
Vegetable Oil
3 tbsp vegetable oil
Shrimp
12 oz shrimp
peeled, deveined
Unsweetened Coconut Milk
13 1/2 oz unsweetened coconut milk
Fresh Fennel
1/2 bulb fresh fennel
finely chopped
Chickpeas
15 1/2 oz chickpeas
drained, rinsed
Fresh Ginger
2 in fresh ginger
finely grated
Low-sodium Chicken Broth
2 cups low-sodium chicken broth
Basmati Rice
basmati rice
shredded purple cabbage, cilantro or basil, and lime wedges
Directions
10 STEPS
View Directions on Bon Appétit
Health Info
Macros
158g
CARBS
50g
FAT
72g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
What is Shrimp Curry?
What ingredients do I need to make Shrimp Curry?
How do I prepare the shrimp for Shrimp Curry?
What cooking techniques are used to make Shrimp Curry?
What are some tips and tricks for making Shrimp Curry?
Can I make substitutions for certain ingredients?
How do I adjust the consistency of the Shrimp Curry?
How do I store leftover Shrimp Curry?