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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
738
CALORIES
$3.55
PER SERVING
Shrimp Curry with Chickpeas and Cauliflower
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Ingredients
15 INGREDIENTS
4 SERVINGS
Kosher Salt & Freshly Ground Pepper
kosher salt & freshly ground pepper
Fish Sauce
2 tbsp fish sauce
Lemongrass
5 in lemongrass
tough outer layer removed, lightly smashed
Chickpeas
15 1/2 oz chickpeas
drained, rinsed
Cauliflower
1/2 head cauliflower
cut into 1-inch pieces
Fresh Ginger
2 in fresh ginger
finely grated
Vegetable Oil
3 tbsp vegetable oil
Shrimp
12 oz shrimp
peeled, deveined
Fresh Fennel
1/2 bulb fresh fennel
finely chopped
Low Sodium Chicken Broth
2 cups low sodium chicken broth
Shrimp Paste
1 tbsp shrimp paste
with bean oil
Red Curry Paste
1 tbsp red curry paste
Onion
1 whole onion
finely chopped
Canned Unsweetened Coconut Milk
13 1/2 oz canned unsweetened coconut milk
Basmati Rice
basmati rice
shredded purple cabbage, cilantro or basil, and lime wedges
Directions
10 STEPS
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Health Info
Macros
98g
CARBS
44g
FAT
53g
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?