Name: Garam Masala Cauliflower and Shrimp Stew
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound medium shrimp, peeled and deveined; 2 teaspoons garam masala; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 onion, diced; 3 cloves garlic, chopped; 3 tablespoons tomato paste; 1 cup chopped fresh cilantro, plus more for topping; 2 small russet potatoes (about 8 ounces each), peeled and diced; 1 small head cauliflower, cut into florets (about 4 cups); 2 cups frozen peas, thawed; 2 pieces naan or other flatbread, warmed and cut into wedges

Directions

Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine