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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 10 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

Courtesy of Food Network Magazine

My Private Notes

Name: Indian Shrimp with Cauliflower
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