Indian Shrimp with Cauliflower
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 430 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 145 milligrams
- Sodium
- 960 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 10 grams
- Protein
- 28 grams
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.
