Indian Shrimp With Cauliflower
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Garam Masala2 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (chopped)3 tbsps
Tomato Paste2 cups
Pea (frozen, thawed)Directions:
1
Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper
2
Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat
3
Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side
4
Remove to a plate with a slotted spoon; set aside
5
Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic
6
Cook, stirring occasionally, until the onion is lightly browned, 3 minutes
7
Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro
8
Cook, stirring to coat, 30 seconds
9
Stir in 3 1/4 cups water and the potatoes
10
Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower
11
Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes
12
Stir in the shrimp and peas; simmer 3 minutes
13
Season with salt and pepper
14
Top each serving with more cilantro
15
Serve with the naan