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Shrimp And Veggie Curry

Shrimp and Veggie Curry recipe image
This vibrant Shrimp and Veggie Curry is a comforting, one-pot meal that brings the warmth of Indian spices to your table in under an hour. The base of sauted onions and garlic is deepened with curry powder and a hint of cinnamon, creating a fragrant sauce that coats every ingredient. Fresh carrots and zucchini add texture and natural sweetness, while canned tomatoes provide a rich, tangy body. Sweet raisins offer a delightful contrast to the savory spices, and plump shrimp cook quickly, absorbing the complex flavors. Served over fluffy brown rice and optionally topped with banana slices for a touch of tropical flair, this dish is perfect for busy weeknights. Its hearty enough to satisfy the whole family yet light enough to feel healthy. Simple ingredients come together to create a sophisticated flavor profile that is both exotic and familiar.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 179.9
Dietary: Gluten-free
Description
This vibrant Shrimp and Veggie Curry is a comforting, one-pot meal that brings the warmth of Indian spices to your table in under an hour. The base of sauted onions and garlic is deepened with curry powder and a hint of cinnamon, creating a fragrant sauce that coats every ingredient. Fresh carrots and zucchini add texture and natural sweetness, while canned tomatoes provide a rich, tangy body. Sweet raisins offer a delightful contrast to the savory spices, and plump shrimp cook quickly, absorbing the complex flavors. Served over fluffy brown rice and optionally topped with banana slices for a touch of tropical flair, this dish is perfect for busy weeknights. Its hearty enough to satisfy the whole family yet light enough to feel healthy. Simple ingredients come together to create a sophisticated flavor profile that is both exotic and familiar.
Ingredients
  • 2 teaspoon Oil
  • 1/2 lg Onion; sliced
  • 1 cloves Garlic; minced
  • 1 tablespoon Curry powder
  • 1 ds Cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Water
  • 1 lg Carrots; sliced 1/4" thick
  • 1 lg Zucchini; quartered, sliced
  • 5 1/2 ounce Canned whole tomatoes, cut
  • 2 tablespoons Raisins
  • 8 oz Shrimp; peeled and deveined
  • 2 cups Brown rice; cooked
  • 1 medium Banana; coarsely chopped (optional)
Directions
  1. 1
    Heat oil in a large skillet or saucepan over medium heat.
  2. 2
    Add sliced onion and minced garlic. Saut until onions are soft and translucent, about 3-4 minutes.
  3. 3
    Stir in curry powder, cinnamon, and salt. Cook for 1 minute until fragrant.
  4. 4
    Pour in water and bring the mixture to a boil.
  5. 5
    Add sliced carrots. Cover and simmer for 10 minutes until carrots begin to soften.
  6. 6
    Add sliced zucchini, canned tomatoes with their juice, and raisins.
  7. 7
    Add shrimp. If using pre-cooked shrimp, wait until the last 2-3 minutes of cooking to add them just to heat through.
  8. 8
    Cover and simmer for another 10 minutes, or until shrimp are pink and cooked through and vegetables are tender.
  9. 9
    Place cooked brown rice in a serving dish.
  10. 10
    Spoon the hot vegetable and shrimp curry over the rice.
  11. 11
    Sprinkle with chopped banana if desired. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 179.9kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1252.2mg53%
Total Carbohydrate 42.0g15%
Dietary Fiber 16.6g67%
Sugars 10.4g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, curry, vegetables, indian, rice, quick, dinner, spicy, healthy, one-pot, seafood, tomato, zucchini, carrots, raisins, cinnamon, garlic, onion, banana, weeknight
Read it online: https://www.chefs-mate.com/recipe/shrimp-and-veggie-curry/