Summary

Ingredients

• 500 g shrimp (s), fresh, peeled or frozen shrimp, thawed and drained well
• 2 carrot (s)
• 3 small bell peppers, yellow, green, red
• 1 small zucchini
• 200 g sour cream
• 100 ml vegetable stock, fresh or instant
• 20 g iner, chopped
• 5 tablespoon tandoori curry paste
• 1 clove (s) garlic, finely chopped

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Instructions

1. Mix sour cream, tandoori curry paste, ginger, and garlic in a bowl.
2. Place shrimp in the curry mixture and refrigerate for 2 hours.
3. Peel the carrots and cut into thin strips (julienne) or slice.
4. Wash, core, and cut the bell peppers into thin strips (julienne).
5. Wash the zucchini and cut into thin strips (julienne) or slice.
6. Heat a large pan over high heat without oil.
7. Add the marinated shrimp and vegetable stock to the pan, and bring to a boil.
8. Fold in the carrots, peppers, and zucchini. Return to a boil, reduce heat to low, cover, and simmer for 15 minutes.
9. Serve with basmati rice, mango chutney, and/or naan bread.