Shrimp Curry with Low Carbon “Rice” of Cauliflower on Side Dish
by Editorial Staff
The healthy shrimp curry and cauliflower “rice” garnish are a low-carb alternative to traditional rice made entirely from vegetables, spices, and herbs.
Ingredients
- 5 g coconut oil (first cold-pressed)
- 100 g shallots, finely chopped
- 2 garlic cloves, finely chopped
- 35 g fresh ginger, finely grated
- 2 tablespoon curry powder (usually a yellowish concoction of spices – coriander, cumin, turmeric, ginger, cayenne pepper, black pepper, cardamom, Shambhala, bay leaf, and sea salt)
- 2 teaspoon ground dried ginger
- 100 g carrots
- 300 ml of vegetable broth (if you cook with chickpeas, then 400 ml) is ideally linen, but you can limit yourself to plain water;)
- 200 ml low-fat coconut milk (I have 11% fat)
- 400 g raw shrimp
- sea salt to taste
- a handful of coriander, chopped (for garnish and serve)
- chickpeas (in the calculation of the
- nutritional composition, it is not taken into account, add the amount you need depending on your preferences.
FOR CAULIFLOWER RICE (4-6 servings)
- 1 cauliflower inflorescence, chopped into large chunks
- 1 teaspoon virgin coconut oil
- 20-30 sweet onions, cut into small cubes
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- The rest of the spices are optional – see many options in the post above
Directions
- If you are making curry with chickpeas, boil it first (remembering to soak it overnight with a gram of lemon juice) or use ready-made chickpeas from a jar;
- Heat oil in a medium saucepan or skillet, add onion, and simmer for 7-10 minutes until it becomes translucent;
- Add garlic, fresh ginger, and carrots and simmer for another 5 minutes;
- Then add curry powder and ground ginger and mix well;
- Pour the vegetable stock into a saucepan and simmer everything over low heat for another 10 minutes, until the carrots are tender;
- Add coconut milk and shrimp and simmer for another 4-5 minutes, depending on their size, until the shrimp are pink and cooked through;
- Serve with brown rice, kina, or any of your favorite cereals, cauliflower “rice” or stews / steamed vegetables;
- CAULIFLOWER RICE: RAW VERSION: simply place the sliced cabbage in a food processor or blender and chop it into small crumbs similar to “rice” in size and texture;
- Cauliflower contains a lot of natural organic moisture, therefore, if you wish, to make the “rice” more crumbly, you can squeeze out excess juice by placing the chopped cabbage in a filter bag (nylon golf) and squeezing out excess water with your hands (see the post about preparing pizza base in the snack section); add the rest of the ingredients; store in the refrigerator in an airtight container;
- ROASTED VERSION: simply place the sliced cabbage in a food processor or blender and chop it into small crumbs, reminiscent of “rice” in size and texture;
- Cauliflower contains a lot of natural organic moisture, therefore, if you wish, to make the “rice” more crumbly, you can squeeze out excess juice by placing the chopped cabbage in a filter bag (nylon golf) and squeezing out excess water with your hands (see the post about preparing pizza base in the snack section); Heat the coconut oil in a saucepan or skillet and lightly sauté the cauliflower and onions for about 5-7 minutes, until softened; add all the other ingredients to the “rice” in the pan; store in the refrigerator in an airtight container;
Enjoy your meal!
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