I’m Back With A Recipe

by | Mar 10, 2017 | Uncategorized

I’m Back With A Recipe

Sorry about the radio silence last week!  Things were busy and I didn’t make time to sit down and write.  However, I did have a chance to cook up one of my favorite dishes which I have decided to share today!  It is a bit unconventional, but it is one of my go-to family meals when I only have 15-20 minutes to make something that is nourishing and satisfying, but easily delivers complex flavors that I crave.

Before we moved, there was a killer Indian restaurant just down the street.  We ate there at least once a month and my daughter loved their Lentil daal when she was younger.  The naan bread was always soft and fluffy with lots of garlic and rosemary.  In the bowls of basmati rice, I often came across whole cardamom seeds still in tact.  My husband and I craved the flavors and aromas at the end of a long work week.

Now, we live about 20 minutes away from any chain restaurant, much less an authentic Indian restaurant.  Naturally, I had to create something in the kitchen to satisfy our old family tradition.  This dish is unconventional in the sense that I use frozen shrimp for the protein source for the simple reason that it is a staple in our freezer and quick cooking.  I also load up the curry with lots of kale and often serve this over fluffy millet.  I don’t think it qualifies as traditional Indian food, but it is close enough for us.  🙂

 

 

PictureQuick and Easy Indian Curry with KaleIngredients: 

  • 1-2 tablespoons high heat cooking oil such as avocado or grape seed
  • 10-15 medium shrimp – peeled and deveined (or 3/4 cup chickpeas)
  • 1 jar Indian curry (there are so many varieties at grocery stores, just choose a couple of your favorites and keep them in your pantry, butter sauce, almond korma or coconut curry work nicely in this recipe, but any would be great)
  • 1 can coconut milk (full fat or low fat depending on your preference)
  • 1/2 – 1 teaspoon each of coriander, turmeric, cumin, garlic powder, onion powder and ginger depending on how much spice you like
  • optional: 1 tbsp maple syrup to offset the earthy flavors
  • Salt, pepper and cayenne to taste
  • 1 large bunch of kale, de-stemed and roughly chopped

Heat the oil in a medium-large sauté pan over medium high heat and sear the shrimp in a single layer, only 1-2 minutes each side just until color develops.  (Alternatively you could use chickpeas as a vegetarian protein source in which case skip this step and add cooked chickpeas in with the coconut milk).  Remove from pan and set aside.  Pour the contents of the jarred curry into the pan and lower the heat.  Stir up any bits from searing the shrimp.  Add the can of coconut milk and stir to combine.  Add spices  and let the mixture simmer for 5-10 minutes.  Taste the curry then

Pictureadd salt, pepper, cayenne and/or maple syrup based on your preferences.  Add the chopped kale, stir and simmer another two minutes just until the kale brightens in color.  Add the shrimp and any juices back into the curry.  Stir to combine.  Serve immediately over basmati rice or millet.  If you live on the wild side, add extra cayenne on top like I did.  😉  Enjoy! 

Until next time, eat well!

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Questions: Do you have a favorite Indian dish?  Have you tried any of the jarred curry varieties, if so which is your favorite?  How do you think your family would respond to this dish?