Cookwith

Name: Shrimp Coconut Curry with Turmeric-Cumin Cauliflower Mash
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz large shrimp, peeled and deveined; 1 tbsp coconut oil; 1/2 small yellow onion, finely chopped; 1-inch piece fresh ginger, peeled and minced; 2 cloves garlic, minced; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp Kashmiri chili powder or mild paprika; 1/4 tsp garam masala; 1/2 cup full-fat coconut milk; 1/2 cup canned diced tomatoes, drained; Salt, to taste; 1/2 small head cauliflower, cut into florets; 1 tbsp ghee or unsalted butter; 1/4 tsp turmeric powder (for mash); 1/4 tsp ground cumin (for mash); 2 tbsp coconut cream or full-fat coconut milk (for mash); Fresh cilantro leaves, for garnish; 1 small red chili, thinly sliced, for garnish; Lime wedges, for serving

Shrimp Coconut Curry with Turmeric-Cumin Cauliflower Mash

SeasonedPasta4927

This Indian-inspired shrimp coconut curry is all about layers of flavor and textural contrast. Plump shrimp are quickly sautéed with ginger, garlic, and a warming blend of spices, then simmered in coconut milk for a sauce that’s both rich and aromatic. The curry is served atop a silky, golden cauliflower mash spiked with turmeric and cumin, which provides a lighter, earthy base and soaks up every drop of sauce. A scattering of cilantro and fresh chili adds brightness and a pop of color. Perfect for a California summer night—enjoy with cucumber raita and lime wedges for extra freshness.

Ingredients

Instructions

Bring a medium pot of salted water to a boil. Add cauliflower florets and cook until very tender, about 10-12 minutes. Drain well and set aside.
While the cauliflower cooks, heat coconut oil in a large nonstick skillet over medium heat. Add onions and sauté until golden and soft, about 4 minutes.
Add ginger and garlic to the pan. Sauté until aromatic, about 1 minute.
Sprinkle in cumin, coriander, turmeric, chili powder, and garam masala. Stir and toast the spices for 30 seconds until fragrant.
Add the shrimp to the pan, season with a pinch of salt, and sauté for 1-2 minutes until just starting to turn pink.
Pour in diced tomatoes and coconut milk. Stir to coat the shrimp, then simmer gently on low heat for 5-6 minutes, letting the flavors meld. (Do not overcook shrimp.) Taste and adjust salt.
While curry simmers, return the drained cauliflower to the warm pot. Add ghee, turmeric, cumin, and coconut cream. Use a potato masher or immersion blender to mash until creamy and smooth. Season with salt to taste.
To serve, spoon the turmeric-cumin cauliflower mash onto a plate. Top with the coconut shrimp curry. Garnish with fresh cilantro and sliced red chili. Serve with lime wedges on the side.