Simple Shrimp & Zucchini Curry
This curry is incredibly simple yet densely rich in flavor and nutrients. Shrimp provides ample protein while the vegetables pack a punch of vitamins. Serve the curry with your choice of grain and you've got a wholesome weeknight meal!
- 2 Tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, diced
- 2 cups zucchini, chopped
- 2 medium sweet potatoes, cubed
- ¼ cup miso paste (of your choice)
- 1 packet curry sauce (7.4 ounces)
- 1 can coconut milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 pound baby shrimp
- 1 cup brown rice (measured dry, before being cooked)
Heat the olive oil on medium-high heat in a large skillet. Add the cumin seeds, mustard seeds, turmeric and curry powder. Stir the seeds and spices for a few minutes in the hot oil, until you hear the mustard seeds begin to pop. Add the diced onion and sauté until it is soft and golden, about 15 minutes. Add the minced garlic and cook for another few minutes, until the garlic is fragrant.
Add the carrots, zucchini and sweet potatoes. Sauté the vegetables for 5 to 10 minutes, until the zucchini begins to get a little softer.
Mix in the miso paste, curry sauce, coconut milk, salt and pepper. Bring everything to a boil, then simmer for 30 minutes, until the sweet potatoes are easily pierced with a fork.
While the curry is simmering, cook the cup of brown rice in 2 cups of water, either on the stove or in a rice cooker.
Once the sweet potatoes in the curry have softened, add the baby shrimp and continue to simmer for 3 to 5 minutes, until the shrimp are cooked through.
To serve, add a few generous scoops of the shrimp curry on top of a bed of brown rice. Enjoy!