Coconut Shrimp and Chickpea Curry

Coconut Shrimp and Chickpea Curry |

What I’m about to tell you has made my pot-o-excitement bubble and boil for ages! It’s overflowing and about to explode. Ready for it??

Nicole Morrissey, who writes the blog, Prevention RD recently published her first cookbook! Nicole is a Registered Dietition and her cookbook, Prevention RD’s Everyday Healthy Cooking, includes 100 mouth-watering well-balanced recipes that are delicious, fun, creative and healthy! Not only is this exciting in and of itself, but there’s more to the story than that.

Coconut Shrimp and Chickpea Curry |

I “met” Nicole about 7 months ago when I signed a contract write my cookbook. I had never written a cookbook and knew nothing of the process. I was skurd. I needed comfort. I had reached out to a forum of food bloggers, asking if anyone had worked with my publisher, and Nicole responded that she was working with them too!

Prevention RD's Everyday Healthy Cooking - a cookbook by Nicole Morrisey

Since that day, I have poked and prodded Nicole with questions about all facets of writing and publishing a cookbook and she has been the most invaluable resource for me. We have kept each other updated on our progress and both of us are on our second cookbooks for Skyhorse Publishing.

So you can imagine how excited I was when I received Nicole’s cookbook in the mail, got to see the gorgeous fruits of her labor, and feel the giddiness over not only her success, but the fact that this whole cookbook-writing thing actually works! They actually print the books! Hallelujah!!

Prevention RD's Everyday Healthy Cooking - a cookbook by Nicole Morrisey

While going through all of Nicole’s recipes, I was immediately drawn to her Coconut Shrimp and Chickpea Curry recipe. And so I made it and it’s perfect. Cereal. Puuurfection. Next up on my to-make list is her Roasted Blue Cheese Brussels Sprouts. Her Lightened up Apple Crisp is definitely on the agenda this fall…as in right now.

The book includes recipes that suit anyone’s pallet and dietary needs. Nicole includes recipes that incorporate various types of meats, as well as vegetarian, vegan, gluten-free, high fiber, and heart healthy recipes. The options are a-plenty.  And the pictures make you swoon!

Coconut Shrimp and Chickpea Curry |

HUGE congrats to my lady, Nicole Morrisey, for a job well-done! You can purchase her book, Prevention RD’s Everyday Healthy Cooking today and stay tuned for her second book, which is focused on almond flour recipes and will be published in Spring 2014!

And here’s where we give it all away. Because we think you need it, too.

Giveaway Details:

For a chance to win a copy of Nicole Morrisey’s book, simply leave a comment below.  The giveaway ends two week from today (Wednesday, September 18) and the winner will be notified via email.

In the meantime, feast your eyes (and mouth) on Nicole’s Coconut Shrimp and Chickpea Curry!

Note: This Giveaway is closed and a winner has been selected

Coconut Shrimp and Chickpea Curry |

Coconut Shrimp and Chickpea Curry + Prevention RD Cookbook Giveaway!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Julia


  • 1.5 cups dry brown basmati rice
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 1 teaspoon black pepper
  • 1 tablespoon fresh ginger minced
  • 1/2 teaspoon salt
  • 2 cloves garlic minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon ground cayenne pepper
  • 1.5 teaspoons curry powder
  • 1 ounce can diced tomatoes undrained, 14.4-
  • 1 pound large shrimp peeled and deveined
  • 1 ounce can chickpeas drained and rinsed, 15-
  • 1 can light coconut milk
  • 1/2 cup fresh cilantro chopped


  1. In a large saucepan, bring 3 cups water to a boil. Stir in rice and return to a boil. Reduce heat to low and cover. Cook 20 - 30 minutes, according to package instructions.
  2. In a medium-sized stockpot, heat oil over medium-high heat until hot. Add onion, and cook 2 to 3 minutes. Stir in pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking, stirring often, until onion is soft and translucent, approximately 5 minutes.
  3. Add undrained tomatoes to the pot, and cook, stirring constantly, for 1 minute. Add coconut milk and bring to a simmer. Simmer 5 to 6 minutes, stirring often.
  4. Add shrimp and chickpeas, cook until shrimp are pink and curled, approximately 3 to 4 minutes. Stir in cilantro. Serve hot over cooked rice.

Recipe Notes

Julia's changes: Once all of the ingredients were added except for the shimp, I simmered for about 15 minutes instead of 5, simply to reduce the liquid and to make sure the flavors got cooked together.


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  1. Julie

    Currryyyy! I love curry! And rice! And shrimp! So, basically, I guess I need to make this recipe. I’m so excited about your cookbook. Stephie and I were discussing it (and you) this past weekend, and you have to let me know when it’s coming out so I can buy up some copies! Also, we both were thinking about you this weekend, and wishing you had been here eating tacos with us. I hope your week goes ok for you. Hang in there! xoxox

    1. Julia Post author

      Thanks lady! It’ll be a while until both books come out…and don’t you worry, I’ll be flooding your (and Stephie’s) mailbox with them! 🙂 As always, thanks for the encouragement. I could definitely use a Swope-and-Taco session! 🙂

  2. Darlene

    I’m diabetic and trying to change eating habits and trying to find new ways of eating healthy. I love seafood, enjoy curry and chickpeas so your recipe was a pleasure and thank you for sharing. Blessings for your new cookbook.

  3. Heather

    I’m glad you’re celebrating what looks to be such a great book from a fellow RD. And perfect choice of recipe as we head into (hopefully) cooler, crisper days and nights!

  4. Nicole, RD

    Julia! I am totally flattered! It is such a small world indeed and I still can’t believe I “know” another food blogger turned cookbook author…much less with the very same publisher and x2!! It has been so fun going through this process together and bouncing ideas off one another. You’re a joy and I’m so glad to have you in my network and call you a friend. Your blog is stunning and a definite go-to that I recommend all the time. Thank you SO much for this amazing post…I’m just glowing inside!! Now, on to YOUR countdown!!!!! EEEEP!!!!

    1. Julia Post author

      You’re too sweet, my dear! I adore your book and have been showing it to everyone I know. Your photos turned out SO WELL!! AAAAH! I hope mine turn out that well! Anyway, I’m so proud of you and and can’t wait for book 2 to come out – I LOVE almond flour so I’m probably going to dive inside of it and never come out 😉 Hope you have a great weekend, love!!

      1. Colin Peart

        Cooked this today. I also let it simmer for about 20 minutes to get a thicker sauce.
        It asked fantastic and I’ll definitely make it again.

  5. Carolsue

    This looks really good. We eat a lot of curry dishes and especially like to use shrimp — so this would be an ideal recipe for your family!

  6. Robin Zaretsky

    Love the lamb curry in the slow cooker dish!!!! I’ve been following The Plan diet and your cook book has just opened up a whole world of new food ideas I can enjoy and still stay on track with my clean eating way of life. Bravo!

  7. Steph Van de Kemp

    Hey Julia,

    My husband stumbled upon your blog while looking for a gluten-free pancake recipe. He landed on the banana pancake tribute to Jack Johnson post. It was amazing and we’ve been trying your recipes ever since. Just tested out the chickpea curry on my one-year old daughter and she loved it (I followed your recipe minus the shrimp). It’s delish. Love your work!

    1. Julia Post author

      I’m so glad you like the banana pancakes! That recipe continues to be one of my favorites – hard to beat! Thanks so much for your compliment and I’m happy to hear you’re trying and enjoying my recipes! 🙂

  8. Cindy

    This looks fantastic!! My husband and I are searching for relatively quick dishes that are wheat- and soy- free (I’m breastfeeding and my daughter has sensitivities) AND that can be adapted for my husband, who’s on the Keto diet.

    I imagine this recipe could be amazing with quinoa instead of rice, and then it would suit all of our food needs!

    I’m so happy I stumbled on this site 🙂 Dinners other than salad and burgers (sans buns), here I come!!

  9. Katherine Kelton

    This was really easy and great. No onion so I substituted a sad-looking Fiji apple. No ginger so left it out. Simmered for 15 min with chickpeas and then threw in frozen cooked shrimp for a couple minutes, and served over quinoa. I’m sure it will be even better tomorrow!


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