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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

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A fresh, flavorful Thai inspired meal, this Coconut Shrimp and Chickpea Curry is light yet satisfying!


  • 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.


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.

Nutrition Information
Yield 6 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
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