COCONUT SHRIMP CURRY WITH CHICKPEAS

Coconut Shrimp Curry with Chickpeas features aromatic spices in a coconut milk sauce, creating a luscious dining experience.

Serve it up with steamed brown rice or white rice for a filling, balanced meal.

"Oh yes!! I love, love, love coconut curry and rice! This looks so perfect, cozy and just plain awesome!"

what our readers think

– olive oil – yellow onion – salt – black pepper – ginger – garlic – ground coriander – ground cumin – ground turmeric – ground cayenne pepper

ingredients

01.

In a large pot such as a Dutch oven, heat oil over medium-high heat. Add the chopped onion and cook for 2 to 3 minutes, until softened.

Stir in the salt, pepper, fresh ginger, fresh minced garlic, coriander, turmeric, cayenne, and curry powder. Continue cooking, stirring often for approximately 5 minutes.

02.

Add the diced tomatoes and coconut milk to the pot and bring to a a full boil. Reduce the heat and cook 5 to 6 minutes, stirring often.

03.

04.

For thicker curry, continue cooking the curry sauce at a full but controlled boil for about 10-20 minutes, or until the sauce reaches your desired level of thickness. Add the peeled shrimp and chickpeas.

Cook until shrimp are pink and curled, approximately 3 to 4 minutes.

05.

Swipe up for full recipe!

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