Kanchan Koya popped into Feedfeed Brooklyn and made Turmeric Shrimp Curry. Find more delicious recipes here. Find more from Kanchan here.
Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes Serves or Makes 4 servings
In a heavy-bottomed pot, heat the coconut oil on a medium-high flame. Sautée the onions until soft and translucent for about 5 minutes. Add the ginger, curry leaves, coriander, turmeric, salt, and pepper and sautée for a minute.
Add the coconut milk and reduce the flame to low. Stir in your fridge forage haul, add green beans and carrots and cook with the lid on for 10-12 minutes until cooked through. Add the shrimp in 5-8 minutes of cooking.
Uncover the pot and stir in the tamarind and cayenne, allowing the mixture to simmer for another 2 minutes. Stir in the cilantro.
Serve ladled over rice or quinoa. Freeze extras for up to 3 months.