Cauliflower with Shrimp & Chickpea Curry
plus Rice, Yogurt & Cilantro
Cauliflower with Shrimp & Chickpea Curry
Tender shrimp and chickpeas simmer with cauliflower in a fragrant curry, served over rice and finished with cool yogurt and fresh cilantro.
Ingredients
For 2 servings
- 10 ounce Cauliflower Florets
- 1 unit Chickpeas
- ¼ ounce Cilantro
- 1 tablespoon Curry Powder
- 5 ounce Curry Sauce Base
- 1 teaspoon Garam Masala
- ½ cup Jasmine Rice
- 1 unit Onion
- 10 ounce Shrimp
- 2 tablespoon Yogurt
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
DifficultyMedium
Prep Time10m
Total Time30m
Calories860
Protein38g
Carbs97g
Fat33g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a dairy-free version, swap the yogurt for a plain unsweetened coconut yogurt or skip it entirely. If shellfish is an issue, replace the shrimp with extra chickpeas or cubed tofu to keep the dish hearty and protein-rich.
What to serve with it
Serve with warm naan or flatbread to scoop up the curry, plus a crisp cucumber-tomato salad for freshness. A simple mango chutney or lime wedges also balance the spice and round out the meal.
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