All the soothing, healing, cozy vibes are coming at you with Shrimp Turmeric Curry.
I love me a good curry, no matter what the weather. After years of making Quick Chickpea Curry, I’ve branched out to include some new flavor profiles and proteins in my favorite make-ahead lunch or dinner dish.
Why is Shrimp Turmeric Curry the book-inspired recipe for The Curious Secrets of Yesterday?
Spices and holistic health are a huge part of main character Tulsi’s life in The Curious Secrets of Yesterday. I’ve recently discovered the wonders of turmeric, which is supposed to be great for inflammation. I wanted to incorporate this healing spice into my book-inspired recipe for this women’s fiction novel.
Tulsi lives in Salem, MA, where fresh, succulent seafood is never far from reach. While most curries I’ve tried are made with chicken or another type of meat, I decided to use shrimp in this Turmeric Curry.
How spicy is Shrimp Turmeric Curry? (Spoiler alert: not very. It’s super mild.)
I love the spice level in this curry, which is… mild. Because, I’m a wimp.
While I love the flavor of authentic curries, I can’t really handle their heat level. One of the best things about Shrimp Turmeric Curry is that it offers up a unique, earthy flavor without blowing the tastebuds off your tongue. In fact, there’s barely any spiciness in this dish at all.
If you want to amp up the heat, I suggest adding in more fresh ginger (or dried ginger!) or black pepper.
A healthy make-ahead lunch (or dinner)
After devouring everything we could in France, Mr Tart and I have been on a mission to 1) eat a little healthier, and 2) make filling meals at home that use whole, nutritious, and seasonal ingredients.
Shrimp Turmeric Curry checks both of these boxes. This dish is full of lean proteins like shrimp and chickpeas that we can fill up on without feeling guilty.
The curry is bright and colorful, thanks to the green pepper and torn kale. Normally, I’m not a huge fan of kale. But, when you drench in a pool of delicious curry sauce, I’m all for it.
And, as I mentioned, turmeric is so good for you, as is the fresh ginger grated into the curry.
The most decadent thing about this meal is probably the coconut milk. And the basmati rice I served it over. But, you need something to feel like you’re cheating a little bit, right?
What I love about Shrimp Turmeric Curry
Although adding turmeric to lattes is all the rage right now, I can’t stand the flavor in anything that’s supposed to be sweet. However, I love turmeric in this curry dish.
The earthiness is brightened by the lime and smoothed out by the creamy coconut, and spices in this meal combine to create a cozy, comforting meal that comes together super quickly.
As with most curry dishes, Shrimp Turmeric Curry tastes better the longer the flavors hang out together. Which means this is a great dish to make ahead of time for lunch during the week or a cozy supper. Anything I can make once and still enjoy the third or fourth time is A-OK in my book.
What should I serve with Shrimp Turmeric Curry?
Shrimp Turmeric Curry is best served over Basmati rice or quinoa, but you could also serve it over roasted or steamed veggies if you’re looking to keep things grain-free.
A crisp salad like Simple Shepherd’s Salad would be a refreshing appetizer in the summer, and a bowl of Apple Butternut Squash Soup would pair with it great in the colder months since there’s some curry powder in the soup. For an easy dessert, scoop some Citrus Breeze Ice Cream into a cone or bake up a batch of Chai Latte Bars.
Shrimp Turmeric Curry
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 small onion, diced
- 1 small green pepper, diced
- 2 tbsp extra-virgin olive oil
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tsp grated fresh ginger
- 1/2 tsp garam masala
- 1 13.5-oz can coconut milk
- 1 15.5-oz can chickpeas, rinsed and drained
- 2 cups kale, stems removed and torn into small pieces
- 1/2 lime, juiced
- chopped cilantro, for garnish (optional)
Instructions
PREP INSTRUCTIONS
- Dice your onion and green pepper. Set aside.
- Rinse and drain your chickpeas. Set aside.
- Tear/chop the kale into small pieces; discard stems. Set aside.
- Juice the lime. Set aside.
- Grate ginger. Set aside.
- Chop cilantro, if using. Set aside.
- Peel and devein the shrimp. Set aside.
COOKING INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add the onion and green pepper and stir to coat. Cook veggies until softened, 7-10 minutes.
- Stir the turmeric, salt, black pepper, and garam masala into the skillet. Cook 1-2 minutes, until spices are fragrant.
- Stir the drained chickpeas and the grated ginger into the skillet, then pour in the coconut milk.
- Bring the curry mixture to a simmer, then add the shrimp to the skillet. Cook shrimp 3-4 minutes.
- Stir the kale into the curry and let cook 3-4 minutes, until kale has wilted down.
- Stir the lime juice into the curry and remove from heat. Serve immediately over rice or another grain, with a sprinkling of chopped cilantro, if desired.
