Shrimp Turmeric Curry
This bright, flavorful curry is full of healthy ingredients like kale and chickpeas, and healing spices like turmeric and ginger. It comes together in only 25 minutes and is a great make-ahead meal for lunch or dinner.
Servings 6 servings
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.