One Pot Vegetable Shrimp Curry with Herbed Cauliflower Rice made with coconut milk and warming spices for a super flavorful, healthy 30-minute meal the whole family will love! Recipe in partnership with ALDI.
Holy moly. I took a bite of this god-sent Vegetable Shrimp Curry and declared to Jeff that it may just be the best thing I’ve ever made.
But ya know when you make homemade curry and it’s good but it’s not Indian restaurant good? Like, not a substitute for takeout situation? This homemade version is AS GOOD as the restaurant version. Did I mention it’s also super-duper simple to make, requires one skillet (for the curry, that is), and is loaded with all the fabulous veggies? Or that it’s crazy wholesome and naturally gluten-free? We’re in business, my friends!
Pssst—if you want to make this vegetarian, I would sub baked tofu or two cans or three cups of chickpeas/lentils and it’ll still be blow-your-mind good.
How to Make The Best Shrimp Vegetable Curry
Now let’s chat about these here fine ingredients so you can get to making the Vegetable Shrimp Curry of your dreams. The ingredient list looks lengthy because it’s packed with warming spices and veggies but I promise this recipe is super simple and quick. It’ll be on the table in under 30 minutes!
Frozen Shrimp: ALDI has an amazing selection of fresh and frozen seafood at an incredibly affordable price. I always look for sustainable seafood and Fremont Fish Market Medium Raw Peeled Shrimp (peeled and deveined tail off) is my go-to, complete with the Best Aquaculture Practices seal and all.
It comes frozen so I simply dump it in a colander and run cold water over it until it’s thawed. It takes next to no time to cook in this curry! Make sure not to overcook it as nothing ruins a wondrous curry like rubbery shrimp. I used two 12oz packages in this recipe because hey, I live with a man that eats a lot. I like to make meals that feed us for at least two nights. The leftovers taste even better, if I dare say.
Full Fat Coconut Milk: The amazingly luxurious plant fats in canned coconut milk are what make this curry so velvety smooth. The rest of the liquid comes from Happy Harvest canned tomatoes from ALDI and some vegetable broth for more oomph.
Of note, if your coconut milk doesn’t have preservatives and stabilizers to prevent it from separating, you may open it and find all the fat at the top and the water at the bottom like I did. If that happens, don’t fret. Simply dump it into a bowl and whisk until smooth and then measure. You can also whiz it in the blender.
Veggies: I used onion, bell pepper, frozen peas, and fresh organic baby spinach to boost the plant power in this recipe. You could easily leave out the shrimp and add more veggies like mushrooms, carrots, sweet potato, and green beans if you’re feeling a veggie version. I love how colorful this Shrimp Vegetable Curry is. Just looking at it makes me smile!
Warming Spices: Ahhh, the key to the dopest curry in all the land. I used curry powder, coriander, ground ginger (feel free to use fresh instead), turmeric, and a good amount of kosher salt to really make the flavors pop here. Complemented with the acid from the canned tomatoes, it’s perfectly balanced. All of these spices all have lovely anti-inflammatory properties as well, so we’re hitting two birds with one stone here.
Herbed Cauliflower Rice: I’m a huge fan of good old rice (the ALDI Specialty Selected Brown Basmati Rice imported from India is a staple if you prefer real rice) but I thought it would be fun to show you how I make the oh-so-trendy cauliflower rice. I used two bags of Season’s Choice Plain Riced Cauliflower from ALDI and while I don’t think it tastes like rice, it cooks up in no time and provides a nice textured base to soak up all the yummy juices.
Click here to explore fresh and frozen seafood from your local ALDI and seasonal produce options!
The key is flavoring every level of the meal, meaning you don’t want to pour an insanely flavorful curry over bland cauliflower. To make, I sauté the riced cauliflower from frozen in a large skillet over medium heat in a bit of oil. Once it’s nice and softened, I season it with kosher salt, garlic powder, a huge handful of chopped cilantro, and a gentle squeeze of lime juice to make it sing. Jeff and I are obsessed!
I served this delectable meal garnished with plenty of freshly chopped cilantro leaves and ALDI Simply Nature Organic Naan for dipping. Curry in a hurry, my lovelies!
Please let me know how this vegetable shrimp curry recipe turns out for you by leaving a star rating and/or comment! I hope you’re as obsessed as I am.
CRAVING MORE MUFFIN GOODNESS? DON’T MISS MY OTHER GO-TO CURRY RECIPES:
- Creamy Vegetable Chickpea Curry
- Thai Curry Soba Noodle Bowls
- Curried Cauliflower Chickpea Buddha Bowl
- Slow Cooker Curried Butternut Chili
- Curried Chickpea Salad
Vegetable Shrimp Curry with Herbed Cauliflower Rice
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Meals
- Cuisine: Indian
Vegetable Shrimp Curry with Herbed Cauliflower Rice made with coconut milk, tomatoes, and warming spices for a super flavorful, healthy 30-minute meal the whole family will love!
For the Curry:
- 1 tbsp Simply Nature 100% Pure Avocado Oil (or Simply Nature Organic Coconut Oil)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tsp curry powder
- 1 1/2 tsp coriander
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1 tsp kosher salt
- 1–14.5oz can Happy Harvest diced tomatoes (do not drain)
- 1 cup canned full fat coconut milk*
- 1/2 cup vegetable broth
- 2–12oz packages Fremont Fish Medium Raw Peeled Shrimp, thawed
- 1/2 cup frozen peas
- 2 cups organic baby spinach
- chopped cilantro and Specially Selected Original Naan Bread, for serving
For the Herbed Cauliflower Rice:
- 2–12oz bags frozen Season’s Choice Plain Riced Cauliflower
- 1/2 cup cilantro leaves, chopped
- 1/2 tsp kosher salt (to taste)
- 1/4 tsp garlic powder
- 1 tsp lime juice
- Heat oil in your largest skillet. Once hot add onion and a pinch of salt and cook for 3 minutes, stirring often. Add pepper and cook for another 3 minutes.
- Add garlic, spices, and salt and cook for 1 minute. Add tomatoes, coconut milk, and vegetable broth and to a boil. Reduce heat and simmer for 5 minutes, stirring often.
- Meanwhile, make cauliflower rice by heating another large skillet over medium heat with 1 tbsp oil. Once hot, add cauliflower rice and cook for about 10 minutes or until tender. Turn off heat and add salt, garlic powder, cilantro, and lime juice. Taste and adjust seasoning if needed.
- Bring curry back to medium heat and add peas and spinach, cooking just until almost wilted. Add shrimp and cook for 2-3 minutes, or until just cooked through. Garnish with cilantro and serve over cauliflower rice with naan.
*If coconut milk is separated, simply dump it into a bowl and whisk the water with the fat until smooth and creamy and then measure.