Shrimp & Cauliflower Curry
Ingredients
1 Cup Unsweetened Coconut Milk
4 Cups Chicken Stock
24 Oz. Shrimp
5 Cups Raw Spinach
1/2 Head Medium Cauliflower
1 Medium Onion, sliced
1/4 Cup Heavy Cream
3 tbsp. Olive Oil
1 tbsp. Coconut Flour
2 tbsp. Curry Powder
1 tbsp. Cumin
1 tsp. Chili Powder
1/4 tsp. Cinnamon
1/2 tsp. Turmeric
2 tsp. Garlic Powder
1 tsp. Onion powder
1 tsp. Paprika
1/2 tsp. Coriander
1 tsp. Cayenne
1/2 tsp. Ginger (ground, dried)
1/2 tsp. Pepper
1/4 tsp. Xanthan Gum
1/4 tsp. Cardamom
1/4 Cup Butter
Salt & Pepper to taste
Directions
1. Mix all the spices (except coconut flour and xanthan), set aside.
2. In a pan, heat olive oil over high heat. Add onion and cook onion until soft.
3. Add heavy cream, butter, spices and 1/8 tsp of xanthan, stirring them in so everything is well-mixed.
4. After 1-2 minutes, add chicken broth and coconut milk. Stir thoroughly and cover.
5. Cook for 30 minutes. Chop the cauliflower into small florets then add it to curry. Cook for 15 minutes more still covered.
6. Detail shrimp and devein, then add to the curry. Cook additional 1 to20 minutes, uncovered.
7. Measure out coconut flour and 1/8 tsp. xanthan gum and stir well into curry. Let it cook for 5 minutes.
8. Now add spinach and mix well. Cook for 5 to10 minutes more with the lid off.
Nutritional Information Per Serving
Calories 331, Fat 19.5g, Net Carbs5.6.g & Protein 27.4g.