Recipe Image

Curried Shrimp with Cauliflower and Chickpeas

  • 20 m
  • 3 h 20 m
Diabetic Living Magazine
“In this delicious main dish, cauliflower is slow-cooked with curry powder and aromatic vegetables, and shrimp and chickpeas are added in towards the end of the cooking time. Served over brown basmati rice and sprinkled with cilantro and peanuts, this dish will get a thumbs up from anyone eating it!”


    • 5 cups cauliflower florets
    • 1 large onion, cut into ½-inch wedges
    • 1 cup ¼-inch slices carrots
    • 1 cup reduced-sodium chicken broth
    • ½ cup sliced celery
    • 2 tablespoons curry powder
    • 1 teaspoon salt
    • ¼ teaspoon cayenne pepper
    • 2 pounds fresh or frozen medium shrimp in shells
    • 2 (15 ounce) cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
    • 1 cup unsweetened light coconut milk
    • 2⅔ cups cooked brown basmati rice
    • ½ cup snipped fresh cilantro
    • ½ cup chopped unsalted dry roasted peanuts
    • Lime wedges


  • 1 In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2½ to 3 hours.
  • 2 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
  • 3 Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.
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