Curried Shrimp with Cauliflower and Chickpeas

Name: Curried Shrimp with Cauliflower and Chickpeas
Total time: 3 h 20 min
Ingredients: 5 cups cauliflower florets; 1 large onion, cut into 1/2-inch wedges; 1 cup 1/4-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; 2 ⅔ cups cooked brown basmati rice; ½ cup snipped fresh cilantro; ½ cup chopped unsalted dry roasted peanuts; Lime wedges

2 Ratings
2 Reviews

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!

EatingWell Test Kitchen

Source: Diabetic Living Magazine

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Recipe Summary

active:

20 mins

total:

3 hrs 20 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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 2 1/2 to 3 hours.

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Step 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.
Step 3
Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.

Nutrition Facts

Serving Size:

1 1/3 cups shrimp mixture and 1/3 cup rice

Per Serving:

337 calories; protein 30.2g; carbohydrates 39.7g; dietary fiber 8g; sugars 4.4g; fat 7.8g; saturated fat 2.2g; cholesterol 158.8mg; vitamin a iu 2669.4IU; vitamin c 34.3mg; folate 47.4mcg; calcium 105.8mg; iron 2.1mg; magnesium 53.2mg; potassium 648.2mg; sodium 528.2mg.

Exchanges:

3 lean protein, 2 starch, 1 1/2 vegetable

2 Ratings

5 star values: 0
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 1

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Lone Hougaard Ross

01/27/2022

I tried 10 min in the instant pot vs crockpot and it still turned to mush. Double the spices which I do for all these recipes on this site and flavour was still good. I would do again but try it stove top instead and add the cauliflower towards the end

SarahCP

02/24/2021

Definitely do not need the crock pot for this recipe! The result was a big mushy mess. Cooked it on high for 2 hours. Cauliflower, onion and peppers were so over cooked that they were simply goo, and a brownish goo at that. Nothing like the picture. Flavor was meh - I will not make it again. Sad waste of shrimp!

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Curried Shrimp with Cauliflower and Chickpeas

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Curried Shrimp with Cauliflower and Chickpeas

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Curried Shrimp with Cauliflower and Chickpeas

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Curried Shrimp with Cauliflower and Chickpeas