Name: Curried Shrimp with Cauliflower and Chickpeas
Prep time: 20 min
Total time: 200 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; 0.5 cup sliced celery; 2 tablespoons curry powder; 1 teaspoon salt; 0.25 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; 2.6666667461395 cups cooked brown basmati rice; 0.5 cup snipped fresh cilantro; 0.5 cup chopped unsalted dry roasted peanuts; Lime wedges

Curried Shrimp with Cauliflower and Chickpeas

2.0

(2)

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

Updated on November 12, 2018

Prep Time:

20 mins

Additional Time:

3 hrs

Total Time:

3 hrs 20 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Fiber High-Protein Low Sodium Low-Calorie Soy-Free

Jump to Nutrition Facts

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

Directions

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

Nutrition Facts (per serving)

337	Calories
8g	Fat
40g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/3 cups shrimp mixture and 1/3 cup rice
Calories 337
% Daily Value *
Total Carbohydrate 40g	14%
Dietary Fiber 8g	29%
Total Sugars 4g
Protein 30g	60%
Total Fat 8g	10%
Saturated Fat 2g	11%
Cholesterol 159mg	53%
Vitamin A 2669IU	53%
Vitamin C 34mg	38%
Folate 47mcg	12%
Sodium 528mg	23%
Calcium 106mg	8%
Iron 2mg	12%
Magnesium 53mg	13%
Potassium 648mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.