1 cup chopped fresh cilantro, plus more for topping
3¼ cups chicken STOCK
2 small russet potatoes (about 8 ounces each), peeled and diced
1 small head cauliflower, cut into florets (about 4 cups)
2 cups frozen peas, thawed
2 pieces naan or other flatbread, warmed and cut into wedges
Instructions
Toss the shrimp with ½ teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1½ teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in the stock and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
Nutrition Information
Calories: 430 Fat: 11 g Saturated fat: 2 g Carbohydrates: 58 g Sodium: 960 mg Fiber: 10 g Protein: 28 g Cholesterol: 145 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/indian-shrimp-with-cauliflower/