Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week. WW points: 3
Ingredients
- 1 tablespoon canola oil (divided)
- 1 pound shrimp (peeled and deveined)
- 1/2 yellow onion (finely chopped)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 cloves garlic (minced)
- 1 15 ounce can tomato sauce
- 3/4 cup lite canned coconut milk
- 1/2 teaspoon Kosher salt
- cilantro and chili peppers for garnish
Instructions
- Add 2 teaspoons of the canola oil on high heat in a large skillet.
- Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
- Add the remaining teaspoon of the canola oil to the skillet with the onions.
- Cook the onions for 5 minutes on medium heat, stirring occasionally.
- Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
- Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
- Add in the coconut milk and shrimp to the pan and stir well.
- Garnish with cilantro and chili peppers if desired.
Nutrition
Serving: 1/4th recipe, Calories: 224kcal, Carbohydrates: 10.9g, Protein: 28g, Fat: 7.9g, Saturated Fat: 3g, Cholesterol: 239mg, Sodium: 846mg, Fiber: 1.9g, Sugar: 5.1g
– WW Points: 3