Makes 2 Servings
Macros: 357cal, Fat 22g, Carbs 11g, Fibre 2g, Protein 30g
1/4 cup Vegetable Broth
1 Yellow Onion (medium, finely diced)
1 Tomato (medium, finely diced)
2 Tbsps Madras Curry Powder
1 cup Canned Coconut Milk
227g Shrimp, Cooked (peeled, deveined)
2 Tbsps Cilantro (chopped, for garnish)
In a medium pot, heat the vegetable broth over medium-high heat. Cook the onions for five minutes, or until soft and golden brown. Add a tablespoon of water at a time, if the onions begin to stick.
Add the tomato and madras curry powder. Cook for one minute.
Stir in the coconut milk and lower the heat to a simmer for five minutes. Add more water until your desired consistency is reached (optional).
Add the shrimp and simmer until warmed through, about two to three minutes. Divide into bowls and garnish with cilantro. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately 3/4 cup of curry.
More Flavour: Add red hot chili peppers, chili powder, or cayenne if you prefer it spicier. Instead of using vegetable broth, fry curry leaves and mustard seeds in oil before cooking the onions.
No Broth: Use water instead. Be sure to add salt and any other spices.
Additional Toppings: Serve it with rice, naan, or mango chutney.
No Madras Curry: Use yellow curry powder instead, adding additional chili
powder according to your preference.