Indian-Style Coconut Shrimp Curry with butternut squash, baby corn and red peppers, a quick and easy recipe that is low carb and gluten free. It's packed with fantastic flavours, and it's definitely one of my favourite comfort food recipes for the cold weather ahead. A healthy weeknight meal that is made in one pot.
- 1 ½ cups raw shrimp (prawns)
- 2 cups cubed butternut squash
- 1 cup baby corn
- 1 red pepper
- 1 large onion
- 3 cloves of garlic
- 1 can coconut milk (400 g)
- ½ cup vegetable stock (broth)
- 1 teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon curry powder
- ½ red chilli
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- a pinch of black pepper
- fresh parsley to garnish
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In a pan, heat up the oil, then peel and chop the onion and garlic, and fry them gently for about 3-4 minutes until soft.
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Add the ground coriander, cumin, turmeric and curry powder, and stir.
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Add the butternut squash, baby corn and chopped red pepper, pour in the vegetable stock and coconut milk, and leave to cook for about 15-20 minute until the vegetables are soft.
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Now the shrimp can be added too, but don't leave to cook for more than 3-4 minutes, otherwise the shrimp will become rubbery and hard.
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Season with salt and pepper, add the chopped chilli pepper and parsley, and remove from the heat.
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Serve hot with rice.