Coconut curry with Coconut Caulirice
2 8 oz can of coconut milk
1 head cauliflower (stems cut off, use mainly florets)
2 tbs of garlic
1/2 cup coconut oil
1 cup of uncooked shrimp
2 tsp of sea salt
2 tsp of black pepper
3 tbs of chopped onions
1 tsp of oregano
1-2 tbs of curry powder
1 tsp of cumin
1 tsp of cinnamon (i add this to anything, its a great antioxidant)
1 blender or food processor
Take cauliflower and place in blender or food processor.
Grate/Grind till small pieces (rice looking) are formed.
Put 1/3 cup of coconut milk and 1/3 cup of chicken broth in saucepan and let it simmer/reduce for about 5 minutes on med-high…
Add 1 tsp of salt/pepper to liquid.
Add caulirice to saucepan and cover for 5 minutes until liquid is reduced, mix throughout the five minutes.
** Don’t overcook and make it mushy.
Add onions and 1 tbs of garlic, allow for both to brown as you stir.
Add in cauliflower, continue to stir.
Coconut Curry Shrimp
Add coconut oil to a nonstick pan with onions and minced garlic.
Add shrimp and sautee.
Add spices (curry powder, cinnamon, cumin, salt/pepper,oregano)
Add 1/3 cup of coconut milk.
Continue to stir in ingredients.
Allow to simmer for 3-5 minutes on low-medium setting covered.
This meal is quick and delicious. I usually serve with a side of spinach or mixed veggies. It is delicious! Enjoy!
*Spinach recipe can be seen here: http://keylifefitness.tumblr.com/post/27499243792/zucchini-shrimp-over-spinach-2-zucchini-cut-up