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

Coconut Caulirice

Directions:

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

Notes

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