MCV - Smart Shrimp Curry
with Smashed Cauliflower and Potatoes- Shrimp
- Milk
- Sesame
- Soy
- Tree nuts
- Sulphites
- Mustard
- Triticale
- Milk
- Peanuts
- Wheat
- May contain traces of allergens
This silky, fragrant curry sauce built on warm spices, tomatoes and cream cheese will instantly delight the palate! We've lightened buttery smashed potatoes with cauliflower for a filling side that's lower on starch. Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 unit(s)
Garlic, cloves
1 unit(s)
Shallot
10 g
Indian Spice Mix
(May contain traces of: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
2 tbsp
Mild Curry Paste
2 unit(s)
Tomato
285 g
Cauliflower
1 unit(s)
Russet Potato
7 g
Cilantro
1 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
3 tbsp
Unsalted Butter*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Peel, then cut potatoes into 1-inch pieces. Add potatoes, cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return veggies to the same pot, off heat. Cover to keep warm.
While potatoes and cauliflower cook, cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate.
Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until slightly softened, 2-3 min. Add garlic and tomatoes. Cook, stirring often, until tomatoes start to break down, 3-4 min. Add Indian Spice Mix and curry paste. Cook, stirring constantly, until fragrant, 30 sec.
Add cream cheese and 1/2 cup water (dbl for 4 ppl) to the pan. Bring to a simmer over medium-high, whisking constantly, until combined. Once simmering, continue whisking occasionally until sauce thickens slightly, 2-3 min. Add shrimp and stir to warm through. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp sugar.)
Roughly mash 2 tbsp butter (dbl for 4 ppl) into veggies until slightly mashed. (NOTE: 'Smashed' potatoes and cauliflower will still have a few chunks!) Season with salt and pepper, to taste. Divide smashed potatoes and cauliflower between plates. Spoon shrimp curry over top. Sprinkle with cilantro.
