MCV - Smart Shrimp Curry
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MCV - Smart Shrimp Curry

MCV - Smart Shrimp Curry

with Smashed Cauliflower and Potatoes

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.

Tags:
Calorie Smart
Quick
Carb Smart
Allergens:
Shrimp
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

1 unit(s)

Garlic, cloves

1 unit(s)

Shallot

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

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*

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Nutrition Values

Calories520 kcal
Fat29 g
Saturated Fat16 g
Carbohydrate41 g
Sugar9 g
Dietary Fiber7 g
Protein28 g
Cholesterol240 mg
Sodium1240 mg
Trans Fat1 g
Potassium1450 mg
Calcium225 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Strainer
Large Non-Stick Pan
Measuring Cups
Whisk
Potato Masher

Instructions

Cook potatoes and cauliflower
1

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.

Prep
2

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.

Cook shrimp
3

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.

Start curry
4

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.

Finish curry
5

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.)

Finish and serve
6

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.