Vegan Shrimp Curry

Dive into the vibrant flavors of this Vegan Shrimp Curry, a plant-based twist on a beloved classic that's as nourishing as it is delicious. Featuring tender vegan shrimp, creamy coconut milk, and a symphony of aromatic spices like curry powder, cumin, and turmeric, this recipe is a true celebration of bold, tropical flavors. Fresh veggies, including red bell pepper and spinach, add a burst of color and nutrition, while lime juice and cilantro provide a fresh, zesty finish. Ready in just 45 minutes, this easy vegan curry is perfect for weeknight dinners or meal prepping. Serve it over fluffy rice or alongside warm naan bread for a satisfying, dairy-free, and gluten-free meal that will impress vegans and non-vegans alike!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Vegan shrimp
• 2 tablespoons Coconut oil
• 1 medium, chopped Yellow onion
• 3 minced Garlic cloves
• 1 tablespoon, freshly grated Ginger
• 1 large, sliced Red bell pepper
• 2 tablespoons Curry powder
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 400 grams Canned diced tomatoes
• 400 milliliters Coconut milk
• 200 milliliters Vegetable broth
• 100 grams Spinach
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large, juiced Lime
• 2 tablespoons, chopped Fresh cilantro

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Step 4

Add the sliced red bell pepper and cook for 2-3 minutes until slightly softened.

Step 5

Sprinkle in the curry powder, cumin, and turmeric, stirring to coat the vegetables.

Step 6

Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.

Step 7

Let the mixture come to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes.

Step 8

Add the vegan shrimp to the pot and cook for an additional 5 minutes until heated through.

Step 9

Stir in the spinach and cook until wilted, about 2 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Mix in the lime juice and half of the chopped cilantro just before serving.

Step 12

Serve the curry hot, garnished with the remaining cilantro.

Nutrition Facts

Serving size	(1780.0g)

Amount per serving	% Daily Value*
Calories	1078.2

Total Fat 50.4g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 4.7g
Cholesterol 8mg	0%
Sodium 8828.4mg	0%
Total Carbohydrate 138.8g	0%
Dietary Fiber 24.9g	0%
Total Sugars 54.0g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 391.3mg	0%
Iron 18.5mg	0%
Potassium 2931.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 6.4%

Carbs: 51.5%