Vegetarian Shrimp Curry

Transport your taste buds to a world of aromatic spices and creamy indulgence with this vibrant Vegetarian Shrimp Curry! This plant-based twist on the classic shrimp curry features tender, sustainably crafted plant-based shrimp swimming in a rich, velvety coconut milk sauce infused with curry powder, turmeric, and cumin. Fresh spinach, sweet red bell peppers, and a hint of ginger add layers of flavor and nutrition, while the hearty coconut and vegetable broth base ties everything together. Quick to prepare and ready in under 45 minutes, this vegan-friendly curry is perfect for weeknight dinners or impressing guests. Serve it over fluffy steamed rice, and finish with fresh cilantro and a squeeze of lime for a burst of freshness. This easy, flavorful dish satisfies cravings for comfort food while staying kind to the planet, making it a must-try for vegetarians and curry lovers alike! Optimize your meal prep with this delectable plant-based recipe that’s rich, creamy, and oh-so-satisfying.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Plant-based shrimp
• 2 tablespoons Coconut oil
• 1 large, chopped Onion
• 4 minced Garlic cloves
• 1 inch piece, grated Ginger
• 1 sliced Red bell pepper
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Turmeric powder
• 400 milliliters Coconut milk
• 200 milliliters Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 150 grams Spinach leaves
• 2 tablespoons, chopped Cilantro
• 1 cut into wedges Lime
• 400 grams Cooked rice

Directions

Step 1

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

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the sliced red bell pepper, curry powder, ground cumin, and turmeric. Stir well to coat the vegetables with the spices.

Step 5

Pour in the coconut milk and vegetable broth, stir, and bring the mixture to a gentle simmer.

Step 6

Add the plant-based shrimp and season with salt and black pepper. Let the curry simmer for about 10 minutes, stirring occasionally.

Step 7

Add the spinach leaves and cook until wilted, about 2 more minutes.

Step 8

Adjust seasoning if needed and remove from heat.

Step 9

Garnish the curry with chopped cilantro and serve with lime wedges and cooked rice.

Nutrition Facts

Serving size	(1661.6g)

Amount per serving	% Daily Value*
Calories	1349.6

Total Fat 37.2g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 7918.5mg	0%
Total Carbohydrate 228.4g	0%
Dietary Fiber 18.9g	0%
Total Sugars 44.3g
Protein 33.5g	0%

Vitamin D 0IU	0%
Calcium 390.9mg	0%
Iron 24.6mg	0%
Potassium 2527.3mg	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: 24.2%

Protein: 9.7%

Carbs: 66.1%