Coconut curry with jumbo shrimp and cauliflower over basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Coconut curry with jumbo shrimp and cauliflower over basmati rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Spicy, No Added Sugar, Protein Plus

2 Servings, 800 Calories/Serving

30–45 Minutes

This comforting curry warms you from the inside out. Inspired by the spice markets of India, we infuse fresh seafood with fragrant turmeric, cardamom, cumin, and garam masala.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup basmati rice
1 organic leek
1 head organic cauliflower
1 organic red or other bell pepper
1 or 2 cloves organic peeled fresh garlic
Shellfish options:
10 ounces wild jumbo shrimp
10 ounces wild sea scallops
¼ cup dry-roasted cashews
4 or 5 sprigs organic fresh cilantro
Sunbasket Indian spice blend (ground turmeric - cardamom - coriander - cumin - garam masala - Aleppo chile flakes - nutmeg)
1 cup coconut milk

Nutrition per serving

Calories 800, Total Fat 38g (49% DV), Sat. Fat 20g (100% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 115mg (5% DV), Total Carb. 84g (31% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Tree Nuts (coconut, cashew)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.

While the rice is cooking, prepare the rest of the meal.

Prep the vegetables

Trim the root end from the leek and remove any dark green outer leaves. Cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
Finely chop, press, or grate the garlic.

Prep and cook the shellfish

Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat (high heat for scallops), warm 1 to 2 tablespoons oil until hot but not smoking.

Shrimp:
Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side.

Scallops:
Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.

Transfer the shellfish to a plate. Do not clean the pan.

While the shellfish is cooking, prepare the garnishes.

Prep the garnishes

Using the bottom of a bowl or cup, lightly crush the cashews.
Strip the cilantro leaves from the stems; coarsely chop the leaves.

Cook the curry

In the same pan used for the shellfish, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the leek and cauliflower, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 3 to 4 minutes.

Reduce the heat to medium, stir in the bell pepper, garlic, and Indian spice blend, and cook until fragrant, about 1 minute. Add the coconut milk, season generously with salt, and cook, stirring occasionally, until the vegetables are just tender and the curry is thickened, 3 to 5 minutes. Stir in the shellfish and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the curry. Garnish with the cashews and cilantro and serve.

Kids Can!

Rinse the rice.
Soak the leek and pat dry.
Press the garlic (if you have a press).
Strip the cilantro leaves.
Garnish with the cashews and cilantro.

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