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.

Coconut curry with jumbo shrimp and cauliflower over basmati rice

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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, 750 Calories/Serving

30–45 Minutes

You might as well call this dish “comfort curry” because it 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. 

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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
  • ½ 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
  • 3 tablespoons dry-roasted cashews
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket Indian spice blend (turmeric - cardamom - coriander - cumin - garam masala - Aleppo chile flakes - nutmeg)
  • 1 cup coconut milk

Nutrition per serving

Calories 750, Total Fat 36g (46% DV), Sat. Fat 20g (100% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 115mg (5% DV), Total Carb. 80g (29% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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.


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. Meanwhile, prepare the rest of the meal.


Prep the vegetables

  • Trim the root end from the leek; 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.

For shrimp:

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. 


For scallops:

In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 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 to a plate. Do not clean the pan. While the shellfish are 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 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.


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.