FAST CAULIFLOWER AND SHRIMP CURRY
This works as a fast and comforting lunch or dinner, perfect for cold winter days. Forget takeout and make this instead. Serves 2.
3 C of fresh or defrosted wild shrimp
1-2 tbs olive oil
2 garlic cloves, chopped
1/2 brown onion, chopped
1 small head organic cauliflower, chopped
1/2 C chiffonade of organic kale
2-3 tbsp of red curry paste (I love Thai kitchen)
1 can organic coconut cream
JF Spicy Salt
Chopped fresno pepper
Chopped green onion
In a large sauté pan, heat olive oil over medium heat. Add garlic and onion. Sauté until translucent. Add cauliflower and sauté for about 3 minutes. Follow by adding kale and sauté for another minute. Add coconut cream and red curry. Mix well and increase heat to medium high and bring to a boil. Reduce heat to medium low until cauliflower is fork tender. Add shrimp and poach in coconut broth until cooked through and curled. Season with JF Spicy Salt. Plate immediately and garnish with your favorite toppings.