GLUTEN FREE CABBAGE CURRY

Name: GLUTEN FREE CABBAGE CURRY Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1LB RAW SHRIMP; 1LB RAW PACIFIC COD; 6 CUPS CABBAGE SHREDDED; 2 MEDIUM CARROTS JULIENNED; 4 CUPS FRESH SPINACH; 1/3 CUP CHICKEN BROTH; 2 T EXTRA VIRGIN COCONUT OIL; 1 1/2 t FRESH GINGER ROOT GRATED; 1 T CURRY POWDER; 1/2 t SALT; 1/4 CUP COCONUT MILK

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1LB RAW SHRIMP1LB RAW PACIFIC COD6 CUPS CABBAGE SHREDDED2 MEDIUM CARROTS JULIENNED4 CUPS FRESH SPINACH1/3 CUP CHICKEN BROTH2 T EXTRA VIRGIN COCONUT OIL1 1/2 t FRESH GINGER ROOT GRATED1 T CURRY POWDER1/2 t SALT1/4 CUP COCONUT MILK

Directions

Slice fish into 1/2x2" strips. Heat an extra large frying pan or wok on medium high. Add oil, broth, cabbage and carrot. Braise cabbage and carrots for 5-6 minutes until softened. Move cabbage and carrots to the outer edges of the pan and add the seafood to the middle. Sprinkle ginger, salt and curry powder over the ingredients in the pot and stir gentle to evenly coat. Continue cooking until the seafood ins completely cooked. The shrimp will be pink and the cod will start to flake apart, about 5-6 minutes. Add spinach and toss to wilt. Add milk and stir to combine. Cook for an additional 2 minutes until milk thickens slightly.

Serving Size: 4 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DANADELICIOUS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving