Hurry Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tablespoon coconut oil1/2 cup sliced onions1 garlic clove, minced (optional)Salt and freshly ground pepper as desired1 to 2 teaspoons curry powder or to taste1-1/2 teaspoons vinegar + canned coconut milk (not lite) to equal 1/2 cup (or use 1/2 cup sour cream)Minced fresh cilantro or parsleyCrushed red chilis for sprinkling(Raisins for people who aren't low carb!)Not included in Nutrition information:Your choice of protein: about 8 oz. of raw or cooked shrimp; or 8 oz. leftover flaked baked or broiled salmon; or 8 oz. raw or leftover chicken; or perhaps a cup of canned garbanzo beans.Also have ready some cauliflower rice (or regular rice for people who aren't low carb)
If you are using the coconut milk option, put 1-1/2 teaspoon vinegar into a 1/2 cup measure. Then add canned coconut milk to fill. Let sit while you proceed. (Mince the garlic if using)
Add the coconut oil to a good-sized skillet over medium-high heat. When hot, add the onions. Sprinkle with a little salt and pepper and cook stirring occasionally, until translucent. Turn heat down to medium, add 1 teaspoon curry powder, and the optional garlic, and continue to cook for a minute or two.
The next step depends on your protein. IF the protein is RAW, add it now: For shrimp - remove the tails and I like to cut the shrimps in half into 2 long thin pieces - as if I were butterflying them but I cut them completely in half. Add to the onion mixture and saute for a couple minutes until the shrimps are opaque (if you cut them the way I do, they will curl up when done).
For chicken -If you need to cook a couple 4 oz. pieces of chicken breast, move the onion to one side of the skillet and add the chicken in one layer. Sprinkle chicken pieces with salt, pepper, and curry powder. Cook for about 2 minutes, turn, season and cook for another couple of minutes. Remove chicken to a plate and proceed with the sauce.
IF your protein is cooked or leftover, finish making the sauce first:
To the onions (or onions and shrimp) add the vinegary coconut milk (or sour cream) and stir well over medium-low heat.
Note: If you chose the raw shrimp option, your sauce is done. Taste and add more curry powder or salt & pepper if you like. Serve over your cauliflower rice (or regular rice). Garnish with cilantro or parsley and crushed red chilis (and optional raisins).
IF you are using cooked protein. FIRST make your sauce with the onions, garlic, curry powder, salt, pepper, and EITHER the vinegary coconut milk OR sour cream. Cook and stir well over medium heat. If you cooked a couple pieces of chicken breast - as instructed above - add them back in. Otherwise now you can add 8 oz. of cooked shrimp, OR 8 oz. leftover cooked chicken or turkey, OR 8 oz. leftover salmon OR canned drained garbanzo beans.
Cook and stir until everything is hot and bubbly. Taste and add more curry powder, salt, and/or pepper if desired. Serve over cauliflower rice (or regular rice) - Garnish with cilantro or parsley, and crushed red chilis (and optional raisins).
Serving Size: Divide recipe in half to make 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.
Add the coconut oil to a good-sized skillet over medium-high heat. When hot, add the onions. Sprinkle with a little salt and pepper and cook stirring occasionally, until translucent. Turn heat down to medium, add 1 teaspoon curry powder, and the optional garlic, and continue to cook for a minute or two.
The next step depends on your protein. IF the protein is RAW, add it now: For shrimp - remove the tails and I like to cut the shrimps in half into 2 long thin pieces - as if I were butterflying them but I cut them completely in half. Add to the onion mixture and saute for a couple minutes until the shrimps are opaque (if you cut them the way I do, they will curl up when done).
For chicken -If you need to cook a couple 4 oz. pieces of chicken breast, move the onion to one side of the skillet and add the chicken in one layer. Sprinkle chicken pieces with salt, pepper, and curry powder. Cook for about 2 minutes, turn, season and cook for another couple of minutes. Remove chicken to a plate and proceed with the sauce.
IF your protein is cooked or leftover, finish making the sauce first:
To the onions (or onions and shrimp) add the vinegary coconut milk (or sour cream) and stir well over medium-low heat.
Note: If you chose the raw shrimp option, your sauce is done. Taste and add more curry powder or salt & pepper if you like. Serve over your cauliflower rice (or regular rice). Garnish with cilantro or parsley and crushed red chilis (and optional raisins).
IF you are using cooked protein. FIRST make your sauce with the onions, garlic, curry powder, salt, pepper, and EITHER the vinegary coconut milk OR sour cream. Cook and stir well over medium heat. If you cooked a couple pieces of chicken breast - as instructed above - add them back in. Otherwise now you can add 8 oz. of cooked shrimp, OR 8 oz. leftover cooked chicken or turkey, OR 8 oz. leftover salmon OR canned drained garbanzo beans.
Cook and stir until everything is hot and bubbly. Taste and add more curry powder, salt, and/or pepper if desired. Serve over cauliflower rice (or regular rice) - Garnish with cilantro or parsley, and crushed red chilis (and optional raisins).
Serving Size: Divide recipe in half to make 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 175.6
- Total Fat: 17.5 g
- Cholesterol: 0.0 mg
- Sodium: 16.0 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
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