Shrimp & Cauliflower Curry
This dish was so flavorful and VERY low in fat and calories! Heat 1/2 tablespoon of coconut oil in a large saute pan. Add in 1 pound of cleaned shrimp and cook until pink on both sides and then take then out of the pan and set aside. In the meantime, roast a head of cauliflower in the oven at 450 degrees for about 15 minutes. Add in another 1/2 tablespoon of coconut and re-heat the saute pan and then a dd in 1/2 of a large chopped onion and cook for 4-5 minutes until the onions are cooked. Add in 1 tablespoon of fresh grated ginger, 2 cloves of minced garlic and 1 teaspoon of each of the following: cumin, coriander, tumeric, curry powder, paprika and chili powder. Stir it up well and let cook for 30 seconds. Add in 15 ounces of crushed tomatoes and 3/4 of a can of lite coconut milk. Add the shrimp back in along with the cauliflower and let it simmer for another 5 minutes. Since I always like a little extra spice, I added chopped fresh jalapenos to ...
