Shrimp Curry

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  Shrimp(454g)
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  Lemon Juice, Fresh(15g)
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  Curry Powder, Ground(10g)
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  1/4 teaspoon kosher salt
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  Curry Powder, Ground(15g)
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  Cumin, Ground(10g)
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  Chili powder(5g)
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  Turmeric, Ground(3g)
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  Cayenne Pepper, Ground(1g)
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  1/4 teaspoon kosher salt plus additional to taste
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Potato, Russet, Baked, Flesh Only
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Bell Pepper
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  Tomato, Canned, Crushed
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  Coconut Milk, Light, Canned
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  Lemon Juice, Fresh(15g)
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  Cilantro, Fresh(60g)
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  Cauliflower Rice, Frozen
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  Bread, Naan

Instructions

1. 1Pat the shrimp dry and toss with the lemon juice, curry powder, and salt in a bowl. Set aside for 15 minutes. While the shrimp marinates, prep all other ingredients: dice the onion and potatoes into ½-inch pieces, mince the garlic and ginger, chop the bell pepper into bite-sized chunks, and measure the curry powder, cumin, chili powder, turmeric, and cayenne into a small bowl.
2. 2Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the shrimp and cook 3–4 minutes, stirring occasionally, until they turn from translucent to opaque and light pink throughout—do not overcook. Transfer to a plate.
3. 3Add the remaining 2 tablespoons olive oil to the same pot over medium-high heat. Add the onion and potatoes, cooking 5–7 minutes over medium-high heat, stirring occasionally, until the onion turns translucent and begins to soften.
4. 4Stir in the garlic, ginger, and the spice bowl mixture. Cook for 30 seconds over medium heat, stirring constantly, until very fragrant.
5. 5Add the bell pepper, crushed tomatoes, and coconut milk to the pot. Increase heat to medium-high and bring to a simmer, then reduce to medium. Partially cover and simmer 15–20 minutes, stirring periodically, until the potatoes are fork-tender and the curry has thickened slightly.
6. 6Stir in the lemon juice, cilantro, and the reserved shrimp with any collected juices. Cook 1–2 minutes over medium heat until the shrimp are heated through. Taste and adjust seasoning as needed.
7. 7Warm the cauliflower rice and naan separately according to package directions. Divide the curry evenly into 4 airtight containers while hot, then store in the refrigerator. Pack the cauliflower rice and naan separately.