Shrimp Curry

• •
  1 lbs Shrimp
• •
  0.3 tsp 1/4 teaspoon kosher salt
• •
  1 tbsp Curry Powder, Ground
• •
  2 tsp Cumin, Ground
• •
  1 tsp Chili powder
• •
  0.5 tsp Turmeric, Ground
• •
  0.3 tsp Cayenne Pepper, Ground
• •
  0.3 tsp 1/4 teaspoon kosher salt plus additional to taste
• •
  3 tbsp Olive oil

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

• •
  1 Yellow Onion(110g)
• •
  1 Potato, Russet, Baked, Flesh Only(156g)
• •
  3 Garlic(9g)
• •
  1 tbsp Ginger, Fresh Root
• •
  2 Bell Pepper(238g)
• •
  14 oz Tomato, Canned, Crushed
• •
  14 oz Coconut Milk, Light, Canned
• •
  1 tbsp Lemon Juice, Fresh
• •
  0.3 cup Cilantro, Fresh
• •
  Cauliflower Rice, Frozen
• •
  Bread, Naan

Instructions

1. 1Pat the shrimp dry and toss with lemon juice, curry powder, and salt in a bowl. Set aside for 15 minutes. While the shrimp marinates, dice the onion and potatoes into ½-inch pieces, mince the garlic and ginger, chop the bell pepper into bite-sized chunks, and combine the curry powder, cumin, chili powder, turmeric, and cayenne in a small bowl.
2. 2Heat 1 tablespoon olive oil in a large pot 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. 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, stirring occasionally, until the onion turns translucent and the potatoes begin to soften.
4. 4Stir in the garlic, ginger, and the spice mixture. Cook 30 seconds over medium heat, stirring constantly, until very fragrant.
5. 5Add the bell pepper, crushed tomatoes, and coconut milk to the pot. Bring to a simmer over medium-high heat, 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 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. 7Divide the curry evenly into 4 airtight containers while hot. Warm the cauliflower rice and naan separately according to package directions and pack alongside the curry. Refrigerate the curry and store components separately.