SHRIMP AND VEGETABLE CURRY WITH QUINOA RECIPE
Shrimp and Vegetable Curry with Quinoa is a delicious and healthy dish that combines succulent shrimp, colorful mixed vegetables, and a flavorful curry sauce. This recipe is perfect for Indian-inspired weight loss as it is low in calories, high in protein, and packed with nutrients. The dish starts by sautéing onions, ginger-garlic paste, and spices in ghee or vegetable oil, creating a fragrant base for the curry. The pureed tomatoes are then added, providing a rich and tangy flavor to the dish.Mixed vegetables like bell peppers, carrots, peas, and broccoli are incorporated, adding a variety of textures and colors to the curry. These vegetables are packed with vitamins, minerals, and fiber, making the dish nutritious and filling
INGREDIENTS
- 500g shrimp, peeled and deveined
- 1 cup mixed vegetables (such as bell peppers, carrots, peas, and broccoli), chopped
- 1 medium-sized onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons ghee or vegetable oil
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust according to your spice preference)
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- 1 cup cooked quinoa
INSTRUCTIONS
Heat ghee or vegetable oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for a minute until the raw aroma disappears.
Add the pureed tomatoes and cook for 3-4 minutes until the oil separates.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Add the mixed vegetables to the pan and sauté for a few minutes until they are slightly tender.
Add the shrimp to the pan and cook until they turn pink and are cooked through.
Sprinkle garam masala over the curry and give it a final stir.
Garnish with fresh coriander leaves.
Serve the shrimp and vegetable curry hot with cooked quinoa.
TIPS
- You can customize the vegetables based on your preference and seasonal availability. Consider adding mushrooms, zucchini, or cauliflower for added variety.
- Adjust the spice levels according to your taste preference. If you prefer a spicier curry, increase the amount of red chili powder or add chopped green chilies.
- If you like a creamier curry, you can stir in a tablespoon of Greek yogurt or coconut milk towards the end of cooking.
- Be careful not to overcook the shrimp as they can become rubbery. Cook them just until they turn pink and are opaque.
- Leftovers can be refrigerated for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
- Serve the dish with a squeeze of fresh lemon juice for an extra burst of flavor.
- Enjoy the Shrimp and Vegetable Curry with Quinoa as a complete meal for a healthy and satisfying Indian-inspired dish.
NUTRITION VALUE
- Calories: 300-350
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-35g
- Fiber: 5-8g
