This curry has everything! Scrimps, veggies, coconut milk!
- 12 shrimp
- ground cardamom
- coconut curry seasoning
- red pepper flakes, a pinch
- regular curry spice
- salt, pepper
- 2 large garlic cloves, chopped
- 1 can coconut milk
- 1/2 can fire roasted tomatoes
- 1/2 cup of cilantro
- 1/2 large red onion, cut into slivers
- 1 large eggplant, cubed
- 1 can chickpeas
Start by heating the onions and garlic in butter. Add red pepper flakes, tomatoes, and eggplant. Season the veggies with a pinch of coriander, a tablespoon of coconut curry seasoning, salt, pepper. Once everything is incorporated, mix in the can of coconut milk, then season to taste with the regular curry seasoning and cardamom. Drain the can of chickpeas and add that. Let everything cook until the eggplant is soft but not mushy. Add shrimp and cilantro at the very end. If the shrimp are raw, allow them to cook for a few minutes (not too long) before serving. If the shrimp are precooked, you will only need them to warm up. Shrimp should be fluffy but not hard.