Vegan Shrimp Curry
Indulge in the bold and aromatic flavors of Vegan Shrimp Curry, a delightful plant-based twist on a classic dish! This curry combines tender vegan shrimp with a rich, creamy coconut milk base infused with warming spices like curry powder, turmeric, and cumin. Fresh ingredients like garlic, ginger, and vibrant red bell pepper create a robust flavor profile, while nutrient-packed spinach adds a touch of greenery. Simmered to perfection, the curry is brightened with a squeeze of lime and topped with fragrant cilantro for a fresh finish. Quick to prepare and ready in under an hour, this comforting recipe is perfect for cozy dinners or impressing guests. Serve it over fluffy rice or with warm naan bread for a complete, satisfying meal. Packed with plant-based goodness, this Vegan Shrimp Curry is sure to become a favorite for lovers of global cuisine!
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Recipe Information
Ingredients
- 300 grams Vegan shrimp
- 2 tablespoons Coconut oil
- 1 medium, chopped Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon, freshly grated Ginger
- 1 large, sliced Red bell pepper
- 2 tablespoons Curry powder
- 1 teaspoon Cumin
- 0.5 teaspoon Turmeric
- 400 grams Canned diced tomatoes
- 400 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 100 grams Spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large, juiced Lime
- 2 tablespoons, chopped Fresh cilantro
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the sliced red bell pepper and cook for 2-3 minutes until slightly softened.
Sprinkle in the curry powder, cumin, and turmeric, stirring to coat the vegetables.
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
Let the mixture come to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes.
Add the vegan shrimp to the pot and cook for an additional 5 minutes until heated through.
Stir in the spinach and cook until wilted, about 2 minutes.
Season with salt and black pepper to taste.
Mix in the lime juice and half of the chopped cilantro just before serving.
Serve the curry hot, garnished with the remaining cilantro.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8828 mg | 384% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 54.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
