Most of you know my history with curry and know how sad I was to give up nightshades. How was I going to live without Indian and Thai foods? The truth is that curry can be curry without the nightshades and seed based spices. Other spices and herbs can lend their flavor and what you end up with is a mild dish with the warmth of curry. That's what this dish is. It's not going to open your sinuses or anything, but the faint memory of the curry you remember is there. This curry is comfort food at it's best.
Scroll down to the bottom of the post for the recipe, or read on to get a behind the scenes look at Adventures in Partaking.
Do you ever read a food blog and wonder about the photos. I know I used to before I started this blog. I wondered where these people got all these amazing tables and did they redecorate their homes all the time? I was always curious. Then, I started this blog and used pinterest and google to solve my curiosity. It was as if I was being let in on the secret behind the curtain... you know...like in Wizard of Oz.
I quickly discovered that a few well placed props and a friend who's good at woodworking and I too could convince people that I have several beautiful tables.
I mean really... look at these pictures. It appears that I have a wood paneled dining room and a white farm house table on which to take pictures. In reality, it's 2 'table tops' each measuring 1 meter square on my coffee table in the middle of the living room. I rarely get to use the 2nd board because I'm usually shooting recipes home alone, but on this particular afternoon, my fiance was kind enough to help with the pics so that he could enjoy a big bowl of this curry. :)
Now that you've been let behind the curtain, I'll pull the curtain again and invite you to pull up a chair and enjoy a big bowl of Shrimp & Sweet Potato Coconut Curry with me.
Shrimp & Sweet Potato Coconut Curry
Time: 30 minutes
1 T olive oil
1 large white onion- diced
1 inch piece of fresh ginger - grated
1 T garlic granules
1 T dried ginger powder
1 T dried cilantro leaves
1/2 T turmeric powder
1 1/2 t sea salt
1 large or 2 medium sweet potatoes - cut into 2 inch chunks
1 cup frozen spinach
3 cups water (or fish stock)
1 1/2 pounds cleaned shrimp
1 cup coconut milk
handful of fresh cilantro leaves
juice of 1 lime
1/2 t black pepper (omit for strict AIP)
- heat olive oil in a large soup pot over medium heat
- finely dice the onion and saute until translucent
- add garlic, fresh and powder ginger, turmeric, salt & dried cilantro and saute until you smell the garlic and ginger
- add sweet potato, spinach and water (or broth) and boil until fork tender
- add shrimp and coconut milk and cook 5 more minutes
- add cilantro leaves, black pepper (if reintroduced) and lime juice
- serve with cauliflower rice or enjoy as a soup
*** This recipe was shared on the Phoenix Helix AIP RoundTable