Most of the recipes you can find regarding curry sauces are with heavy cream (or coconut cream). Personally I rarely use cream on my preparations as it doesn’t fit my diet macros. And prefer to use vegan milk instead (can be coconut or almond milk)
My family and I love this recipe, hope you will too 🙂
- 500g fresh or half cooked peeled shrimp
- 1 medium red onion
- 1 tbsp fresh ginger minced
- 3 cloves garlic minced
- 1 diced tomato
- 1 diced pepper
- 2 tsp turmeric
- 2 tsp curry
- 2 tsp ground coriander
- 1/2 tsp Chinese spice mix (or rass Hanout)
- 1 tbsp chopped celery
- 1 cup almond milk
- boulgour serving for 3 (or more)
Cook the boulgour for 10mins max with boiled water and salt
in a medium size skillet, add the onion, and cook for 2 or 3 minutes with a bit of water until the onion softens and becomes translucent (add water as necessary). Stir in the garlic, ginger, celery, pepper, salt, coriander, turmeric and curry powder, Chinese spices. Cook for another minute.
Add the diced tomatoes with juices and all, the almond milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over hot boulgour and garnish with cilantro or parsley.