Shrimp Curry

Spring weather in this part of the country is crazy.  One day it's 70 degrees and the next it is 40.  This shrimp curry dish works well in both temperatures.  It has the warmth from the toasted spices but the lightness from fresh vegetables.  

I listed the vegetables that I used but substitute your favorites or ones you have in your fridge.  Don't be afraid to get creative and make it your own.

Ingredients
2 tablespoons of olive oil
1/2 red onion, diced
2 cloves of garlic, minced
1 tablespoon of fresh ginger, peeled and grated
2 teaspoons of curry powder
1 teaspoon of brown mustard seeds
1 teaspoon of red pepper flakes or diced jalapeño (optional)
2 tablespoons of tomato paste
1-14oz. can of light coconut milk
Salt & pepper to taste
1lb. raw shrimp, peeled
2 tablespoons fresh cilantro, chopped (optional)
Veggies I used:
1 cup cauliflower, cut into florets 
1 cup bell pepper, diced
2 cups cremini mushrooms, quartered
1 cup of fresh green beans, cut
2 cups of fresh spinach

In a deep skillet or pan, heat the oil over medium-high heat.  Sauté your onion until just soft or translucent.  Next add the garlic, fresh ginger, curry powder, mustard seeds, red pepper flakes, and let them toast and become fragrant. This will only take a minute or two.

I use a lot of Penzeys spices.  I like that they are always consistent in their quality and that they offer a variety of sizes.  If you don't use a lot of a certain spice, you don't have to buy a large amount.  They also sell refill bags so you can reuse your jars.  I am lucky to have a store near me but if you don't, they do sell online.

Penzeys curry spice is a nice blend but if you have your own, feel free to substitute it here.  The brown mustard seeds I added to this recipe because I like the way they give a subtle mustard taste and a little pop in the mouth.  If you can't find brown mustard seeds, you could use yellow.  

Next, add the tomato paste and let it cook and coat all of the spices and onions.  In go the veggies.  I added some cauliflower, bell pepper, mushrooms, fresh green beans, and fresh spinach.  Now add the coconut milk and stir to combine.  

If you've never used coconut milk you will see that when you open it, it will have separated.  The solids will be at the top and the "milk" will be at the bottom.  I usually try to mix it up before adding it to my pan.  If you don't get it all mixed completely, don't worry.  It should all melt together in the pan.  

Simmer the veggie mixture for 10-15 minutes, stirring occasionally, until the veggies are tender but not mushy.  When they are cooked, add the raw shrimp, mix in, turn off the heat, and cover the pan.  The residual heat of the mixture will cook the shrimp in about 5 minutes.

Plate with some rice or quinoa and top with a sprinkle of fresh coriander.