Kitchen Sink Curry
A satisfying, warm dish for a cold rainy night, and a great way to clean out the fridge. Serves 1.
INGREDIENTS
Kitchen Sink Curry:
Olive oil
2 garlic cloves, chopped
1 cup white onion, chopped
1 Tbsp ginger, grated
Zucchini, chopped
1⁄2 jalapeño, deseeded and diced
1 can coconut cream
2 Tbsp red curry paste (I like Mike’s Organic Curry Love)
JF Spicy Salt
Shrimp
Sautéed Cabbage:
Cabbage
Olive oil
1⁄2 small white onion, chopped
Cauliflower Rice:
One head organic cauliflower
2 bunches green onion, chopped fine
1⁄2 red bell pepper, diced fine
4 Tbsp. garlic olive oil
Handful chives, chopped
JF Universal Salt, to taste
TOPPINGS
Jalapeño, deseeded and diced
Parsley, chopped
PROCESS
In a large sauté pan, heat olive oil over medium heat. Add garlic, onion, and ginger, and let cook.
Add zucchini, jalapeño, coconut cream, curry paste, and JF Spicy Salt. Lower heat as needed to
avoid zucchini from becoming too soft. Add shrimp and poach in broth until cooked through and
curled.
In another pan, add cabbage, olive oil, and white onion. Sauté down until tender.
Top with jalapeño and parsley, serve warm alongside cabbage and my JF Cauliflower Rice.