Description
A flavorful shrimp curry sweetened with the use of mango and sweet potato.
Ingredients
- 1 medium sweet potato, cubed
- 10 ounces uncooked medium shrimp, peeled and deveined
- ¾ cup coconut milk
- 1 (5 ounce) container plain yogurt
- 3 tablespoons tomato paste
- 2 ½ tablespoons curry powder
- 2 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, grated
- ⅛ teaspoon cayenne pepper
- 1 red bell pepper, chopped
- 1 mango, cubed
- 2 cups cauliflower, or more to taste
- 2 cups cooked rice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
- Bake in the preheated oven until fork-tender
- about 30 minutes.
- Meanwhile
- cook shrimp in boiling water until pink
- about 5 minutes.
- Stir coconut milk
- yogurt
- tomato paste
- curry powder
- garlic
- ginger
- and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper
- mango
- and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
- Serve curry over cooked rice.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 4