INGREDIENTS
2 tbsp. coconut oil, divided
1 lb. raw shrimp, peeled and deveined
1/2 onion, chopped
4 cloves garlic, minced
2 tsp. garam masala
1 tsp. kosher salt
1 1/4 tsp. curry powder
1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry)
1 14-oz. can full-fat or lite coconut milk
1 6-oz. can tomato paste
1 15-oz. can chickpeas, drained and rinsed
1 tbsp. cornstarch
1 tbsp. warm water
1/3 c. chopped fresh cilantro
2 c. Cooked rice, for serving
DIRECTIONS
- In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes.
- Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes.
- Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.
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DL::JG
