Shrimp Cauliflower Curry

Rinse the shrimp under cold water and pat them dry with paper towels. Season the shrimp with a pinch of salt and pepper. Set them aside while you prepare the curry. 1 pound Shrimp

Heat a large skillet or a wide, deep pan over medium-high heat. Add the vegetable oil and diced onions and saute until tender. Add the minced garlic, curry leaves, and curry leaves. Add the cauliflower florets along with 1/4 cup water. Cover and simmer them for 5-7 minutes until they become slightly tender.

Stir occasionally, as this will help release the flavors of the spices.

2 tbsp Vegetable oil,1 small Onion,3 large Garlic cloves,8 fresh Curry leaves,2 tbsp Curry powder

Pour the can of coconut milk into the pan and stir well to combine with the spices. Let the mixture simmer over medium heat for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

14 oz Coconut milk,1 med Cauliflower,½ tsp Kosher salt

Gently add the seasoned shrimp to the pan, distributing them evenly. Cook for about 5-7 minutes until the shrimp turn pink and opaque, and the cauliflower becomes fully tender.

Taste the curry and adjust the seasoning with salt and pepper, as needed.

Remove the pan from heat and garnish the cauliflower shrimp curry with fresh cilantro leaves. ½ tsp Fresh cilantro leaves for garnish