Easy Chana Aloo Curry with Shrimp
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Serves: 6 servings (scant 2 cups each)
 
Ingredients
Flavor Base:
  • 2 Tbsp extra-virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves , minced
  • 2 Tbsp curry powder
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1½ tsp smoked paprika
  • 2 tsp dried thyme
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper (or less if less spicy is preferred)
  • 1 tsp white pepper
Curry:
  • 2½ cups potatoes, cut into ½-inch cubes
  • 2 (14 oz) cans chickpeas, drained
  • 1 (14 oz) can diced tomatoes
  • 1 (10 oz) can tomato puree
  • 2 cups reduced-sodium vegetable broth
  • 12 oz raw shrimp, peeled and deveined
  • ½ tsp salt
Instructions
  1. Heat oil in a large pot or deep skillet over medium high heat. Once hot, add all ingredients for the flavor base and cook for 3-4 minutes or until the onion softens.
  2. Add the potatoes and cook for an additional 2-3 minutes. Add the chickpeas, diced tomatoes, tomato puree, and broth. Stir well and bring to simmer; reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
  3. Add the shrimp and salt; mix well and cook 3-4 minutes or until shrimp are cooked through. Serve with rice or cauliflower rice, if desired.
Notes
Recipe adapted from Recipe Tin Eats
Nutrition Information
Serving size: scant 2 cups Calories: 334 Fat: 9.3 Carbohydrates: 38.5 Sugar: 4.7 Sodium: 887 Fiber: 9.8 Protein: 20.7 Cholesterol: 68
Recipe by Prevention RD at https://preventionrd.com/2018/02/easy-chana-aloo-curry-with-shrimp-weekly-menu/