Arielle Forbes | Dr. Foodie
Hey foodies! Today I have a quick 30-minute meal.
2 tsp curry powder
2 carrots, chopped
1 cup chick peas, canned or dry but cooked
1 small red onion – sliced
¼ tsp salt
1 tbls EVOO
1 13.5 can of coconut milk
1 cup rice
5 jumbo grilling shrimp
Marinate shrimp in your favorite pepper sauce or sprinkle with salt and pepper.
In a large sauté pan with a cover, heat EVOO over medium heat. Add in curry powder and allow to cook for 5 minutes. After the 5 minutes add in the carrots, chickpeas and onion. Once the onion starts to become translucent stir in the rice and allow to toast for 2 minutes. Add in the coconut milk and stir in ¼ tsp of salt. Cover and let cook according to rice package over low heat.
Heat a grill pan over medium heat and grill the shrimp 6-8 minutes.
Note: I marinated my shrimp in Peri-Peri sauce, which is basically a pepper sauce mixed with garlic, salt and olive oil. I bought the sauce in London but if you come across it here in the states please let me know.
The rice also may require more cooking time so add an additional 5-10 minutes.