Garam masala cauliflower and shrimp stew recipe

Step by Step

Step 1

Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.

Step 2

Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.

Step 3

Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.

Ingredient

Chopped fresh cilantro

1 cup 1 cup
Garam masala

2 teaspoons 2 teaspoons
Extra-virgin olive oil

2 tablespoons 2 tablespoons
Frozen peas

2 cups 2 cups
Head cauliflower

1 small 1 small
Medium shrimp

1 pound 1 pound
Russet potatoes (about 8 ounces each)

2 small 2 small
Naan or other flatbread

2 pieces 2 pieces
Garlic

3 cloves 3 cloves
Tomato paste

3 tablespoons 3 tablespoons

Garam masala cauliflower and shrimp stew recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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