Coconut Curry Shrimp & Chickpeas
Coconut Curry Shrimp and Chickpeas is a dish that's packed with bold, comforting flavors. It's a protein-packed dish that is sure to satisfy!
Ingredients
- 1 tbsp olive oil
- 2 cans chickpeas
- 2 shrimp use more or less
- 1 can coconut milk
- 1 1/2 tbsp curry powder
- 3 sprigs thyme
- 1 tsp jerk marinade
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 yellow onion or red
- 1/2 green bell pepper
- 1 carrot cut into moons
- 4 cloves garlic
- 1 tbsp ginger
- 1/3 cup water
- 1/2 tsp chicken bouillon
- 3-4 all spice berries
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp tumeric
- 1/2 tsp red pepper flakes
- green onions
- 1 cup low sodium chicken broth
Shrimp Marinade
- 1 tbsp green seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp all purpose seasoning
Instructions
- Add cleaned and deveined shrimp to a bowl and season with green seasoning, onion powder, garlic powder and all purpose seasoning. Mix until fully coated and set aside.
- In a skillet, add oil and brown curry powder for about 3 minutes over high heat to release it's natural oils. Then add in minced garlic and ginger saute for about 2 minutes then add in onions and carrots. Sautè until fragrant and softened about 3-5 minutes.
- Next add in the bell peppers and sautè for 3 minutes. Then pour in the chickpeas, coconut milk, chicken broth and water. Mix well. Then add in seasoning blend, fresh thyme, all spice berries and jerk marinade if desired. Cover and allow to simmer for 10 minutes.
- Mix and add salt, pepper and chicken bouillon. Taste and adjust seasonings if needed.
- Pour in shrimp and cover. Cook for 4 minutes or until cooked through.
- Once cooked through, remove thyme from the curry. Serve the curry with white rice and enjoy!