Shrimp Curry

This spicy low sodium curry is full of fiery flavor. Save your salt for the winter sidewalk!

Serves 6.

SODIUM CONTENT: 208.4 mg per serving


2 T. vegetable oil
1 1/2 c. diced onion (about 1 med/lg onion)
2 c. diced tomato (2-3 medium tomatoes, peeled, cored and seeded -or- 2 15-oz. cans no-salt-added tomatoes, drained and diced)
3 c. diced potato (about 3 potatoes, peeled)
2 T. dried cilantro
1 T. curry powder (check ingredients to ensure no salt)
1/2 t. freshly ground black pepper
1/2 t. ground turmeric
1/4 t. ground cayenne pepper
1/2 T. honey
1/2 T. apple cider vinegar
1 1/2 lb. shrimp, peeled, deveined, tails removed, cut into halves

6 c. cooked aromatic (Basmati or Jasmine) rice


Heat the oil in a large saute pan over medium-high. Add the onion and cook, stirring, 10 minutes. Reduce heat to low and add all remaining ingredients EXCEPT the shrimp. Stir well and cover. Cook, stirring occasionally, 30-35 minutes, until potatoes are tender. Add the shrimp, stir well and cook, uncovered, 3-5 minutes. Serve warm over rice.

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