Easy Recipe Curry Shrimp, Potato, Eggplant | Kerrie garnalen | CWF

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is a leaner protein option, while tofu offers a plant-based alternative.

Cut the potatoes into small pieces.

Add one eggplant, peel it if preferred, and cut it into small cubes.

Dice half a big onion and three garlic cloves.

Wash the shrimp with lemon juice and season with garlic powder, black pepper, and salt; stir and set aside.

Lightly fry the shrimp until just cooked, then set aside.

In a pan, add oil, garlic, and onions; fry until slightly brown.

Add black pepper, a little salt, cumin powder, and curry powder; fry until bubbling.

Add the eggplant and potatoes, frying for about 2 minutes.

Add a bit of water gradually and cover to cook for 5 minutes, stirring occasionally.

Add chopped tomato or crushed tomatoes and mix well, adding more water if needed.

Add the shrimp and chopped celery; stir and cook for another minute.

Garnish with celery before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens