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  • Writer's pictureSusie Csorsz Brown

Simple Veggie and Shrimp Curry

A curry is generally a portion of meat and veg cooked in a well-seasoned sauce or broth. It doesn't have to be heavily spiced, nor does it have to be spicy. Two of my kiddos do not like spicy foods, so I generally cook dishes that can allow spices to be added at the end or at the time of serving. This stew allows that same option, but honestly, none of us added anything more to it. I love using curry cubes with this. My favorite brand is Golden Curry, but I bet you can find other options. The curry cube allows for a smooth, well-rounded curry flavor without being too in-your-face. The curry flavor in this stew is light; if you would like a stronger flavor, feel free to add 1 T curry powder. Also, if you do not have curry cubes, you can replace the amount in the recipe with 1 - 2 T curry powder.

A well-seasoned stew that your entire family will love!

A couple of notes: You can definitely skip the shrimp and add tofu, if you like, or fish. The veggies I suggest are just that, suggestions. Use what you like and have on hand. You can also stir in some greens, if you like. Feel free to add any cooked beans you love, too, like lentils or chickpeas. You can add these at the same time as the potatoes and broccoli.

Finally, you can make this ahead of time, if you'd like. Just reheat when ready to serve.

Simple Veggie and Shrimp Curry

Serves: 6-8


2 tablespoons coconut oil or olive oil

4 leeks, cut into 1/2-inch pieces and soaked to remove any debris or sand

4 large carrots, peeled, cut into 1/2-inch slices

1 T chicken bouillon, optional (my favorite brand is Better than bouillon)

2 cubes of curry cubes, or 1 - 2 T of your favorite curry powder (my favorite brand of curry cubes is Golden Curry)

Salt and pepper

1 clove garlic clove

2-inch knob of fresh ginger

1 small head cabbage, quartered, and sliced into 1/2-inch slices

8 ounces Yukon Gold potatoes, scrubbed well or peeled, and cut into 1/2-inch chunks

1 head broccoli (1 pound) cored and cut into 1-inch florets

1 13- or 15-ounce can coconut milk, well shaken

1 pound shrimp, deveined

1/4 cup minced fresh cilantro

Farro, rice, or other favorite grain, for serving


1. Heat oil in Dutch oven over medium heat. Add leeks and carrots, stirring to coat well with the oil. Cook until slightly limp, about 4 minutes. Add the bouillon, if using, and curry cubes, breaking into small pieces. Add 1 1/4 teaspoons salt, and ¼ teaspoon pepper and stir well. Using a microplane zester, grate the ginger and garlic directly into the pot, stirring well. Tip: an easy way to clean the skin off the ginger knob is to scape it with a spoon under running cool water. No need to be anal about getting it all off. Add the cabbage, stirring well. Once it has wilted a little, add the potatoes and the broccoli, again stirring well to combine everything and coat it all with the curry paste.

2. Once very fragrant, slowly add the coconut milk, stirring well to loosen any bits that might be sticking to the bottom of the pan. Using your now-empty can, fill it with water, and stir that into the pot. It might not feel as though the is enough fluid in the pot, but all of the veggies will cook down and release some of their liquid. You don't want it to be too runny. Cover the pot and bring the stew to a boil. Reduce the heat, and let simmer 10 - 15 minutes.

3. Remove the lid, and raise the heat again to medium. Add the shrimp to the pot, and stir well. Replace the lid, cover the pot, and turn off the heat. The residual heat from the stew will cook the shrimp. Let sit 5 - 10 minutes. You can make this ahead of time, if you'd like. Just reheat when ready to serve.

4. When ready to serve, sprinkle with the chopped cilantro. Serve atop your favorite cooked grain like farro, rice, or quinoa. Enjoy!

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