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Fresh pre-cut ingredients
One pot wonder
Ready in 30 minutes

Spice-Rubbed Shrimp

in Creamy Cauliflower & Red Lentil Coconut Curry

Cooking time

30 minutes




580 /serving

Here’s a shrimp dish with some serious substance. It gets its deeply satisfying taste from warm Indian-minded spices that ride on the richness of coconut milk. To make the veggie curry, cauliflower and carrots get sautéed with garlic and tomato paste, with red lentils thrown in for an extra nutritious dimension. Finally, it’s showtime for the shrimp, marinated in spices and garlic so they are flavoursome through and through.

We will send you:

  • 285g Shrimp
  • 200g Cauliflower florets
  • 200g Carrots
  • 15ml Minced garlic
  • 30g Vegetable demi-glace
  • 45ml Tomato paste
  • 165ml Coconut milk
  • 100g Red lentils
  • 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)

Contains: Mustard, Shrimp

You will need:

Large pot
Olive oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
12 g
1260 mg
Total Carb
60 g
10 g
37 g
14 g
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Mise en place
Halve the carrots lengthwise; slice crosswise into 1-inch pieces. Halve the cauliflower florets (quarter if very large). Pat the shrimp dry with paper towel and remove the shells from the tails if desired. In a medium bowl, combine the shrimp, a drizzle of oil, ½ the spices, ½ the garlic and S&P. Set aside to marinate.
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Start the curry
In a large pot, heat a drizzle of oil on medium-high. Sauté the cauliflower florets and carrots, 3 to 4 min., until beginning to brown; season with S&P. Add the remaining garlic and sauté, 1 to 2 min., until fragrant. Add the tomato paste and remaining spices. Cook, stirring frequently, 1 to 2 min., until dark red.
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Continue the curry
To the pot of vegetables, add the coconut milk, demi-glace, lentils and 1 ½ cups water (double for 4 portions). Bring to a boil, reduce the heat to simmer and cook, stirring occasionally, 25 to 30 min., until slightly thickened and the lentils have softened; season with S&P and stir well.
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Finish the curry
In the last 5 min. of simmering, add the shrimp*. Cook, stirring occasionally, 3 to 4 min., until opaque and cooked through.
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Plate your dish
Divide the curry between your bowls. Garnish with a drizzle of olive oil. Bon appétit!  

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.