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Easy prep
20 minutes

Tandoori Shrimp Coconut Curry

with Garlic-Butter Naan & Basmati Rice

Cooking time

20 minutes




970 /serving

You’ll be dreaming in colour before, during and after this eye-catching recipe! Plump white shrimp take on bold hues and beautiful flavours thanks to our Tandoori Trip spice blend, brimming with fragrant cardamom, cloves, star anise and turmeric. The palate’s heat gets boosted by ginger paste and smoothed out with coconut milk. Broccoli and zucchini bring in a dose of veggies to balance the dish, which you’ll serve over fluffy basmati rice with oven-warmed garlic-butter naan bread on the side.

We will send you:

  • 285g Shrimp
  • 100g Broccoli florets
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 200g Zucchini half-moons
  • 25g Diced onions
  • 165ml Coconut milk
  • 157g Basmati rice
  • 15ml Tandoori paste
  • 2 Naan
  • 8g Tandoori Trip spice blend (cardamom, bay leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Milk, Shrimp, Wheat

You will need:

Medium pot
Large pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
16 g
2110 mg
Total Carbs
132 g
7 g
37 g
8 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Start the curry
While the rice cooks, in a large pan, heat a drizzle of oil on medium. Add the broccoli (halve if large), zucchini, tandoori paste, onions, ginger paste and ½ the garlic; season with ⅓ of the spice blend. Cook, stirring frequently, 2 to 3 minutes, until fragrant. Add the coconut milk and ⅓ cup water (double for 4 portions). Cook, 5 to 6 minutes, until the vegetables are almost tender; season with S&P to taste.
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Make the garlic-butter naan
While the curry cooks, in a small bowl, combine the remaining garlic and 1 tbsp butter (double for 4 portions); heat in the microwave, in 15 second increments, until melted. On a lined sheet pan, arrange the naan in a single, even layer. Brush the naan with the garlic butter; season with ½ the remaining spice blend and S&P to taste. Toast in the oven, 2 to 3 minutes, until heated through.
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Finish the curry
Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spice blend and S&P. To the pan of curry, add the shrimp* and cook, 3 to 4 minutes, until opaque and cooked through; season with S&P to taste.
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Plate your dish
Cut the garlic-butter naan into serving-size pieces. Divide the rice between your plates. Top with the shrimp curry. Serve the garlic-butter naan on the side. Bon appétit!

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